{"id":5714,"date":"2014-10-29T23:26:42","date_gmt":"2014-10-29T23:26:42","guid":{"rendered":"https:\/\/tchakayiti.com\/home\/?p=5714"},"modified":"2022-10-15T19:22:17","modified_gmt":"2022-10-15T23:22:17","slug":"cattle-meat-giblets-2","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/","title":{"rendered":"B\u00e9tail, viande et abats"},"content":{"rendered":"\n

Ce plat servi lors d\u2019une r\u00e9union de famille il y a quelques semaines \u00e9voque plein de souvenirs.<\/p>\n\n\n\n

Cette assiette, pour ceux qui n\u2019arrivent pas \u00e0 en identifier le contenu, est compose\u00e9 d’abats, de boudin et d’oreilles de porc, pour ne citer que ceux-l\u00e0, provenant du porc abattu le jour m\u00eame pour notre diner.<\/p>\n\n\n\n

Ce d\u00e9licieux plat qui peut effrayer plus d\u2019un me ram\u00e8ne \u00e0 l\u2019\u00e9poque o\u00f9 nous nous r\u00e9unissions en famille autour d\u2019un festin \u00e0 base de cabri frais. Au menu de ces r\u00e9unions: sang fricass\u00e9 et accord\u00e9on<\/a> en guise d\u2019amuse-gueule et viande de cabri grill\u00e9e comme plat principal.<\/p>\n\n\n\n

Il me rappelle aussi le b\u00e9tail que nous gardions dans notre cour pendant quelques jours le temps de les engraisser ou de l\u2019arriv\u00e9e du boucher. Ce b\u00e9tail qui consistait le plus souvent en dinde et cabri \u2013 nous avions aussi parfois des pintades et des poules \u2013 nous venait des provinces d\u2019Ha\u00efti. J\u2019\u00e9tais toujours enchant\u00e9e lorsque mon p\u00e8re ramenait ces cadeaux \u00e0 la maison \u2013 les habitants des villes de provinces offrent souvent du b\u00e9tail en cadeau pour les f\u00eates de fin d\u2019ann\u00e9e.<\/p>\n\n\n\n

Une dinde ou un cabri vivant dans notre cour faisait notre joie. Nous passions des heures \u00e0 imiter leurs cris, ce qui incitait les pauvres animaux \u00e0 crier encore plus fort et exasp\u00e9rait les adultes. Nous prenions encore plus de plaisir \u00e0 imiter le gloussement de la dinde car plus cet animal glousse plus il rougit.<\/p>\n\n\n\n

J\u2019entends encore ma grand-m\u00e8re, qui elle aussi avait assez souvent des dindes dans sa cour, s\u2019\u00e9crier: \u00ab Ca suffit, vous fatiguez la dinde. Vous allez finir par la tuer ! \u00bb Elle ne semblait pas se rendre compte que ces mots nous encourageaient encore plus. Imaginez si nos simples cris provoquaient la mort de l\u2019animal ! Il nous fallait absolument tester cette hypoth\u00e8se ! Comme vous devez le deviner, nos efforts furent vains ; aucune dinde ne succomba \u00e0 nos provocations.<\/p>\n\n\n\n

Le b\u00e9tail encore vivant annon\u00e7ait que nous aurions aussi la chance d\u2019assister \u00e0 l\u2019abattage. J\u2019\u00e9tais moi m\u00eame fascin\u00e9e par l\u2019abattage des cabris. Je m\u2019\u00e9loignais toujours lorsqu\u2019on \u00e9gorgeait et que l\u2019on laissait couler le sang de l\u2019animal \u2013 qui s\u2019utilisait pour la pr\u00e9paration du sang fricass\u00e9 \u2013 dans un bol, mais exigeait que ma s\u0153ur, plus brave que moi, m\u2019appelle aussit\u00f4t cette \u00e9tape achev\u00e9e. Je tenais \u00e0 tout prix \u00e0 assister \u00e0 la s\u00e9paration de la peau de la chair de l\u2019animal.<\/p>\n\n\n\n

Je trouvais fascinant que le boucher arrive \u00e0 gonfler l\u2019animal comme un ballon \u00e0 l\u2019aide d\u2019une simple tige de roseau. Cette m\u00e9thode s\u2019utilise en fait pour d\u00e9tacher la chair de la peau en la laissant intacte.<\/p>\n\n\n\n

Je partagerais bien quelques photos avec vous, mais je ne veux pas offenser les \u00e2mes sensibles qui me lisent. Je crois que c\u2019est d\u00e9j\u00e0 assez troublant que ces abattages m\u2019aient autant enchant\u00e9e.<\/p>\n\n\n\n

Pour ma d\u00e9fense, je dirai simplement que j\u2019acceptais ce processus parce qu\u2019il annon\u00e7ait un festin au \u00ab viandivore\u00bb, pardon carnivore, qui vit en moi.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ce plat servi lors d\u2019une r\u00e9union de famille il y a quelques semaines \u00e9voque plein de souvenirs. Cette assiette, pour ceux qui n\u2019arrivent pas \u00e0 en identifier le contenu, est compose\u00e9 d’abats, de boudin et d’oreilles de porc, pour ne citer que ceux-l\u00e0, provenant du porc abattu le jour m\u00eame pour notre diner. Ce d\u00e9licieux plat qui peut effrayer plus d\u2019un me ram\u00e8ne \u00e0 l\u2019\u00e9poque o\u00f9 nous nous r\u00e9unissions en famille autour d\u2019un festin \u00e0 base de cabri frais. Au menu de ces r\u00e9unions: sang fricass\u00e9 et accord\u00e9on en guise d\u2019amuse-gueule et viande de cabri grill\u00e9e comme plat principal. Il me rappelle aussi le b\u00e9tail que nous gardions dans notre cour pendant quelques jours le temps de les engraisser ou de l\u2019arriv\u00e9e du boucher. Ce b\u00e9tail qui consistait le plus souvent en dinde et cabri \u2013 nous avions aussi parfois des pintades et des poules \u2013 nous venait des provinces d\u2019Ha\u00efti. J\u2019\u00e9tais toujours enchant\u00e9e lorsque mon p\u00e8re ramenait ces cadeaux \u00e0 la maison \u2013 les habitants des villes de provinces offrent souvent du b\u00e9tail en cadeau pour les f\u00eates de fin d\u2019ann\u00e9e. Une dinde ou un cabri vivant dans notre cour faisait notre joie. Nous passions des heures \u00e0 imiter leurs cris, ce qui incitait les pauvres animaux \u00e0 crier encore plus fort et exasp\u00e9rait les adultes. Nous prenions encore plus de plaisir \u00e0 imiter le gloussement de la dinde car plus cet animal glousse plus il rougit. J\u2019entends encore ma grand-m\u00e8re, qui elle aussi avait assez souvent des dindes dans sa cour, s\u2019\u00e9crier: \u00ab Ca suffit, vous fatiguez la dinde. Vous allez finir par la tuer ! \u00bb Elle ne semblait pas se rendre compte que ces mots nous encourageaient encore plus. Imaginez si nos simples cris provoquaient la mort de l\u2019animal ! Il nous fallait absolument tester cette hypoth\u00e8se ! Comme vous devez le deviner, nos efforts furent vains ; aucune dinde ne succomba \u00e0 nos provocations. Le b\u00e9tail encore vivant annon\u00e7ait que nous aurions aussi la chance d\u2019assister \u00e0 l\u2019abattage. J\u2019\u00e9tais moi m\u00eame fascin\u00e9e par l\u2019abattage des cabris. Je m\u2019\u00e9loignais toujours lorsqu\u2019on \u00e9gorgeait et que l\u2019on laissait couler le sang de l\u2019animal \u2013 qui s\u2019utilisait pour la pr\u00e9paration du sang fricass\u00e9 \u2013 dans un bol, mais exigeait que ma s\u0153ur, plus brave que moi, m\u2019appelle aussit\u00f4t cette \u00e9tape achev\u00e9e. Je tenais \u00e0 tout prix \u00e0 assister \u00e0 la s\u00e9paration de la peau de la chair de l\u2019animal. Je trouvais fascinant que le boucher arrive \u00e0 gonfler l\u2019animal comme un ballon \u00e0 l\u2019aide d\u2019une simple tige de roseau. Cette m\u00e9thode s\u2019utilise en fait pour d\u00e9tacher la chair de la peau en la laissant intacte. Je partagerais bien quelques photos avec vous, mais je ne veux pas offenser les \u00e2mes sensibles qui me lisent. Je crois que c\u2019est d\u00e9j\u00e0 assez troublant que ces abattages m\u2019aient autant enchant\u00e9e. Pour ma d\u00e9fense, je dirai simplement que j\u2019acceptais ce processus parce qu\u2019il annon\u00e7ait un festin au \u00ab viandivore\u00bb, pardon carnivore, qui vit en moi.<\/p>\n","protected":false},"author":1,"featured_media":905,"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-5714","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture-fr"],"yoast_head":"\nCattle, Meat & Giblets - Tchakayiti, Haitian Food<\/title>\n<meta name=\"description\" content=\"As a child growing up in Haiti, I learned to enjoy meats in various forms including giblets and boudin, a blood sausage prepared with fresh meat.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cattle, Meat & Giblets - Tchakayiti, Haitian Food\" \/>\n<meta property=\"og:description\" content=\"As a child growing up in Haiti, I learned to enjoy meats in various forms including giblets and boudin, a blood sausage prepared with fresh meat.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Tchakayiti - Haitian Food Blog & Food Photography\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/www.facebook.com\/tchakayiti\" \/>\n<meta property=\"article:published_time\" content=\"2014-10-29T23:26:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-15T23:22:17+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/tchakayiti.com\/home\/wp-content\/uploads\/2014\/10\/giblet-haiti.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"762\" \/>\n\t<meta property=\"og:image:height\" content=\"450\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"annick\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@tchakayiti\" \/>\n<meta name=\"twitter:site\" content=\"@tchakayiti\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"annick\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/\"},\"author\":{\"name\":\"annick\",\"@id\":\"https:\/\/tchakayiti.com\/home\/#\/schema\/person\/cc9c9d80e039dac0d581331e2c6c1995\"},\"headline\":\"B\u00e9tail, viande et abats\",\"datePublished\":\"2014-10-29T23:26:42+00:00\",\"dateModified\":\"2022-10-15T23:22:17+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/\"},\"wordCount\":538,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/#organization\"},\"image\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2014\/10\/giblet-haiti.jpg?fit=762%2C450&ssl=1\",\"articleSection\":[\"culture\"],\"inLanguage\":\"en\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/\",\"url\":\"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/\",\"name\":\"Cattle, Meat & Giblets - Tchakayiti, Haitian Food\",\"isPartOf\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2014\/10\/giblet-haiti.jpg?fit=762%2C450&ssl=1\",\"datePublished\":\"2014-10-29T23:26:42+00:00\",\"dateModified\":\"2022-10-15T23:22:17+00:00\",\"description\":\"As a child growing up in Haiti, I learned to enjoy meats in various forms including giblets and boudin, a blood sausage prepared with fresh meat.\",\"breadcrumb\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/#breadcrumb\"},\"inLanguage\":\"en\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en\",\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/#primaryimage\",\"url\":\"https:\/\/i0.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2014\/10\/giblet-haiti.jpg?fit=762%2C450&ssl=1\",\"contentUrl\":\"https:\/\/i0.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2014\/10\/giblet-haiti.jpg?fit=762%2C450&ssl=1\",\"width\":762,\"height\":450},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/tchakayiti.com\/home\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"B\u00e9tail, viande et abats\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/tchakayiti.com\/home\/#website\",\"url\":\"https:\/\/tchakayiti.com\/home\/\",\"name\":\"Tchakayiti - Haitian Food Blog & Food Photography\",\"description\":\"[:en]Revisiting the aromas, smells and tastes of Haiti[:fr]Blog revisitant les arômes, senteurs et goûts d'Haïti[:]\",\"publisher\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/tchakayiti.com\/home\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/tchakayiti.com\/home\/#organization\",\"name\":\"Tchakayiti\",\"url\":\"https:\/\/tchakayiti.com\/home\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en\",\"@id\":\"https:\/\/tchakayiti.com\/home\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/tchakayiti.com\/home\/wp-content\/uploads\/2015\/10\/tchakayiti-haitian-foodblog-twitter-card.png\",\"contentUrl\":\"https:\/\/tchakayiti.com\/home\/wp-content\/uploads\/2015\/10\/tchakayiti-haitian-foodblog-twitter-card.png\",\"width\":560,\"height\":300,\"caption\":\"Tchakayiti\"},\"image\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"http:\/\/www.facebook.com\/tchakayiti\",\"https:\/\/x.com\/tchakayiti\",\"http:\/\/www.instagram.com\/tchakayiti\",\"http:\/\/www.pinterest.com\/tchakayiti\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/tchakayiti.com\/home\/#\/schema\/person\/cc9c9d80e039dac0d581331e2c6c1995\",\"name\":\"annick\",\"url\":\"https:\/\/tchakayiti.com\/home\/author\/admin\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Cattle, Meat & Giblets - Tchakayiti, Haitian Food","description":"As a child growing up in Haiti, I learned to enjoy meats in various forms including giblets and boudin, a blood sausage prepared with fresh meat.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/","og_locale":"en_US","og_type":"article","og_title":"Cattle, Meat & Giblets - Tchakayiti, Haitian Food","og_description":"As a child growing up in Haiti, I learned to enjoy meats in various forms including giblets and boudin, a blood sausage prepared with fresh meat.","og_url":"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/","og_site_name":"Tchakayiti - Haitian Food Blog & Food Photography","article_publisher":"http:\/\/www.facebook.com\/tchakayiti","article_published_time":"2014-10-29T23:26:42+00:00","article_modified_time":"2022-10-15T23:22:17+00:00","og_image":[{"width":762,"height":450,"url":"https:\/\/tchakayiti.com\/home\/wp-content\/uploads\/2014\/10\/giblet-haiti.jpg","type":"image\/jpeg"}],"author":"annick","twitter_card":"summary_large_image","twitter_creator":"@tchakayiti","twitter_site":"@tchakayiti","twitter_misc":{"Written by":"annick","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/#article","isPartOf":{"@id":"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/"},"author":{"name":"annick","@id":"https:\/\/tchakayiti.com\/home\/#\/schema\/person\/cc9c9d80e039dac0d581331e2c6c1995"},"headline":"B\u00e9tail, viande et abats","datePublished":"2014-10-29T23:26:42+00:00","dateModified":"2022-10-15T23:22:17+00:00","mainEntityOfPage":{"@id":"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/"},"wordCount":538,"commentCount":0,"publisher":{"@id":"https:\/\/tchakayiti.com\/home\/#organization"},"image":{"@id":"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2014\/10\/giblet-haiti.jpg?fit=762%2C450&ssl=1","articleSection":["culture"],"inLanguage":"en","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/","url":"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/","name":"Cattle, Meat & Giblets - Tchakayiti, Haitian Food","isPartOf":{"@id":"https:\/\/tchakayiti.com\/home\/#website"},"primaryImageOfPage":{"@id":"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/#primaryimage"},"image":{"@id":"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2014\/10\/giblet-haiti.jpg?fit=762%2C450&ssl=1","datePublished":"2014-10-29T23:26:42+00:00","dateModified":"2022-10-15T23:22:17+00:00","description":"As a child growing up in Haiti, I learned to enjoy meats in various forms including giblets and boudin, a blood sausage prepared with fresh meat.","breadcrumb":{"@id":"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/#breadcrumb"},"inLanguage":"en","potentialAction":[{"@type":"ReadAction","target":["https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/"]}]},{"@type":"ImageObject","inLanguage":"en","@id":"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/#primaryimage","url":"https:\/\/i0.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2014\/10\/giblet-haiti.jpg?fit=762%2C450&ssl=1","contentUrl":"https:\/\/i0.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2014\/10\/giblet-haiti.jpg?fit=762%2C450&ssl=1","width":762,"height":450},{"@type":"BreadcrumbList","@id":"https:\/\/tchakayiti.com\/home\/fr\/cattle-meat-giblets-2\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/tchakayiti.com\/home\/"},{"@type":"ListItem","position":2,"name":"B\u00e9tail, viande et abats"}]},{"@type":"WebSite","@id":"https:\/\/tchakayiti.com\/home\/#website","url":"https:\/\/tchakayiti.com\/home\/","name":"Tchakayiti - Haitian Food Blog & Food Photography","description":"[:en]Revisiting the aromas, smells and tastes of Haiti[:fr]Blog revisitant les arômes, senteurs et goûts d'Haïti[:]","publisher":{"@id":"https:\/\/tchakayiti.com\/home\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/tchakayiti.com\/home\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en"},{"@type":"Organization","@id":"https:\/\/tchakayiti.com\/home\/#organization","name":"Tchakayiti","url":"https:\/\/tchakayiti.com\/home\/","logo":{"@type":"ImageObject","inLanguage":"en","@id":"https:\/\/tchakayiti.com\/home\/#\/schema\/logo\/image\/","url":"https:\/\/tchakayiti.com\/home\/wp-content\/uploads\/2015\/10\/tchakayiti-haitian-foodblog-twitter-card.png","contentUrl":"https:\/\/tchakayiti.com\/home\/wp-content\/uploads\/2015\/10\/tchakayiti-haitian-foodblog-twitter-card.png","width":560,"height":300,"caption":"Tchakayiti"},"image":{"@id":"https:\/\/tchakayiti.com\/home\/#\/schema\/logo\/image\/"},"sameAs":["http:\/\/www.facebook.com\/tchakayiti","https:\/\/x.com\/tchakayiti","http:\/\/www.instagram.com\/tchakayiti","http:\/\/www.pinterest.com\/tchakayiti"]},{"@type":"Person","@id":"https:\/\/tchakayiti.com\/home\/#\/schema\/person\/cc9c9d80e039dac0d581331e2c6c1995","name":"annick","url":"https:\/\/tchakayiti.com\/home\/author\/admin\/"}]}},"jetpack_featured_media_url":"https:\/\/i0.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2014\/10\/giblet-haiti.jpg?fit=762%2C450&ssl=1","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4tvSS-1ua","jetpack-related-posts":[],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/tchakayiti.com\/home\/wp-json\/wp\/v2\/posts\/5714"}],"collection":[{"href":"https:\/\/tchakayiti.com\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tchakayiti.com\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tchakayiti.com\/home\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tchakayiti.com\/home\/wp-json\/wp\/v2\/comments?post=5714"}],"version-history":[{"count":1,"href":"https:\/\/tchakayiti.com\/home\/wp-json\/wp\/v2\/posts\/5714\/revisions"}],"predecessor-version":[{"id":5715,"href":"https:\/\/tchakayiti.com\/home\/wp-json\/wp\/v2\/posts\/5714\/revisions\/5715"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tchakayiti.com\/home\/wp-json\/wp\/v2\/media\/905"}],"wp:attachment":[{"href":"https:\/\/tchakayiti.com\/home\/wp-json\/wp\/v2\/media?parent=5714"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tchakayiti.com\/home\/wp-json\/wp\/v2\/categories?post=5714"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tchakayiti.com\/home\/wp-json\/wp\/v2\/tags?post=5714"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}