{"id":3690,"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\/kizaca-angolaise\/"},"modified":"2026-07-22T22:18:14","modified_gmt":"2026-07-22T22:18:14","slug":"kizaca-angolaise","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-angolais\/kizaca-angolaise\/","title":{"rendered":"Kizaca angolaise"},"content":{"rendered":"\n<style>\n\n#recipe-fr-angola-kizaca-saka-saka{--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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#recipe-fr-angola-kizaca-saka-saka .gj-hero,#recipe-fr-angola-kizaca-saka-saka .gj-cap,#recipe-fr-angola-kizaca-saka-saka .gj-eyebrow i{display:none} #recipe-fr-angola-kizaca-saka-saka .gj-h1{font-size:22pt} #recipe-fr-angola-kizaca-saka-saka .gj-h1 .gj-serif,#recipe-fr-angola-kizaca-saka-saka .gj-sec .gj-serif,#recipe-fr-angola-kizaca-saka-saka .gj-steps>li::before,#recipe-fr-angola-kizaca-saka-saka .gj-intro p:first-of-type::first-letter,#recipe-fr-angola-kizaca-saka-saka .gj-stage,#recipe-fr-angola-kizaca-saka-saka .gj-cue{color:#000} #recipe-fr-angola-kizaca-saka-saka .gj-rail,#recipe-fr-angola-kizaca-saka-saka .gj-close{background:#fff;color:#000;border:1px solid #999} #recipe-fr-angola-kizaca-saka-saka .gj-rail-t,#recipe-fr-angola-kizaca-saka-saka .gj-rail-stop b,#recipe-fr-angola-kizaca-saka-saka .gj-close .gj-serif{color:#000} #recipe-fr-angola-kizaca-saka-saka .gj-rail-stop span,#recipe-fr-angola-kizaca-saka-saka .gj-rail-sum,#recipe-fr-angola-kizaca-saka-saka .gj-close p{color:#222} #recipe-fr-angola-kizaca-saka-saka .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000} #recipe-fr-angola-kizaca-saka-saka .gj-ing-group,#recipe-fr-angola-kizaca-saka-saka .gj-steps>li,#recipe-fr-angola-kizaca-saka-saka .gj-rail,#recipe-fr-angola-kizaca-saka-saka .gj-close,#recipe-fr-angola-kizaca-saka-saka .gj-nutri-row,#recipe-fr-angola-kizaca-saka-saka .gj-fact{break-inside:avoid} #recipe-fr-angola-kizaca-saka-saka .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-kizaca-saka-saka\" 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>Kizaca<\/b> aux feuilles de manioc et cacahu\u00e8tes <span class=\"gj-serif\">mijot\u00e9e \u00e0 l\u2019huile de palme rouge<\/span><\/h2>\n  <p class=\"gj-sub\">Des feuilles de manioc pil\u00e9es et pr\u00e9par\u00e9es sont longuement bouillies, puis mijot\u00e9es avec cacahu\u00e8tes, tomate, oignon, ail, gindungo et huile de palme.<\/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>Longue \u00e9bullition et mijotage \u00e9paissi aux cacahu\u00e8tes<\/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\">6 portions<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-l\">Pr\u00e9paration<\/span><span class=\"gj-fact-v\">25 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-l\">Cuisson<\/span><span class=\"gj-fact-v\">1 h 45 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-l\">Total<\/span><span class=\"gj-fact-v\">2 h 10 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-l\">Calories<\/span><span class=\"gj-fact-v\">\u2248 575 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\/Kizaca-Saka-Saka-1.webp\" alt=\"Bol noir de rago\u00fbt vert fonc\u00e9 de feuilles de manioc avec un d\u00f4me de funje blanc sur une table rustique\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">Le plan large montre la texture compacte et cuill\u00e9rable de la kizaca, servie avec un funje blanc.<\/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>Kizaca, \u00e9galement \u00e9crite quizaca et rapproch\u00e9e de certaines pr\u00e9parations appel\u00e9es saka saka, d\u00e9signe ici une version angolaise sans viande, enrichie de cacahu\u00e8tes. Les feuilles de manioc finement pil\u00e9es sont longuement bouillies, puis associ\u00e9es \u00e0 une base d\u2019huile de palme rouge, d\u2019oignon, de tomate, d\u2019ail et de gindungo. Les cacahu\u00e8tes grill\u00e9es et moulues donnent le corps final. Le plat devient vert olive fonc\u00e9, dense et cuill\u00e9rable. Il se sert avec du funje de bomb\u00f3 ou du riz et apporte une saveur v\u00e9g\u00e9tale profonde, \u00e9quilibr\u00e9e par la rondeur de l\u2019arachide.<\/p><p class=\"gj-pull\">La premi\u00e8re heure de forte \u00e9bullition n\u2019est pas raccourcie; elle fait partie de la pr\u00e9paration s\u00fbre des feuilles.<\/p><p>La s\u00e9curit\u00e9 des feuilles de manioc n\u2019est pas une note secondaire. Cette recette emploie exclusivement un produit commercial pr\u00e9par\u00e9, pil\u00e9 et vendu pour la cuisson, jamais des feuilles sauvages non identifi\u00e9es. Un kilogramme de feuilles d\u00e9congel\u00e9es bout \u00e0 d\u00e9couvert pendant soixante minutes avec neuf cents millilitres d\u2019eau. Ce temps ne doit pas \u00eatre raccourci et les feuilles ne sont pas go\u00fbt\u00e9es pr\u00e9cocement. \u00c0 la fin, elles sont tr\u00e8s souples, vert olive sombre et ont perdu leur odeur v\u00e9g\u00e9tale crue et agressive.<\/p><p>Pendant cette premi\u00e8re cuisson, l\u2019huile de palme rouge chauffe dans une seconde casserole. L\u2019oignon cuit huit minutes, l\u2019ail et le gindungo une minute, puis les tomates se r\u00e9duisent dix minutes jusqu\u2019\u00e0 laisser r\u00e9appara\u00eetre l\u2019huile sur le bord. Cette base est concentr\u00e9e avant de rejoindre les feuilles. Elle apporte une acidit\u00e9 douce et un relief piment\u00e9. Le piment peut \u00eatre choisi plus ou moins fort, mais le profil doit rester pr\u00e9sent derri\u00e8re l\u2019arachide.<\/p><p>Les cacahu\u00e8tes grill\u00e9es non sal\u00e9es sont moulues tr\u00e8s finement et fouett\u00e9es avec trois cents millilitres d\u2019eau. Une suspension lisse limite les amas secs et r\u00e9partit l\u2019\u00e9paississement. Elle rejoint les feuilles en m\u00eame temps que la base tomate-huile. Le m\u00e9lange mijote encore trente-cinq \u00e0 quarante minutes \u00e0 feu doux, sans couvercle, avec un passage fr\u00e9quent de la cuill\u00e8re au fond. Les solides d\u2019arachide accrochent facilement; une marmite lourde r\u00e9duit ce risque.<\/p><p>Le sel est ajout\u00e9 pendant les dix derni\u00e8res minutes, lorsque la r\u00e9duction est connue. Une kizaca pr\u00eate est tr\u00e8s tendre, homog\u00e8ne, sombre et exempte d\u2019amertume v\u00e9g\u00e9tale crue. Elle tient en tas sur l\u2019assiette tout en restant souple sous la cuill\u00e8re. Les six portions apportent une forte densit\u00e9 nutritive li\u00e9e aux cacahu\u00e8tes et aux feuilles. Les restes se gardent trois \u00e0 quatre jours et se r\u00e9chauffent lentement \u00e0 74 \u00b0C avec un peu d\u2019eau.<\/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>Feuilles pr\u00e9par\u00e9es et eau commencent une forte \u00e9bullition.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:35<\/b><span>Oignon, gindungo et tomate r\u00e9duisent dans l\u2019huile.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:05<\/b><span>Suspension de cacahu\u00e8tes ajout\u00e9e aux feuilles.<\/span><\/div><div class=\"gj-rail-stop\"><b>2:10<\/b><span>Rago\u00fbt sombre, \u00e9pais et enti\u00e8rement cuit.<\/span><\/div><\/div>\n    <p class=\"gj-rail-sum\"><b>La recette en bref.<\/b> Des feuilles de manioc commercialement pr\u00e9par\u00e9es bouillent \u00e0 d\u00e9couvert pendant 60 minutes. Dans une seconde casserole, huile de palme, oignon, ail, gindungo et tomate forment une base r\u00e9duite. Les cacahu\u00e8tes grill\u00e9es finement moulues sont fouett\u00e9es avec de l\u2019eau. La base et la suspension d\u2019arachide rejoignent les feuilles, puis l\u2019ensemble mijote 35 \u00e0 40 minutes \u00e0 feu doux en \u00e9tant remu\u00e9 au fond. Le sel arrive durant les dix derni\u00e8res minutes. La kizaca est pr\u00eate lorsqu\u2019elle est vert olive fonc\u00e9, tr\u00e8s tendre, \u00e9paisse, homog\u00e8ne et sans go\u00fbt v\u00e9g\u00e9tal cru.<\/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 feuilles<\/h4><ul><li><b>1 000 g de feuilles de manioc pil\u00e9es surgel\u00e9es, commercialement pr\u00e9par\u00e9es et d\u00e9congel\u00e9es<\/b> \u2014 <em>Ne pas employer de feuilles sauvages non identifi\u00e9es.<\/em><\/li><li><b>900 ml d\u2019eau pour la premi\u00e8re \u00e9bullition<\/b><\/li><\/ul><\/div><\/div>\n      <div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h4>Pour la base aux cacahu\u00e8tes<\/h4><ul><li><b>300 g de cacahu\u00e8tes grill\u00e9es non sal\u00e9es, moulues tr\u00e8s finement<\/b><\/li><li><b>300 ml d\u2019eau pour la suspension de cacahu\u00e8tes<\/b><\/li><li><b>80 ml d\u2019huile de palme rouge<\/b><\/li><li><b>300 g d\u2019oignon jaune finement hach\u00e9<\/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>10 g de gindungo frais ou d\u2019un autre piment rouge fort, hach\u00e9<\/b><\/li><li><b>10 g de sel fin<\/b> \u2014 <em>Ajouter pr\u00e8s de la fin.<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Allerg\u00e8nes et s\u00e9curit\u00e9.<\/b> Cacahu\u00e8tes.<\/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\">Bouillir les feuilles<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Cuire longuement<\/p><p class=\"gj-step-x\">Mettre les feuilles pr\u00e9par\u00e9es et 900 ml d\u2019eau dans une marmite lourde. Porter \u00e0 forte \u00e9bullition, puis cuire 60 minutes sans couvercle en remuant toutes les 10 minutes. <span class=\"gj-cue\">Rep\u00e8re : Les feuilles sont tr\u00e8s souples, vert olive sombre et ne sentent plus fortement le v\u00e9g\u00e9tal cru.<\/span><span class=\"gj-safe\"><b>S\u00e9curit\u00e9 :<\/b> Ne pas go\u00fbter t\u00f4t ni raccourcir la p\u00e9riode d\u2019\u00e9bullition.<\/span><\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Pr\u00e9parer la base<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Cuire oignon et piment<\/p><p class=\"gj-step-x\">Chauffer l\u2019huile de palme. Cuire l\u2019oignon 8 minutes, puis l\u2019ail et le gindungo 1 minute. <span class=\"gj-cue\">Rep\u00e8re : L\u2019oignon est souple et l\u2019ail a perdu son caract\u00e8re cru.<\/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 10 minutes. <span class=\"gj-cue\">Rep\u00e8re : L\u2019huile appara\u00eet autour d\u2019une base \u00e9paisse et pulpeuse.<\/span><\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Pr\u00e9parer l\u2019arachide<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Fouetter la suspension<\/p><p class=\"gj-step-x\">M\u00e9langer les cacahu\u00e8tes moulues avec 300 ml d\u2019eau jusqu\u2019\u00e0 disparition des amas secs. <span class=\"gj-cue\">Rep\u00e8re : La suspension est lisse et coulante.<\/span><span class=\"gj-safe\"><b>S\u00e9curit\u00e9 :<\/b> S\u00e9parer les ustensiles en pr\u00e9sence d\u2019une allergie aux cacahu\u00e8tes.<\/span><\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Combiner et finir<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">R\u00e9unir les pr\u00e9parations<\/p><p class=\"gj-step-x\">Incorporer la base tomate-huile et la suspension d\u2019arachide aux feuilles cuites. <span class=\"gj-cue\">Rep\u00e8re : La couleur est homog\u00e8ne, sans traces p\u00e2les de cacahu\u00e8te.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Mijoter et saler<\/p><p class=\"gj-step-x\">Cuire 35 \u00e0 40 minutes sans couvercle \u00e0 feu doux en raclant souvent le fond. Ajouter le sel durant les 10 derni\u00e8res minutes. <span class=\"gj-cue\">Rep\u00e8re : Le rago\u00fbt est \u00e9pais, vert olive fonc\u00e9, tr\u00e8s tendre et sans amertume crue.<\/span><span class=\"gj-safe\"><b>S\u00e9curit\u00e9 :<\/b> La longue cuisson compl\u00e8te fait partie de la pr\u00e9paration s\u00fbre des feuilles.<\/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 chaud avec du funje de bomb\u00f3 ou du riz nature.<\/li><li>La portion doit garder sa forme sur l\u2019assiette tout en restant facile \u00e0 prendre \u00e0 la cuill\u00e8re.<\/li><\/ul><h4>Conservation et r\u00e9chauffage<\/h4><ul><li>Refroidir sous 2 heures et conserver 3 \u00e0 4 jours au r\u00e9frig\u00e9rateur.<\/li><li>R\u00e9chauffer lentement \u00e0 74 \u00b0C avec un peu d\u2019eau en remuant souvent.<\/li><\/ul><h4>Variantes et substitutions<\/h4><ul><li>Pour une note d\u2019arachide plus l\u00e9g\u00e8re, employer 220 g de cacahu\u00e8tes et 80 g d\u2019oignon suppl\u00e9mentaire.<\/li><li>Une version au poisson ou \u00e0 la viande demande une cuisson test\u00e9e s\u00e9par\u00e9ment.<\/li><li>Choisir un piment plus doux sans supprimer l\u2019ail ni la tomate.<\/li><li>Servir avec du riz lorsque le funje n\u2019est pas disponible.<\/li><\/ul><h4>Conseils de cuisine<\/h4><ul><li>Une mouture tr\u00e8s fine \u00e9paissit plus r\u00e9guli\u00e8rement.<\/li><li>Une marmite lourde limite l\u2019accrochage pendant le dernier mijotage.<\/li><li>Saler tard permet de juger la r\u00e9duction.<\/li><\/ul><h4>Mat\u00e9riel<\/h4><ul><li>Marmite lourde de 5 litres \u2014 elle r\u00e9partit la chaleur sous un m\u00e9lange dense.<\/li><li>Longue cuill\u00e8re robuste \u2014 elle atteint le fond en s\u00e9curit\u00e9.<\/li><li>Fouet \u2014 il \u00e9limine les amas de cacahu\u00e8te avant l\u2019ajout.<\/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 575 kcal<\/dd><\/div>\n      <div><dt>Glucides<\/dt><dd>\u2248 41 g<\/dd><\/div>\n      <div><dt>Prot\u00e9ines<\/dt><dd>\u2248 23 g<\/dd><\/div>\n      <div><dt>Lipides<\/dt><dd>\u2248 39 g<\/dd><\/div>\n      <div><dt>Fibres<\/dt><dd>\u2248 14 g<\/dd><\/div>\n      <div><dt>Sodium<\/dt><dd>\u2248 700 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Portion :<\/b> environ 350 g de rago\u00fbt. <b>Allerg\u00e8nes :<\/b> Cacahu\u00e8tes. 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 kizaca demande une cuisson compl\u00e8te des feuilles et une chaleur douce une fois les cacahu\u00e8tes ajout\u00e9es.<\/p>\n    <p>Le contraste entre feuilles profondes, huile de palme fruit\u00e9e et arachide grill\u00e9e donne un rago\u00fbt dense qui accompagne naturellement le funje.<\/p>\n  <\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-angola-kizaca-saka-saka\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Kizaca aux feuilles de manioc et cacahu\u00e8tes mijot\u00e9e \u00e0 l\u2019huile de palme rouge\",\n  \"description\": \"Des feuilles de manioc pil\u00e9es et pr\u00e9par\u00e9es sont longuement bouillies, puis mijot\u00e9es avec cacahu\u00e8tes, tomate, oignon, ail, gindungo et huile de palme.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Kizaca-Saka-Saka-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Kizaca-Saka-Saka-3.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Kizaca-Saka-Saka-1.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\": \"Longue \u00e9bullition et mijotage \u00e9paissi aux cacahu\u00e8tes\",\n  \"keywords\": \"recette de Kizaca, saka saka aux cacahu\u00e8tes, feuilles de manioc angolaises, rago\u00fbt de feuilles de manioc\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT1H45M\",\n  \"totalTime\": \"PT2H10M\",\n  \"recipeYield\": \"6 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"575 kcal\",\n    \"carbohydrateContent\": \"41 g\",\n    \"proteinContent\": \"23 g\",\n    \"fatContent\": \"39 g\",\n    \"fiberContent\": \"14 g\",\n    \"sodiumContent\": \"700 mg\",\n    \"servingSize\": \"environ 350 g de rago\u00fbt\"\n  },\n  \"recipeIngredient\": [\n    \"1 000 g de feuilles de manioc pil\u00e9es surgel\u00e9es, commercialement pr\u00e9par\u00e9es et d\u00e9congel\u00e9es\",\n    \"900 ml d\u2019eau pour la premi\u00e8re \u00e9bullition\",\n    \"300 g de cacahu\u00e8tes grill\u00e9es non sal\u00e9es, moulues tr\u00e8s finement\",\n    \"300 ml d\u2019eau pour la suspension de cacahu\u00e8tes\",\n    \"80 ml d\u2019huile de palme rouge\",\n    \"300 g d\u2019oignon jaune finement hach\u00e9\",\n    \"20 g d\u2019ail hach\u00e9\",\n    \"400 g de tomates m\u00fbres concass\u00e9es\",\n    \"10 g de gindungo frais ou d\u2019un autre piment rouge fort, hach\u00e9\",\n    \"10 g de sel fin\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Bouillir les feuilles\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Cuire longuement\",\n          \"text\": \"Mettre les feuilles pr\u00e9par\u00e9es et 900 ml d\u2019eau dans une marmite lourde. 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