{"id":5726,"date":"2014-10-08T21:41:13","date_gmt":"2014-10-08T21:41:13","guid":{"rendered":"https:\/\/tchakayiti.com\/home\/?p=5726"},"modified":"2022-10-15T19:27:04","modified_gmt":"2022-10-15T23:27:04","slug":"gou-epis-lakay-2","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/fr\/gou-epis-lakay-2\/","title":{"rendered":"Gou Epis Lakay"},"content":{"rendered":"\n

Il y a une semaine, j\u2019\u00e9tais au premier festival du porc d\u2019Ha\u00efti. Comme l\u2019indique le nom, ce cocktail-d\u00e9gustation autour du porc incluait des plats \u00e0 base de porc dont un r\u00f4ti fa\u00e7on flibustier, des c\u00f4telettes et un filet de porc, plats qui refl\u00e9taient une influence aussi locale qu\u2019internationale.<\/p>\n\n\n\n

La touche personnelle de chacun des chefs se ressentait \u00e0 travers le menu riche en saveurs les unes plus d\u00e9licieuses que les autres. La touche internationale \u00e9tait pr\u00e9sente dans des plats comme le filet de porc farci \u00e0 la pomme et aux canneberges accompagn\u00e9 d\u2019un chutney de fruits, les c\u00f4telettes de porc farcies aux \u00e9pinards et au fromage bleu et les c\u00f4telettes au tamarin, pour ne citer que ceux-l\u00e0.<\/p>\n\n\n\n

Le menu \u00e9tait donc riche et vari\u00e9. Pourtant, mon palais, qui sans aucun doute est partial, \u00e9tait beaucoup plus enchant\u00e9 par les plats fid\u00e8les \u00e0 nos saveurs locales. Je parle de c\u00f4telettes au rhum et \u00e0 la mandarine, de griot, de rago\u00fbt \u00e0 l\u2019Ha\u00eftienne et m\u00eame d\u2019une viande de porc \u00e9minc\u00e9 qui retinrent particuli\u00e8rement mon attention.<\/p>\n\n\n\n

Je ne pouvais me retenir de m\u2019en servir plus d\u2019une fois et m\u00eame d\u2019insister que le chef, pr\u00e9sent \u00e0 la table de rago\u00fbt, me serve plus de viande que de l\u00e9gumes. A mon humble avis et celui de ceux qui m\u2019accompagnaient, les meilleurs plats de cette soir\u00e9e \u00e9taient bien ceux ayant le gou lakay avec l\u2019ar\u00f4me fort de notre piman bouc que nous connaissons si bien chez nous.<\/p>\n\n\n\n

En fait, notre cuisine locale a quelque chose de particulier. Toujours bien relev\u00e9s, nos plats sont \u00e9pic\u00e9s, riches en ar\u00f4mes et saveurs qui r\u00e9veillent les sens et papilles de ceux qui les consomment. Ces saveurs \u00e9taient absentes du chutney ou encore du plat au fromage bleu. C\u2019est sans doute la raison pour laquelle j\u2019\u00e9tais beaucoup plus attir\u00e9e par les plats cuits \u00e0 l\u2019Ha\u00eftienne avec notre \u00ab epis \u00bb lakay essentielle \u00e0 la pr\u00e9paration de tout met cuit \u00e0 l\u2019ha\u00eftienne.<\/p>\n\n\n\n

Nous appelons epis un m\u00e9lange d\u2019\u00e9pices fraiches \u00e9cras\u00e9es au fameux pilon au rhythme saccad\u00e9 que je mentionne dans mon article parlant du rythme du pilon ha\u00eftien<\/a>. Les ingr\u00e9dients de base de ce m\u00e9lange qui s\u2019utilise pour assaisonner viandes, rago\u00fbt, et soupes faisant parti de notre riche r\u00e9pertoire culinaire sont: cives, oignons, ail, piman, thym, sel et poivre arros\u00e9s de jus de citron ou d\u2019oranges am\u00e8res.<\/p>\n\n\n\n

Cette \u00ab p\u00e2te \u00bb qui s\u2019incruste au pilon utilis\u00e9 pour lib\u00e9rer les ar\u00f4mes d\u2019\u00e9pices qui se r\u00e9pandent parfois dans toute la maison, provoquant le picotement des narines comme je l\u2019ai d\u00e9j\u00e0 d\u00e9crit sur le blog, est le v\u00e9ritable secret de notre cuisine locale. Je ne saurais oublier notre piment bouc que nous utilisons abondamment dont l\u2019ar\u00f4me fort et agr\u00e9able au go\u00fbt rel\u00e8ve nos plats sans n\u00e9cessairement les rendre piquants comme le dit si bien mon article sur le piman bouc.<\/a><\/p>\n\n\n\n

C\u2019est ce que ce festival m\u2019a permis de comprendre. Il m\u2019a permis d\u2019appr\u00e9cier encore plus notre epis lakay, confirmant aussi que pa gen tankou manje lakay<\/em>\u2026 Notre cuisine locale est unique en son genre, et c\u2019est ce que je souhaite vous faire d\u00e9couvrir \u00e0 travers le blog.<\/p>\n\n\n\n

Je vous donne ici la recette de base que vous pouvez agr\u00e9menter d’autres \u00e9pices selon votre go\u00fbt.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
  • Cives<\/li>
  • Oignon<\/li>
  • Ail<\/li>
  • Persil<\/li>
  • Jus d’oranges am\u00e8res ou de citron<\/li>
  • Piment bouc<\/li>
  • Sel & Poivre (au go\u00fbt)<\/li>
  • Un trait d’huile<\/li><\/ul>\n\n\n\n

    Instructions<\/h2>\n\n\n\n
    1. Coupez les ingr\u00e9dients et mettez-les dans un pilon<\/li>
    2. Ecrasez-les au pilon jusqu’\u00e0 l’obtention d’une sorte de p\u00e2te<\/li>
    3. R\u00e9frig\u00e9rez ce m\u00e9lange dans un r\u00e9cipient herm\u00e9tique et utilisez-le pour assaisonner vos viandes, soupes, rago\u00fbts et autres.<\/li><\/ol>\n\n\n\n

      *Note: Si vous avez lu mon article sur le pilon vous savez que j’ai une pr\u00e9f\u00e9rence particuli\u00e8re pour cet outil, mais vous pouvez bien s\u00fbr tout \u00e9craser au mixeur.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Il y a une semaine, j\u2019\u00e9tais au premier festival du porc d\u2019Ha\u00efti. Comme l\u2019indique le nom, ce cocktail-d\u00e9gustation autour du porc incluait des plats \u00e0 base de porc dont un r\u00f4ti fa\u00e7on flibustier, des c\u00f4telettes et un filet de porc, plats qui refl\u00e9taient une influence aussi locale qu\u2019internationale. La touche personnelle de chacun des chefs se ressentait \u00e0 travers le menu riche en saveurs les unes plus d\u00e9licieuses que les autres. La touche internationale \u00e9tait pr\u00e9sente dans des plats comme le filet de porc farci \u00e0 la pomme et aux canneberges accompagn\u00e9 d\u2019un chutney de fruits, les c\u00f4telettes de porc farcies aux \u00e9pinards et au fromage bleu et les c\u00f4telettes au tamarin, pour ne citer que ceux-l\u00e0. Le menu \u00e9tait donc riche et vari\u00e9. Pourtant, mon palais, qui sans aucun doute est partial, \u00e9tait beaucoup plus enchant\u00e9 par les plats fid\u00e8les \u00e0 nos saveurs locales. Je parle de c\u00f4telettes au rhum et \u00e0 la mandarine, de griot, de rago\u00fbt \u00e0 l\u2019Ha\u00eftienne et m\u00eame d\u2019une viande de porc \u00e9minc\u00e9 qui retinrent particuli\u00e8rement mon attention. Je ne pouvais me retenir de m\u2019en servir plus d\u2019une fois et m\u00eame d\u2019insister que le chef, pr\u00e9sent \u00e0 la table de rago\u00fbt, me serve plus de viande que de l\u00e9gumes. A mon humble avis et celui de ceux qui m\u2019accompagnaient, les meilleurs plats de cette soir\u00e9e \u00e9taient bien ceux ayant le gou lakay avec l\u2019ar\u00f4me fort de notre piman bouc que nous connaissons si bien chez nous. En fait, notre cuisine locale a quelque chose de particulier. Toujours bien relev\u00e9s, nos plats sont \u00e9pic\u00e9s, riches en ar\u00f4mes et saveurs qui r\u00e9veillent les sens et papilles de ceux qui les consomment. Ces saveurs \u00e9taient absentes du chutney ou encore du plat au fromage bleu. C\u2019est sans doute la raison pour laquelle j\u2019\u00e9tais beaucoup plus attir\u00e9e par les plats cuits \u00e0 l\u2019Ha\u00eftienne avec notre \u00ab epis \u00bb lakay essentielle \u00e0 la pr\u00e9paration de tout met cuit \u00e0 l\u2019ha\u00eftienne. Nous appelons epis un m\u00e9lange d\u2019\u00e9pices fraiches \u00e9cras\u00e9es au fameux pilon au rhythme saccad\u00e9 que je mentionne dans mon article parlant du rythme du pilon ha\u00eftien. Les ingr\u00e9dients de base de ce m\u00e9lange qui s\u2019utilise pour assaisonner viandes, rago\u00fbt, et soupes faisant parti de notre riche r\u00e9pertoire culinaire sont: cives, oignons, ail, piman, thym, sel et poivre arros\u00e9s de jus de citron ou d\u2019oranges am\u00e8res. Cette \u00ab p\u00e2te \u00bb qui s\u2019incruste au pilon utilis\u00e9 pour lib\u00e9rer les ar\u00f4mes d\u2019\u00e9pices qui se r\u00e9pandent parfois dans toute la maison, provoquant le picotement des narines comme je l\u2019ai d\u00e9j\u00e0 d\u00e9crit sur le blog, est le v\u00e9ritable secret de notre cuisine locale. Je ne saurais oublier notre piment bouc que nous utilisons abondamment dont l\u2019ar\u00f4me fort et agr\u00e9able au go\u00fbt rel\u00e8ve nos plats sans n\u00e9cessairement les rendre piquants comme le dit si bien mon article sur le piman bouc. C\u2019est ce que ce festival m\u2019a permis de comprendre. Il m\u2019a permis d\u2019appr\u00e9cier encore plus notre epis lakay, confirmant aussi que pa gen tankou manje lakay\u2026 Notre cuisine locale est unique en son genre, et c\u2019est ce que je souhaite vous faire d\u00e9couvrir \u00e0 travers le blog. Je vous donne ici la recette de base que vous pouvez agr\u00e9menter d’autres \u00e9pices selon votre go\u00fbt. Ingredients Cives Oignon Ail Persil Jus d’oranges am\u00e8res ou de citron Piment bouc Sel & Poivre (au go\u00fbt) Un trait d’huile Instructions Coupez les ingr\u00e9dients et mettez-les dans un pilon Ecrasez-les au pilon jusqu’\u00e0 l’obtention d’une sorte de p\u00e2te R\u00e9frig\u00e9rez ce m\u00e9lange dans un r\u00e9cipient herm\u00e9tique et utilisez-le pour assaisonner vos viandes, soupes, rago\u00fbts et autres. *Note: Si vous avez lu mon article sur le pilon vous savez que j’ai une pr\u00e9f\u00e9rence particuli\u00e8re pour cet outil, mais vous pouvez bien s\u00fbr tout \u00e9craser au mixeur.<\/p>\n","protected":false},"author":1,"featured_media":866,"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":[1413,1423],"tags":[],"class_list":["post-5726","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture-fr","category-recettes"],"yoast_head":"\nGou & Epis Lakay - Gastronomy & Flavors of Haiti<\/title>\n<meta name=\"description\" content=\"There is nothing quite like our "epis lakay" which makes our food spicy, robust and pungent.\" \/>\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\/gou-epis-lakay-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gou & Epis Lakay - Gastronomy & Flavors of Haiti\" \/>\n<meta property=\"og:description\" content=\"There is nothing quite like our "epis lakay" which makes our food spicy, robust and pungent.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tchakayiti.com\/home\/fr\/gou-epis-lakay-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=\"2014-10-08T21:41:13+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-15T23:27:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/tchakayiti.com\/home\/wp-content\/uploads\/2014\/10\/epis-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\/gou-epis-lakay-2\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/gou-epis-lakay-2\/\"},\"author\":{\"name\":\"annick\",\"@id\":\"https:\/\/tchakayiti.com\/home\/#\/schema\/person\/cc9c9d80e039dac0d581331e2c6c1995\"},\"headline\":\"Gou Epis Lakay\",\"datePublished\":\"2014-10-08T21:41:13+00:00\",\"dateModified\":\"2022-10-15T23:27:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/gou-epis-lakay-2\/\"},\"wordCount\":699,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/#organization\"},\"image\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/gou-epis-lakay-2\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i2.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2014\/10\/epis-haiti.jpg?fit=762%2C450&ssl=1\",\"articleSection\":[\"culture\",\"recettes\"],\"inLanguage\":\"en\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/tchakayiti.com\/home\/fr\/gou-epis-lakay-2\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/tchakayiti.com\/home\/fr\/gou-epis-lakay-2\/\",\"url\":\"https:\/\/tchakayiti.com\/home\/fr\/gou-epis-lakay-2\/\",\"name\":\"Gou & Epis Lakay - 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