{"id":6383,"date":"2024-05-15T08:21:32","date_gmt":"2024-05-15T12:21:32","guid":{"rendered":"https:\/\/tchakayiti.com\/home\/?p=6383"},"modified":"2024-05-15T08:21:34","modified_gmt":"2024-05-15T12:21:34","slug":"pikliz-aux-echalotes-apprecie-par-un-palais-etranger","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/fr\/pikliz-aux-echalotes-apprecie-par-un-palais-etranger\/","title":{"rendered":"Pikliz aux \u00e9chalotes, appr\u00e9ci\u00e9 par un palais \u00e9tranger"},"content":{"rendered":"\n

Durant les dix derni\u00e8res ann\u00e9es consacr\u00e9es \u00e0 alimenter ce blog, j’ai observ\u00e9 ce qui suit : inciter les \u00e9trangers \u00e0 go\u00fbter notre cuisine ha\u00eftienne peut \u00eatre un v\u00e9ritable d\u00e9fi. Notre fiert\u00e9 nous porte \u00e0 croire que nous avons la meilleure cuisine des Cara\u00efbes. Je suis moi-m\u00eame enthousiaste \u00e0 l\u2019id\u00e9e de partager notre cuisine avec le monde entier. Cependant, mes efforts s\u2019av\u00e8rent souvent infructueux. Convaincre les palais \u00e9trangers d\u2019adopter une grande majorit\u00e9 de nos plats n\u2019est pas chose ais\u00e9e. Et je suis souvent d\u00e9\u00e7ue, surtout lorsque je rencontre un refus cat\u00e9gorique, notamment de la part de proches.<\/p>\n\n\n\n

J’interpr\u00e8te, malgr\u00e9 moi, ce manque d’int\u00e9r\u00eat comme un rejet de ma culture, surtout lorsqu’il vient de proches. <\/h2>\n\n\n\n

Cependant, je ne me d\u00e9courage pas. Je refuse de baisser les bras ou de me laisser abattre par de telles r\u00e9actions. Au contraire, j\u2019accorde beaucoup d’importance aux petites victoires, comme celle que j’ai remport\u00e9e avec ce pikliz aux \u00e9chalotes que je consid\u00e8re d\u00e9sormais comme ma plus grande r\u00e9ussite de l’ann\u00e9e \u00e9coul\u00e9e.<\/p>\n\n\n\n

Pr\u00e9par\u00e9 simplement avec des \u00e9chalotes et du piment bouc trempant dans du vinaigre dilu\u00e9, ce condiment ha\u00eftien a conquis un palais non-ha\u00eftien, une vraie victoire, d’autant plus que je ne m’attendais pas \u00e0 ce qu\u2019un \u00e9tranger accepte ce condiment piment\u00e9.<\/p>\n\n\n\n

Lorsque j\u2019ai pr\u00e9par\u00e9 ce pikliz aux \u00e9chalotes, ce jour-l\u00e0, je n\u2019avais aucune attente.<\/h2>\n\n\n\n

J’avais d\u00e9j\u00e0 pr\u00e9par\u00e9 tant de plats qui avaient \u00e9t\u00e9 cat\u00e9goriquement rejet\u00e9s par cette personne auparavant. Par ailleurs, ce pikliz ne re\u00e7oit pas beaucoup d’attention dans notre cuisine. Un Ha\u00eftien mentionnera rarement les \u00e9chalotes en parlant du pikliz. Une recherche de pikliz en ligne, m\u00eame sur ce blog, ne donnera comme r\u00e9sultats que notre traditionnel pikliz<\/a> au chou et aux carottes, g\u00e9n\u00e9ralement servi avec nos bananes pes\u00e9es<\/a> et griot.<\/p>\n\n\n\n

Jusqu’\u00e0 pr\u00e9sent, je n’avais jamais mentionn\u00e9 les \u00e9chalotes autrement que comme une touche d\u00e9corative color\u00e9e<\/a> pour les plats. Pourtant, associ\u00e9e \u00e0 notre piment bouc, cette variation piment\u00e9e d’\u00e9chalotes au vinaigre rehausse les fritures aussi bien que notre pikliz traditionnel, sans compter que sa pr\u00e9paration est bien plus simple.<\/p>\n\n\n\n

\"Fried<\/a><\/figure>\n\n\n\n

Loin d\u2019imaginer que ce pikliz puisse plaire \u00e0 mon convive, ce jour-l\u00e0, j’ai donc pr\u00e9par\u00e9 une petite quantit\u00e9, juste de quoi accompagner les bananes pes\u00e9es que je mangerais moi-m\u00eame. \u00c0 ma plus grande surprise, mon convive accepta de l\u2019essayer et fut m\u00eame tr\u00e8s d\u00e9\u00e7u une fois la ration termin\u00e9e.\u00a0<\/p>\n\n\n\n

Quelques jours plus tard, cette personne en r\u00e9clama pour accompagner ses bananes pes\u00e9es \u00e0 l\u2019heure du lunch.  <\/h2>\n\n\n\n

Les demandes afflu\u00e8rent pendant des mois. Mon bonheur atteint son paroxysme le jour\u00a0o\u00f9 je re\u00e7u un appel t\u00e9l\u00e9phonique me demandant la recette. Cette demande illumina ma journ\u00e9e. J\u2019avais enfin enrichi le r\u00e9pertoire culinaire ha\u00eftien de cet \u00e9tranger.\u00a0<\/p>\n\n\n\n

Voil\u00e0 pourquoi je vous sers aujourd\u2019hui ce pikliz aux \u00e9chalotes dans une coupe. Ce pikliz, que je pr\u00e9f\u00e8re \u00e0 la recette traditionnelle, a su conqu\u00e9rir un palais \u00e9tranger.<\/p>\n\n\n

<\/div>
\n
\"Pikliz<\/div>\n<\/div>\n

Pikliz aux \u00e9chalotes, condiment piment\u00e9<\/h2>\n
<\/div>\n\n
<\/div>\n
Ce pikliz accompagne aussi bien les bananes pes\u00e9es et le griot et que d\u2019autres fritures tels que les \u00e9crevisses frites<\/a> ou les v\u00e9ritables pes\u00e9es<\/a>. <\/span><\/div>\n
<\/div>\n\n
<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
<\/div>\n
<\/div><\/path><\/g><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n
Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
\n\t
\n \t
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t\n <\/div>\n
\n
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t\n <\/div>\n<\/div>\n\n

Ingredients
<\/div>  <\/h3>
  • Echalotes en tranches fines<\/span><\/li>
  • Piment bouc hach\u00e9s<\/span> au go\u00fbt<\/span><\/li>
  • Vinaigre blanc<\/span><\/li>
  • Eau<\/span><\/li>
  • Sel & Poivre<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
    <\/div> <\/h3>
    • Dans un bol en verre, m\u00e9langez \u00e9chalotes et piment<\/div><\/li>
    • Couvrez de vinaigre<\/div><\/li>
    • Ajoutez un trait d\u2019eau<\/div><\/li>
    • Sal\u00e9 et poivrez au go\u00fbt<\/div><\/li>
    • D\u00e9gustez avec des fritures ou conservez au frais<\/div><\/li><\/ul><\/div><\/div>\n\n

      Notes
      <\/div><\/h3>
      A mon avis ce pikliz doit \u00eatre bien sal\u00e9. Cependant, je vous recommande d\u2019ajuster le sel selon vos go\u00fbts et habitudes<\/span>
      <\/div>\nVous pourriez utiliser du jus d\u2019orange am\u00e8re \u00e0 la place du vinaigre, cependant cette formule ne se conserve pas aussi longtemp<\/span><\/div><\/div>\n\n
      <\/div>\n
      <\/div><\/path><\/g><\/g><\/svg><\/span>
      <\/div><\/div>\n\n
      <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

      Durant les dix derni\u00e8res ann\u00e9es consacr\u00e9es \u00e0 alimenter ce blog, j’ai observ\u00e9 ce qui suit : inciter les \u00e9trangers \u00e0 go\u00fbter notre cuisine ha\u00eftienne peut \u00eatre un v\u00e9ritable d\u00e9fi. Notre fiert\u00e9 nous porte \u00e0 croire que nous avons la meilleure cuisine des Cara\u00efbes. Je suis moi-m\u00eame enthousiaste \u00e0 l\u2019id\u00e9e de partager notre cuisine avec le monde entier. Cependant, mes efforts s\u2019av\u00e8rent souvent infructueux. Convaincre les palais \u00e9trangers d\u2019adopter une grande majorit\u00e9 de nos plats n\u2019est pas chose ais\u00e9e. Et je suis souvent d\u00e9\u00e7ue, surtout lorsque je rencontre un refus cat\u00e9gorique, notamment de la part de proches. J’interpr\u00e8te, malgr\u00e9 moi, ce manque d’int\u00e9r\u00eat comme un rejet de ma culture, surtout lorsqu’il vient de proches.  Cependant, je ne me d\u00e9courage pas. Je refuse de baisser les bras ou de me laisser abattre par de telles r\u00e9actions. Au contraire, j\u2019accorde beaucoup d’importance aux petites victoires, comme celle que j’ai remport\u00e9e avec ce pikliz aux \u00e9chalotes que je consid\u00e8re d\u00e9sormais comme ma plus grande r\u00e9ussite de l’ann\u00e9e \u00e9coul\u00e9e. Pr\u00e9par\u00e9 simplement avec des \u00e9chalotes et du piment bouc trempant dans du vinaigre dilu\u00e9, ce condiment ha\u00eftien a conquis un palais non-ha\u00eftien, une vraie victoire, d’autant plus que je ne m’attendais pas \u00e0 ce qu\u2019un \u00e9tranger accepte ce condiment piment\u00e9. Lorsque j\u2019ai pr\u00e9par\u00e9 ce pikliz aux \u00e9chalotes, ce jour-l\u00e0, je n\u2019avais aucune attente. J’avais d\u00e9j\u00e0 pr\u00e9par\u00e9 tant de plats qui avaient \u00e9t\u00e9 cat\u00e9goriquement rejet\u00e9s par cette personne auparavant. Par ailleurs, ce pikliz ne re\u00e7oit pas beaucoup d’attention dans notre cuisine. Un Ha\u00eftien mentionnera rarement les \u00e9chalotes en parlant du pikliz. Une recherche de pikliz en ligne, m\u00eame sur ce blog, ne donnera comme r\u00e9sultats que notre traditionnel pikliz au chou et aux carottes, g\u00e9n\u00e9ralement servi avec nos bananes pes\u00e9es et griot. Jusqu’\u00e0 pr\u00e9sent, je n’avais jamais mentionn\u00e9 les \u00e9chalotes autrement que comme une touche d\u00e9corative color\u00e9e pour les plats. Pourtant, associ\u00e9e \u00e0 notre piment bouc, cette variation piment\u00e9e d’\u00e9chalotes au vinaigre rehausse les fritures aussi bien que notre pikliz traditionnel, sans compter que sa pr\u00e9paration est bien plus simple. Loin d\u2019imaginer que ce pikliz puisse plaire \u00e0 mon convive, ce jour-l\u00e0, j’ai donc pr\u00e9par\u00e9 une petite quantit\u00e9, juste de quoi accompagner les bananes pes\u00e9es que je mangerais moi-m\u00eame. \u00c0 ma plus grande surprise, mon convive accepta de l\u2019essayer et fut m\u00eame tr\u00e8s d\u00e9\u00e7u une fois la ration termin\u00e9e.\u00a0 Quelques jours plus tard, cette personne en r\u00e9clama pour accompagner ses bananes pes\u00e9es \u00e0 l\u2019heure du lunch.   Les demandes afflu\u00e8rent pendant des mois. Mon bonheur atteint son paroxysme le jour\u00a0o\u00f9 je re\u00e7u un appel t\u00e9l\u00e9phonique me demandant la recette. Cette demande illumina ma journ\u00e9e. J\u2019avais enfin enrichi le r\u00e9pertoire culinaire ha\u00eftien de cet \u00e9tranger.\u00a0 Voil\u00e0 pourquoi je vous sers aujourd\u2019hui ce pikliz aux \u00e9chalotes dans une coupe. Ce pikliz, que je pr\u00e9f\u00e8re \u00e0 la recette traditionnelle, a su conqu\u00e9rir un palais \u00e9tranger.<\/p>\n","protected":false},"author":1,"featured_media":6382,"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":[1409,1413,1423],"tags":[],"class_list":["post-6383","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-condiments-fr","category-culture-fr","category-recettes"],"yoast_head":"\nShallot pikliz, a spicy Haitian condiment | Tchakayiti, food blog<\/title>\n<meta name=\"description\" content=\"Prepared simply with shallot and hot scotch bonnet or habanero pepper, this spicy condiment complements many fried Haitian dishes.\" \/>\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\/pikliz-aux-echalotes-apprecie-par-un-palais-etranger\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Shallot pikliz, a spicy Haitian condiment | Tchakayiti, food blog\" \/>\n<meta property=\"og:description\" content=\"Prepared simply with shallot and hot scotch bonnet or habanero pepper, this spicy condiment complements many fried Haitian dishes.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tchakayiti.com\/home\/fr\/pikliz-aux-echalotes-apprecie-par-un-palais-etranger\/\" \/>\n<meta property=\"og:site_name\" content=\"Tchakayiti - 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