{"id":5609,"date":"2015-07-23T11:52:45","date_gmt":"2015-07-23T11:52:45","guid":{"rendered":"https:\/\/tchakayiti.com\/home\/?p=5609"},"modified":"2022-10-15T16:27:29","modified_gmt":"2022-10-15T20:27:29","slug":"mayi-boukannen-the-right-way-2","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/fr\/mayi-boukannen-the-right-way-2\/","title":{"rendered":"Mayi boukannen \u00e0 l’ancienne"},"content":{"rendered":"\n

Petite, j\u2019aimais me tenir pr\u00e8s du feu lors de la pr\u00e9paration du mayi boukannen que j\u2019attendais impatiemment de d\u00e9guster, comme vous devez l\u2019avoir d\u00e9j\u00e0 lu dans mon article mayi bouyi ou mayi boukannen.<\/p>\n\n\n\n

J\u2019observais les moindres faits et gestes de celle qui les pr\u00e9parait. J\u2019\u00e9tais en fait particuli\u00e8rement fascin\u00e9e par le charbon ardent dont les flammes grandissantes d\u00e9gageaient une fum\u00e9e qui enveloppait chacun des \u00e9pis de ma\u00efs d\u00e9pos\u00e9s sur le gril dans leur gaine de feuilles. Le ma\u00efs \u00e9tait ainsi cuit et d\u00e9pouill\u00e9 de sa pelure quelques minutes avant la fin de la cuisson.<\/p>\n\n\n\n

A ma grande d\u00e9ception, il y a quelques temps j\u2019ai r\u00e9alis\u00e9 que cette m\u00e9thode de cuisson de notre mayi boukannen n\u2019\u00e9tait plus aussi populaire de nos jours.<\/p>\n\n\n\n

Nos marchands ambulants comblent certes toujours nos trottoirs de leurs grils de fortune, mais ils ne font plus boucaner leur ma\u00efs dans leurs feuilles. Ils \u00e9pluchent plut\u00f4t les \u00e9pis, les d\u00e9pouillent de leur \u00ab bab mayi \u00bb (cheveux de ma\u00efs) et les d\u00e9posent directement au-dessus du feu ardent.<\/p>\n\n\n\n

Cette nouvelle m\u00e9thode ne m\u2019enchante gu\u00e8re. Pour moi c\u2019est comme faire dispara\u00eetre une p\u00e9riode cl\u00e9 de mon enfance. Pour combler ce vide, j\u2019ai donc d\u00e9cid\u00e9 de r\u00e9apprendre \u00e0 boucaner mon ma\u00efs \u00e0 l\u2019ancienne, si je peux appeler ainsi notre mode de cuisson d\u2019antan.<\/p>\n\n\n\n

Il y a quelques jours, j\u2019\u00e9tais donc encore une fois debout pr\u00e8s d\u2019un gril alors que l\u2019on allumait le charbon ardent pour ensuite y d\u00e9poser le ma\u00efs tel quel :<\/p>\n\n\n\n

\"mayi-boukannen-haiti-corn-cob\"<\/a><\/figure>\n\n\n\n

Tout comme durant mon enfance, je tenais \u00e0 peine sur place. J\u2019attendais impatiemment que les gaines de feuilles se carbonisent, signe qu\u2019il \u00e9tait temps d\u2019extraire le ma\u00efs de sa pelure et de le d\u00e9poser sur le gril o\u00f9, la chance aidant, certains grains se transformeraient en popcorn. Et oui, je gardais aussi espoir de voir exploser quelques grains en popcorn !<\/p>\n\n\n\n

J\u2019avoue n\u2019avoir pu obtenir que deux grains de popcorn \u00e0 peine visibles cette fois-ci ce qui provoqua le rire moqueur de mon petit fr\u00e8re qui ne comprenait pas trop mon obsession pour le ma\u00efs souffl\u00e9 ainsi obtenu. Ces deux petits grains m\u2019apport\u00e8rent pourtant quand m\u00eame un peu de r\u00e9confort.<\/p>\n\n\n\n

Je revivais mon enfance que je retrouvais aussi dans ce mayi boukannen impr\u00e9gn\u00e9 du fumet de ses feuilles et de ses cheveux, ce mayi boukannen sucr\u00e9, juteux et l\u00e9g\u00e8rement noirci sur le gril.<\/p>\n\n\n\n

J\u2019appris aussi par la m\u00eame occasion que la cuisson compl\u00e8te du ma\u00efs peut se faire dans la pelure. Dans ce cas-ci le ma\u00efs obtenu est encore plus laiteux que la version pr\u00e9c\u00e9dente et garde sa couleur jaune vif.<\/p>\n\n\n\n

\"mayi-boukannen-haiti\"<\/a><\/figure>\n\n\n\n

Pour conclure je pense d\u00e9finitivement que le ma\u00efs \u00e0 l\u2019ancienne est meilleur que lorsqu\u2019il est mis \u00e0 griller sans sa peau. Il a meilleur go\u00fbt et garde son juteux.<\/p>\n\n\n\n

Je vous encourage donc \u00e0 essayer cette m\u00e9thode de cuisson un de ces jours et \u00e0 m\u2019en donner des nouvelles.<\/p>\n\n\n\n

N\u2019oubliez surtout pas, qu\u2019avec le mayi boukannen \u00ab se la pou\u2019w la \u00bb !<\/p>\n","protected":false},"excerpt":{"rendered":"

Petite, j\u2019aimais me tenir pr\u00e8s du feu lors de la pr\u00e9paration du mayi boukannen que j\u2019attendais impatiemment de d\u00e9guster, comme vous devez l\u2019avoir d\u00e9j\u00e0 lu dans mon article mayi bouyi ou mayi boukannen. J\u2019observais les moindres faits et gestes de celle qui les pr\u00e9parait. J\u2019\u00e9tais en fait particuli\u00e8rement fascin\u00e9e par le charbon ardent dont les flammes grandissantes d\u00e9gageaient une fum\u00e9e qui enveloppait chacun des \u00e9pis de ma\u00efs d\u00e9pos\u00e9s sur le gril dans leur gaine de feuilles. Le ma\u00efs \u00e9tait ainsi cuit et d\u00e9pouill\u00e9 de sa pelure quelques minutes avant la fin de la cuisson. A ma grande d\u00e9ception, il y a quelques temps j\u2019ai r\u00e9alis\u00e9 que cette m\u00e9thode de cuisson de notre mayi boukannen n\u2019\u00e9tait plus aussi populaire de nos jours. Nos marchands ambulants comblent certes toujours nos trottoirs de leurs grils de fortune, mais ils ne font plus boucaner leur ma\u00efs dans leurs feuilles. Ils \u00e9pluchent plut\u00f4t les \u00e9pis, les d\u00e9pouillent de leur \u00ab bab mayi \u00bb (cheveux de ma\u00efs) et les d\u00e9posent directement au-dessus du feu ardent. Cette nouvelle m\u00e9thode ne m\u2019enchante gu\u00e8re. Pour moi c\u2019est comme faire dispara\u00eetre une p\u00e9riode cl\u00e9 de mon enfance. Pour combler ce vide, j\u2019ai donc d\u00e9cid\u00e9 de r\u00e9apprendre \u00e0 boucaner mon ma\u00efs \u00e0 l\u2019ancienne, si je peux appeler ainsi notre mode de cuisson d\u2019antan. Il y a quelques jours, j\u2019\u00e9tais donc encore une fois debout pr\u00e8s d\u2019un gril alors que l\u2019on allumait le charbon ardent pour ensuite y d\u00e9poser le ma\u00efs tel quel : Tout comme durant mon enfance, je tenais \u00e0 peine sur place. J\u2019attendais impatiemment que les gaines de feuilles se carbonisent, signe qu\u2019il \u00e9tait temps d\u2019extraire le ma\u00efs de sa pelure et de le d\u00e9poser sur le gril o\u00f9, la chance aidant, certains grains se transformeraient en popcorn. Et oui, je gardais aussi espoir de voir exploser quelques grains en popcorn ! J\u2019avoue n\u2019avoir pu obtenir que deux grains de popcorn \u00e0 peine visibles cette fois-ci ce qui provoqua le rire moqueur de mon petit fr\u00e8re qui ne comprenait pas trop mon obsession pour le ma\u00efs souffl\u00e9 ainsi obtenu. Ces deux petits grains m\u2019apport\u00e8rent pourtant quand m\u00eame un peu de r\u00e9confort. Je revivais mon enfance que je retrouvais aussi dans ce mayi boukannen impr\u00e9gn\u00e9 du fumet de ses feuilles et de ses cheveux, ce mayi boukannen sucr\u00e9, juteux et l\u00e9g\u00e8rement noirci sur le gril. J\u2019appris aussi par la m\u00eame occasion que la cuisson compl\u00e8te du ma\u00efs peut se faire dans la pelure. Dans ce cas-ci le ma\u00efs obtenu est encore plus laiteux que la version pr\u00e9c\u00e9dente et garde sa couleur jaune vif. Pour conclure je pense d\u00e9finitivement que le ma\u00efs \u00e0 l\u2019ancienne est meilleur que lorsqu\u2019il est mis \u00e0 griller sans sa peau. Il a meilleur go\u00fbt et garde son juteux. Je vous encourage donc \u00e0 essayer cette m\u00e9thode de cuisson un de ces jours et \u00e0 m\u2019en donner des nouvelles. N\u2019oubliez surtout pas, qu\u2019avec le mayi boukannen \u00ab se la pou\u2019w la \u00bb !<\/p>\n","protected":false},"author":1,"featured_media":1309,"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":[1413],"tags":[],"class_list":["post-5609","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture-fr"],"yoast_head":"\nMayi Boukannen, a taste of Haiti<\/title>\n<meta name=\"description\" content=\"Mayi boukannen is our Haitian grilled corn. 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