{"id":5556,"date":"2016-04-21T13:16:10","date_gmt":"2016-04-21T13:16:10","guid":{"rendered":"https:\/\/tchakayiti.com\/home\/?p=5556"},"modified":"2022-10-15T10:06:31","modified_gmt":"2022-10-15T14:06:31","slug":"legume-lalo-haiti-jute-leaves-casserole-2","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/fr\/legume-lalo-haiti-jute-leaves-casserole-2\/","title":{"rendered":"Lalo, peu attrayant mais d\u00e9licieux"},"content":{"rendered":"\n

Il y a quelques semaines, je d\u00e9gustais enfin le lalo cette sp\u00e9cialit\u00e9 de chez nous qu\u2019un oncle m\u2019avait ramen\u00e9e d\u2019un de ses s\u00e9jours en province.<\/p>\n\n\n\n

Cela faisait d\u00e9j\u00e0 plus d\u2019un an que je n\u2019avais mang\u00e9 de lalo, plat ha\u00eftien dont je suis particuli\u00e8rement friande mais que je ne mange que rarement vu que je n\u2019en consomme pas n\u2019importe o\u00f9. Je suis en effet de ces personnes qui vous diront qu\u2019il n\u2019est pas donn\u00e9 \u00e0 tout le monde de r\u00e9ussir un lalo. J\u2019\u00e9vite donc d\u2019en manger \u00e0 Port-au-Prince sauf si un originaire de Saint-Marc en pr\u00e9pare, le lalo \u00e9tant une sp\u00e9cialit\u00e9 du d\u00e9partement de l\u2019Artibonite (nord de Port-au-Prince) o\u00f9 se trouve cette ville.<\/p>\n\n\n\n

Le plat \u00e0 emporter me mit le sourire aux l\u00e8vres ce jour-l\u00e0 et me transporta dans un d\u00e9licieux voyage gastronomique dans le temps.<\/p>\n\n\n\n

D\u00e8s la premi\u00e8re bouch\u00e9e, je me retrouvai sur une cour de r\u00e9cr\u00e9ation bourdonnant d\u2019activit\u00e9s. J\u2019\u00e9tais entour\u00e9e de mes compagnes de classe en uniforme qui circulaient les bras charg\u00e9s de plats ha\u00eftiens. Conversations bruyantes \u00e0 propos de nourriture et d\u2019estomac d\u00e9bordant de nourriture, rires et blagues \u00e9taient de la partie, cr\u00e9ant une atmosph\u00e8re de f\u00eate.<\/p>\n\n\n\n

Et oui, une simple bouch\u00e9e de ce lalo me ramena sur la cour o\u00f9 j\u2019avais d\u00e9couvert ce plat savoureux!<\/p>\n\n\n\n

Je me rappelle cette d\u00e9couverte comme si c\u2019\u00e9tait hier. Cette ann\u00e9e-l\u00e0, l\u2019\u00e9cole organisait sa toute premi\u00e8re foire gastronomique en l\u2019honneur de la f\u00eate du drapeau du 18 mai. Cette foire \u00e9tait l\u2019occasion pour nous, jeunes, de d\u00e9couvrir le riche r\u00e9pertoire culinaire d\u2019Ha\u00efti \u00e0 travers divers plats r\u00e9gionaux qui variaient d\u2019une ann\u00e9e \u00e0 l\u2019autre. Ces journ\u00e9es \u00e9taient l\u2019occasion pour nous d\u2019effectuer un voyage gustatif \u00e0 travers les ar\u00f4mes, senteurs et go\u00fbts de notre pays.<\/p>\n\n\n\n

A base de feuilles de jute (lalo), de pye kochon et de cirique, le lalo, qui nous arrivait directement de Saint-Marc, figurait parmi les sp\u00e9cialit\u00e9s r\u00e9gionales au menu de cette premi\u00e8re \u00e9dition.<\/p>\n\n\n\n

Une all\u00e9chante odeur de fruit de mer et de porc m\u2019avait attir\u00e9e \u00e0 une table o\u00f9 j\u2019allais d\u00e9couvrir le lalo pour la toute premi\u00e8re fois.
J\u2019avoue qu\u2019il n\u2019y eu pas de coup de foudre lors de notre premi\u00e8re rencontre.<\/p>\n\n\n\n

Mon odorat m\u2019avait amen\u00e9 \u00e0 une casserole remplie d\u2019une sorte de ratatouille verte qui n\u2019avait rien d\u2019attrayant \u00e0 mes yeux. Je dois vous rappeler que les l\u00e9gumes ne sont pas mon fort. En d\u00e9pit de son odeur qui me mettait l\u2019eau \u00e0 la bouche, ce plat \u00e0 base de l\u00e9gumes \u00e9cras\u00e9s ne me paraissait pas si app\u00e9tissant.<\/p>\n\n\n\n

N\u2019eut-ce \u00e9t\u00e9 l\u2019intervention de la vendeuse et de mon entourage, je n\u2019en aurais surement pas go\u00fbt\u00e9 ce jour-l\u00e0. Elles me d\u00e9crivirent le lalo comme un plat similaire au toufe que j\u2019aimais tant. Ce qui distinguait ces deux plats \u00e9tait simplement le choix de l\u00e9gumes: feuilles de lalo (jute) pour le lalo et ratatouille d\u2019aubergine et de mirliton pour le toufe de l\u00e9gumes dont vous retrouverez une recette ici<\/a>.<\/p>\n\n\n\n

Elles r\u00e9ussirent \u00e0 force d\u2019arguments \u00e0 me convaincre de prendre une bouch\u00e9e de lalo. A ma grande surprise, en d\u00e9pit de sa couleur, le lalo se laissait manger. Fortement impr\u00e9gn\u00e9 du jus de cirique et de la viande de porc, le lalo se koupe dw\u00e8t.<\/p>\n\n\n\n

Depuis cette premi\u00e8re d\u00e9gustation, je ne n\u00e9gocie plus mon lalo!<\/p>\n\n\n\n

A vous qui h\u00e9sitez donc encore \u00e0 en go\u00fbter vu son aspect, je dirai simplement, essayez-le. Vous ne le regretterez pas. Vos papilles et votre organisme (le lalo \u00e9tant riche en fer et prot\u00e9ines) vous remercieront. \ud83d\ude09<\/p>\n","protected":false},"excerpt":{"rendered":"

Il y a quelques semaines, je d\u00e9gustais enfin le lalo cette sp\u00e9cialit\u00e9 de chez nous qu\u2019un oncle m\u2019avait ramen\u00e9e d\u2019un de ses s\u00e9jours en province. Cela faisait d\u00e9j\u00e0 plus d\u2019un an que je n\u2019avais mang\u00e9 de lalo, plat ha\u00eftien dont je suis particuli\u00e8rement friande mais que je ne mange que rarement vu que je n\u2019en consomme pas n\u2019importe o\u00f9. Je suis en effet de ces personnes qui vous diront qu\u2019il n\u2019est pas donn\u00e9 \u00e0 tout le monde de r\u00e9ussir un lalo. J\u2019\u00e9vite donc d\u2019en manger \u00e0 Port-au-Prince sauf si un originaire de Saint-Marc en pr\u00e9pare, le lalo \u00e9tant une sp\u00e9cialit\u00e9 du d\u00e9partement de l\u2019Artibonite (nord de Port-au-Prince) o\u00f9 se trouve cette ville. Le plat \u00e0 emporter me mit le sourire aux l\u00e8vres ce jour-l\u00e0 et me transporta dans un d\u00e9licieux voyage gastronomique dans le temps. D\u00e8s la premi\u00e8re bouch\u00e9e, je me retrouvai sur une cour de r\u00e9cr\u00e9ation bourdonnant d\u2019activit\u00e9s. J\u2019\u00e9tais entour\u00e9e de mes compagnes de classe en uniforme qui circulaient les bras charg\u00e9s de plats ha\u00eftiens. Conversations bruyantes \u00e0 propos de nourriture et d\u2019estomac d\u00e9bordant de nourriture, rires et blagues \u00e9taient de la partie, cr\u00e9ant une atmosph\u00e8re de f\u00eate. Et oui, une simple bouch\u00e9e de ce lalo me ramena sur la cour o\u00f9 j\u2019avais d\u00e9couvert ce plat savoureux! Je me rappelle cette d\u00e9couverte comme si c\u2019\u00e9tait hier. Cette ann\u00e9e-l\u00e0, l\u2019\u00e9cole organisait sa toute premi\u00e8re foire gastronomique en l\u2019honneur de la f\u00eate du drapeau du 18 mai. Cette foire \u00e9tait l\u2019occasion pour nous, jeunes, de d\u00e9couvrir le riche r\u00e9pertoire culinaire d\u2019Ha\u00efti \u00e0 travers divers plats r\u00e9gionaux qui variaient d\u2019une ann\u00e9e \u00e0 l\u2019autre. Ces journ\u00e9es \u00e9taient l\u2019occasion pour nous d\u2019effectuer un voyage gustatif \u00e0 travers les ar\u00f4mes, senteurs et go\u00fbts de notre pays. A base de feuilles de jute (lalo), de pye kochon et de cirique, le lalo, qui nous arrivait directement de Saint-Marc, figurait parmi les sp\u00e9cialit\u00e9s r\u00e9gionales au menu de cette premi\u00e8re \u00e9dition. Une all\u00e9chante odeur de fruit de mer et de porc m\u2019avait attir\u00e9e \u00e0 une table o\u00f9 j\u2019allais d\u00e9couvrir le lalo pour la toute premi\u00e8re fois.J\u2019avoue qu\u2019il n\u2019y eu pas de coup de foudre lors de notre premi\u00e8re rencontre. Mon odorat m\u2019avait amen\u00e9 \u00e0 une casserole remplie d\u2019une sorte de ratatouille verte qui n\u2019avait rien d\u2019attrayant \u00e0 mes yeux. Je dois vous rappeler que les l\u00e9gumes ne sont pas mon fort. En d\u00e9pit de son odeur qui me mettait l\u2019eau \u00e0 la bouche, ce plat \u00e0 base de l\u00e9gumes \u00e9cras\u00e9s ne me paraissait pas si app\u00e9tissant. N\u2019eut-ce \u00e9t\u00e9 l\u2019intervention de la vendeuse et de mon entourage, je n\u2019en aurais surement pas go\u00fbt\u00e9 ce jour-l\u00e0. Elles me d\u00e9crivirent le lalo comme un plat similaire au toufe que j\u2019aimais tant. Ce qui distinguait ces deux plats \u00e9tait simplement le choix de l\u00e9gumes: feuilles de lalo (jute) pour le lalo et ratatouille d\u2019aubergine et de mirliton pour le toufe de l\u00e9gumes dont vous retrouverez une recette ici. Elles r\u00e9ussirent \u00e0 force d\u2019arguments \u00e0 me convaincre de prendre une bouch\u00e9e de lalo. A ma grande surprise, en d\u00e9pit de sa couleur, le lalo se laissait manger. Fortement impr\u00e9gn\u00e9 du jus de cirique et de la viande de porc, le lalo se koupe dw\u00e8t. Depuis cette premi\u00e8re d\u00e9gustation, je ne n\u00e9gocie plus mon lalo! A vous qui h\u00e9sitez donc encore \u00e0 en go\u00fbter vu son aspect, je dirai simplement, essayez-le. Vous ne le regretterez pas. Vos papilles et votre organisme (le lalo \u00e9tant riche en fer et prot\u00e9ines) vous remercieront. \ud83d\ude09<\/p>\n","protected":false},"author":1,"featured_media":1501,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[1441],"tags":[],"class_list":["post-5556","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legume"],"yoast_head":"\nLalo, Haitian specialty, unappealing but delicious<\/title>\n<meta name=\"description\" content=\"This specialty from the Artibonite region of Haiti may not look like it but it is delicious. 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