{"id":3682,"date":"2026-07-22T22:18:14","date_gmt":"2026-07-22T22:18:14","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-angolais\/feijoada-angolaise\/"},"modified":"2026-07-22T22:18:14","modified_gmt":"2026-07-22T22:18:14","slug":"feijoada-angolaise","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-angolais\/feijoada-angolaise\/","title":{"rendered":"Feijoada angolaise"},"content":{"rendered":"\n<style>\n\n#recipe-fr-angola-feijoada-angolana{--gj-bg:#F6F5F1;--gj-card:#fff;--gj-ink:#181A1B;--gj-ink-2:#5C6063;--gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;--gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;color:var(--gj-ink);background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 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print{#recipe-fr-angola-feijoada-angolana{max-width:100%;padding:0;background:#fff;color:#000;font-size:11.5pt;line-height:1.5;content-visibility:visible} #recipe-fr-angola-feijoada-angolana .gj-hero,#recipe-fr-angola-feijoada-angolana .gj-cap,#recipe-fr-angola-feijoada-angolana .gj-eyebrow i{display:none} #recipe-fr-angola-feijoada-angolana .gj-h1{font-size:22pt} #recipe-fr-angola-feijoada-angolana .gj-h1 .gj-serif,#recipe-fr-angola-feijoada-angolana .gj-sec .gj-serif,#recipe-fr-angola-feijoada-angolana .gj-steps>li::before,#recipe-fr-angola-feijoada-angolana .gj-intro p:first-of-type::first-letter,#recipe-fr-angola-feijoada-angolana .gj-stage,#recipe-fr-angola-feijoada-angolana .gj-cue{color:#000} #recipe-fr-angola-feijoada-angolana .gj-rail,#recipe-fr-angola-feijoada-angolana .gj-close{background:#fff;color:#000;border:1px solid #999} #recipe-fr-angola-feijoada-angolana .gj-rail-t,#recipe-fr-angola-feijoada-angolana .gj-rail-stop b,#recipe-fr-angola-feijoada-angolana .gj-close .gj-serif{color:#000} #recipe-fr-angola-feijoada-angolana .gj-rail-stop span,#recipe-fr-angola-feijoada-angolana .gj-rail-sum,#recipe-fr-angola-feijoada-angolana .gj-close p{color:#222} #recipe-fr-angola-feijoada-angolana .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000} #recipe-fr-angola-feijoada-angolana .gj-ing-group,#recipe-fr-angola-feijoada-angolana .gj-steps>li,#recipe-fr-angola-feijoada-angolana .gj-rail,#recipe-fr-angola-feijoada-angolana .gj-close,#recipe-fr-angola-feijoada-angolana .gj-nutri-row,#recipe-fr-angola-feijoada-angolana .gj-fact{break-inside:avoid} #recipe-fr-angola-feijoada-angolana .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n\n<\/style>\n<article id=\"recipe-fr-angola-feijoada-angolana\" lang=\"fr\">\n  <p class=\"gj-eyebrow\">Cuisine angolaise <i>\u00b7<\/i> Plat principal <i>\u00b7<\/i> Recette<\/p>\n  <h2 class=\"gj-h1\"><b>Feijoada angolaise<\/b> aux haricots, c\u00f4tes de porc et chouri\u00e7o <span class=\"gj-serif\">dans un bouillon lentement \u00e9paissi<\/span><\/h2>\n  <p class=\"gj-sub\">Des haricots tremp\u00e9s mijotent avec c\u00f4tes de porc, chouri\u00e7o fum\u00e9, lard, tomate, carotte, chou, huile de palme, laurier et gindungo.<\/p>\n\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Cat\u00e9gorie :<\/i> <b>Plat principal<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Cuisine :<\/i> <b>Angolaise<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Difficult\u00e9 :<\/i> <b>Avanc\u00e9e<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>M\u00e9thode :<\/i> <b>Trempage et long mijotage en marmite<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-l\">Quantit\u00e9<\/span><span class=\"gj-fact-v\">8 portions<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-l\">Pr\u00e9paration<\/span><span class=\"gj-fact-v\">30 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-l\">Cuisson<\/span><span class=\"gj-fact-v\">2 h 50 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-l\">Total<\/span><span class=\"gj-fact-v\">11 h 20 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-l\">Calories<\/span><span class=\"gj-fact-v\">\u2248 765 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Feijoada-Angolana-2.webp\" alt=\"Large marmite de feijoada aux haricots p\u00e2les, c\u00f4tes de porc, lard et chouri\u00e7o, pr\u00e8s d\u2019un bol de riz\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">Le plan large montre une feijoada \u00e9paisse avec les viandes r\u00e9parties dans les haricots et le riz servi \u00e0 c\u00f4t\u00e9.<\/p>\n\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h3>Contexte, texture et m\u00e9thode<\/h3><\/div>\n  <div class=\"gj-intro\"><p>La feijoada angolaise s\u2019inscrit dans une vaste famille de rago\u00fbts de haricots du monde lusophone. Les versions diff\u00e8rent par la couleur des haricots, les morceaux de porc, les l\u00e9gumes et le degr\u00e9 d\u2019\u00e9paisseur. Ici, des haricots blancs ou brun clair mijotent avec c\u00f4tes de porc, chouri\u00e7o fum\u00e9, lard, tomate, carotte et chou. Une petite quantit\u00e9 d\u2019huile de palme rouge, du laurier, du paprika et du gindungo donnent une signature nette sans effacer le caract\u00e8re des haricots. Le plat final doit \u00eatre cr\u00e9meux, mais conserver de nombreux grains entiers.<\/p><p class=\"gj-pull\">Le sel arrive apr\u00e8s le chouri\u00e7o et le lard; leur salinit\u00e9 d\u00e9cide de l\u2019assaisonnement final.<\/p><p>Le trempage de huit heures constitue la premi\u00e8re phase. Les haricots absorbent l\u2019eau, gonflent et cuisent ensuite plus r\u00e9guli\u00e8rement. L\u2019eau de trempage est jet\u00e9e, puis les grains sont rinc\u00e9s. Dans une pi\u00e8ce chaude, ce repos se fait au r\u00e9frig\u00e9rateur. La marmite doit \u00eatre assez grande pour que haricots, c\u00f4tes et liquide puissent circuler sans d\u00e9border. Une cuisson trop serr\u00e9e favorise l\u2019accrochage au fond et \u00e9crase les grains avant que leur centre ne soit tendre.<\/p><p>Le lard est d\u2019abord rendu lentement, puis les c\u00f4tes sont brunies dans cette graisse. L\u2019huile de palme rouge compl\u00e8te la mati\u00e8re grasse seulement apr\u00e8s le retrait des viandes. Oignon, ail, gindungo et paprika cuisent sans br\u00fbler, puis la tomate est r\u00e9duite jusqu\u2019\u00e0 perdre son jus libre. Les haricots \u00e9goutt\u00e9s, le laurier, les c\u00f4tes et le lard reviennent avec 1,8 litre d\u2019eau. Le fr\u00e9missement doit \u00eatre stable; une \u00e9bullition forte d\u00e9collerait les peaux et rendrait le bouillon farineux trop t\u00f4t.<\/p><p>Le chouri\u00e7o et les carottes entrent lorsque les haricots sont plus qu\u2019\u00e0 moiti\u00e9 tendres. Le chou arrive vingt minutes avant la fin. Cette succession garde les rondelles de saucisse reconnaissables et \u00e9vite un chou dissous. Le sel est ajout\u00e9 seulement apr\u00e8s d\u00e9gustation, car lard et chouri\u00e7o peuvent varier fortement. Lorsque le bouillon reste trop clair, dix \u00e0 douze minutes sans couvercle suffisent. \u00c9craser une petite louche de haricots contre la paroi reste une solution secondaire.<\/p><p>Servie avec du riz nature et une petite quantit\u00e9 de farine de manioc, la feijoada forme un plat complet. Les c\u00f4tes et le chouri\u00e7o sont r\u00e9partis avant de servir afin que les huit portions soient comparables. Le rago\u00fbt \u00e9paissit au froid, car l\u2019amidon continue d\u2019absorber le liquide. Les restes se conservent trois \u00e0 quatre jours et se r\u00e9chauffent jusqu\u2019\u00e0 74 \u00b0C avec de l\u2019eau ajout\u00e9e progressivement. Une feijoada bien conduite reste g\u00e9n\u00e9reuse sans devenir compacte : le bouillon nappe, les haricots sont souples et les viandes se d\u00e9tachent.<\/p><\/div>\n\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Rep\u00e8res de pr\u00e9paration<\/p>\n    <div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Haricots couverts d\u2019eau pour huit heures.<\/span><\/div><div class=\"gj-rail-stop\"><b>8:35<\/b><span>Lard rendu et c\u00f4tes brunies.<\/span><\/div><div class=\"gj-rail-stop\"><b>9:10<\/b><span>Haricots et viandes commencent le long mijotage.<\/span><\/div><div class=\"gj-rail-stop\"><b>11:20<\/b><span>Chou tendre, c\u00f4tes souples et bouillon cr\u00e9meux.<\/span><\/div><\/div>\n    <p class=\"gj-rail-sum\"><b>La recette en bref.<\/b> Les haricots trempent huit heures, puis sont \u00e9goutt\u00e9s et rinc\u00e9s. Le lard rend sa graisse et les c\u00f4tes sont dor\u00e9es. Oignon, ail, gindungo, paprika et tomate forment la base avant l\u2019ajout des haricots, du laurier et de 1,8 litre d\u2019eau. Apr\u00e8s 75 minutes de mijotage, chouri\u00e7o et carottes cuisent 30 minutes; le chou poursuit 20 minutes. La salinit\u00e9 est contr\u00f4l\u00e9e avant d\u2019ajouter jusqu\u2019\u00e0 4 g de sel. Une r\u00e9duction finale donne un bouillon qui nappe la cuill\u00e8re, tandis que de nombreux haricots restent entiers.<\/p>\n  <\/div>\n\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h3>Ingr\u00e9dients<\/h3><\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h4>Pour les haricots et les viandes<\/h4><ul><li><b>500 g de haricots secs blancs ou brun clair, tri\u00e9s et rinc\u00e9s<\/b><\/li><li><b>2 litres d\u2019eau pour le trempage<\/b> \u2014 <em>Cette eau sera jet\u00e9e.<\/em><\/li><li><b>900 g de c\u00f4tes de porc charnues s\u00e9par\u00e9es<\/b><\/li><li><b>300 g de chouri\u00e7o ou lingui\u00e7a fum\u00e9, en rondelles de 1 cm<\/b><\/li><li><b>150 g de lard en d\u00e9s<\/b><\/li><\/ul><\/div><\/div>\n      <div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h4>Pour le rago\u00fbt<\/h4><ul><li><b>25 ml d\u2019huile de palme rouge<\/b><\/li><li><b>300 g d\u2019oignon jaune en d\u00e9s<\/b><\/li><li><b>20 g d\u2019ail hach\u00e9<\/b><\/li><li><b>400 g de tomates m\u00fbres concass\u00e9es<\/b><\/li><li><b>8 g de gindungo frais finement hach\u00e9<\/b><\/li><li><b>4 g de paprika doux<\/b><\/li><li><b>3 feuilles de laurier<\/b><\/li><li><b>2 litres d\u2019eau de cuisson<\/b> \u2014 <em>Commencer avec 1,8 litre et garder le reste pour ajuster.<\/em><\/li><li><b>300 g de carottes en morceaux de 2 cm<\/b><\/li><li><b>300 g de chou vert en lani\u00e8res \u00e9paisses<\/b><\/li><li><b>jusqu\u2019\u00e0 4 g de sel fin<\/b> \u2014 <em>Ajouter seulement apr\u00e8s d\u00e9gustation.<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Allerg\u00e8nes et s\u00e9curit\u00e9.<\/b> Aucun allerg\u00e8ne majeur d\u00e9clar\u00e9; v\u00e9rifier la composition du chouri\u00e7o.<\/div><\/div>\n    <\/div>\n  <\/div>\n\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h3>Pr\u00e9paration pas \u00e0 pas<\/h3><\/div>\n    <p class=\"gj-stage\">Tremper les haricots<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Hydrater<\/p><p class=\"gj-step-x\">Couvrir les haricots avec 2 litres d\u2019eau en laissant au moins 8 cm au-dessus, puis laisser 8 heures. <span class=\"gj-cue\">Rep\u00e8re : Les grains sont gonfl\u00e9s et hydrat\u00e9s de fa\u00e7on r\u00e9guli\u00e8re.<\/span><span class=\"gj-safe\"><b>S\u00e9curit\u00e9 :<\/b> Faire tremper au froid si la pi\u00e8ce est chaude.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">\u00c9goutter<\/p><p class=\"gj-step-x\">Jeter l\u2019eau de trempage et rincer les haricots. <span class=\"gj-cue\">Rep\u00e8re : L\u2019eau de rin\u00e7age devient presque claire.<\/span><\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Construire le rago\u00fbt<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Rendre et dorer<\/p><p class=\"gj-step-x\">Faire fondre le lard 6 minutes. Ajouter les c\u00f4tes et les brunir 10 minutes, puis r\u00e9server les deux. <span class=\"gj-cue\">Rep\u00e8re : Le lard a rendu sa graisse et les c\u00f4tes portent des marques brunes.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cuire les aromates<\/p><p class=\"gj-step-x\">Ajouter l\u2019huile de palme et l\u2019oignon; cuire 8 minutes. Ajouter ail, gindungo et paprika pour 1 minute. <span class=\"gj-cue\">Rep\u00e8re : L\u2019oignon est souple et les \u00e9pices sentent grill\u00e9 sans noircir.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">R\u00e9duire la tomate<\/p><p class=\"gj-step-x\">Ajouter les tomates et cuire 8 minutes. <span class=\"gj-cue\">Rep\u00e8re : La pr\u00e9paration est \u00e9paisse et ne contient plus de gros morceaux crus.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Mijoter les haricots<\/p><p class=\"gj-step-x\">Remettre c\u00f4tes et lard. Ajouter haricots, laurier et 1,8 litre d\u2019eau; cuire 75 minutes partiellement couvert. <span class=\"gj-cue\">Rep\u00e8re : Les haricots sont plus qu\u2019\u00e0 moiti\u00e9 tendres et le bouillon devient cr\u00e9meux.<\/span><span class=\"gj-safe\"><b>S\u00e9curit\u00e9 :<\/b> Ne jamais go\u00fbter des haricots encore insuffisamment cuits.<\/span><\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Ajouter saucisse et l\u00e9gumes<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Ajouter chouri\u00e7o et carottes<\/p><p class=\"gj-step-x\">Incorporer chouri\u00e7o et carottes; mijoter 30 minutes en ajoutant un peu d\u2019eau r\u00e9serv\u00e9e si n\u00e9cessaire. <span class=\"gj-cue\">Rep\u00e8re : Les carottes sont presque tendres et les haricots s\u2019\u00e9crasent facilement au bord.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cuire le chou<\/p><p class=\"gj-step-x\">Ajouter le chou et laisser fr\u00e9mir 20 minutes. <span class=\"gj-cue\">Rep\u00e8re : Le chou est tendre et les grains sont cr\u00e9meux.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ajuster la texture<\/p><p class=\"gj-step-x\">Go\u00fbter avant d\u2019ajouter jusqu\u2019\u00e0 4 g de sel. Retirer le laurier et r\u00e9duire 10 \u00e0 12 minutes sans couvercle si besoin. <span class=\"gj-cue\">Rep\u00e8re : Le bouillon nappe une cuill\u00e8re et les c\u00f4tes sont tendres.<\/span><\/p><\/div><\/li><\/ol>\n  <\/div>\n\n  <div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h3>Service, conservation et ajustements<\/h3><\/div><h4>Service<\/h4><ul><li>Servir dans des bols profonds avec du riz nature et une petite cuiller\u00e9e de farine de manioc grill\u00e9e.<\/li><li>R\u00e9partir c\u00f4tes et rondelles de chouri\u00e7o avant de verser les haricots.<\/li><\/ul><h4>Conservation et r\u00e9chauffage<\/h4><ul><li>Refroidir en r\u00e9cipients peu profonds sous 2 heures; conserver 3 \u00e0 4 jours.<\/li><li>R\u00e9chauffer \u00e0 74 \u00b0C avec de l\u2019eau, car les haricots continuent d\u2019absorber le liquide.<\/li><\/ul><h4>Variantes et substitutions<\/h4><ul><li>Employer des haricots brun clair de taille similaire.<\/li><li>Remplacer le chou par du chou kale ajout\u00e9 durant les 15 derni\u00e8res minutes.<\/li><li>Servir avec du manioc bouilli au lieu du riz.<\/li><li>R\u00e9duire la quantit\u00e9 de lard de moiti\u00e9.<\/li><\/ul><h4>Conseils de cuisine<\/h4><ul><li>Saler tard, apr\u00e8s que les viandes fum\u00e9es ont parfum\u00e9 le bouillon.<\/li><li>Maintenir un fr\u00e9missement r\u00e9gulier plut\u00f4t qu\u2019une \u00e9bullition forte.<\/li><li>\u00c9craser une louche de haricots seulement si le bouillon reste trop fluide.<\/li><\/ul><h4>Mat\u00e9riel<\/h4><ul><li>Marmite lourde de 6 \u00e0 7 litres \u2014 elle donne de l\u2019espace aux haricots et aux c\u00f4tes.<\/li><li>Grand saladier \u2014 il permet le trempage sous une grande hauteur d\u2019eau.<\/li><li>\u00c9cumoire ou large cuill\u00e8re \u2014 elle manipule les c\u00f4tes sans \u00e9craser les grains.<\/li><\/ul><\/div>\n\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h3>Valeurs nutritionnelles par portion<\/h3><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Calories<\/dt><dd>\u2248 765 kcal<\/dd><\/div>\n      <div><dt>Glucides<\/dt><dd>\u2248 51 g<\/dd><\/div>\n      <div><dt>Prot\u00e9ines<\/dt><dd>\u2248 44 g<\/dd><\/div>\n      <div><dt>Lipides<\/dt><dd>\u2248 43 g<\/dd><\/div>\n      <div><dt>Fibres<\/dt><dd>\u2248 13 g<\/dd><\/div>\n      <div><dt>Sodium<\/dt><dd>\u2248 1 060 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Portion :<\/b> 1 bol profond d\u2019environ 450 g. <b>Allerg\u00e8nes :<\/b> Aucun allerg\u00e8ne majeur d\u00e9clar\u00e9; v\u00e9rifier la composition du chouri\u00e7o. Valeurs approximatives calcul\u00e9es \u00e0 partir de r\u00e9f\u00e9rences standard; les marques, le parage, l\u2019absorption et le partage des portions peuvent modifier le r\u00e9sultat.<\/p>\n  <\/div>\n\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">La texture vient d\u2019un long fr\u00e9missement, pas d\u2019une \u00e9bullition qui d\u00e9truit les haricots.<\/p>\n    <p>Le trempage, la salinit\u00e9 contr\u00f4l\u00e9e en fin de cuisson et l\u2019ajout progressif des viandes et l\u00e9gumes donnent une feijoada \u00e9paisse, mais encore lisible.<\/p>\n  <\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-angola-feijoada-angolana\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Feijoada angolaise aux haricots, c\u00f4tes de porc et chouri\u00e7o dans un bouillon lentement \u00e9paissi\",\n  \"description\": \"Des haricots tremp\u00e9s mijotent avec c\u00f4tes de porc, chouri\u00e7o fum\u00e9, lard, tomate, carotte, chou, huile de palme, laurier et gindungo.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Feijoada-Angolana-3.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Feijoada-Angolana-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Feijoada-Angolana-2.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Cuisine angolaise\",\n  \"recipeCategory\": \"Plat principal\",\n  \"cookingMethod\": \"Trempage et long mijotage en marmite\",\n  \"keywords\": \"recette de feijoada angolaise, rago\u00fbt de haricots et porc, feijoada aux c\u00f4tes et chouri\u00e7o, haricots au porc fum\u00e9\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT2H50M\",\n  \"totalTime\": \"PT11H20M\",\n  \"recipeYield\": \"8 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"765 kcal\",\n    \"carbohydrateContent\": \"51 g\",\n    \"proteinContent\": \"44 g\",\n    \"fatContent\": \"43 g\",\n    \"fiberContent\": \"13 g\",\n    \"sodiumContent\": \"1 060 mg\",\n    \"servingSize\": \"1 bol profond d\u2019environ 450 g\"\n  },\n  \"recipeIngredient\": [\n    \"500 g de haricots secs blancs ou brun clair, tri\u00e9s et rinc\u00e9s\",\n    \"2 litres d\u2019eau pour le trempage\",\n    \"900 g de c\u00f4tes de porc charnues s\u00e9par\u00e9es\",\n    \"300 g de chouri\u00e7o ou lingui\u00e7a fum\u00e9, en rondelles de 1 cm\",\n    \"150 g de lard en d\u00e9s\",\n    \"25 ml d\u2019huile de palme rouge\",\n    \"300 g d\u2019oignon jaune en d\u00e9s\",\n    \"20 g d\u2019ail hach\u00e9\",\n    \"400 g de tomates m\u00fbres concass\u00e9es\",\n    \"8 g de gindungo frais finement hach\u00e9\",\n    \"4 g de paprika doux\",\n    \"3 feuilles de laurier\",\n    \"2 litres d\u2019eau de cuisson\",\n    \"300 g de carottes en morceaux de 2 cm\",\n    \"300 g de chou vert en lani\u00e8res \u00e9paisses\",\n    \"jusqu\u2019\u00e0 4 g de sel fin\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Tremper les haricots\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Hydrater\",\n          \"text\": \"Couvrir les haricots avec 2 litres d\u2019eau en laissant au moins 8 cm au-dessus, puis laisser 8 heures. 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