19 épices d’Afrique centrale et de l’ouest qui vont changer votre cuisine !

19 épices d’Afrique centrale et de l’ouest qui vont changer votre cuisine !

Entrées et Plats arôme, Burkina, Cameroun, Côte d’Ivoire, Cuisine Africaine, cuisine du soleil, cuisine épicée, épices africaines, Sénégal

La gastronomie est un moyen simple de découvrir la richesse, le patrimoine culturel d’un pays, d’une région, d’un continent… et par gastronomie n’entendons pas seulement la nourriture, c’est tout l’art et l’histoire qui l’entoure. La manière de manger, de partager les repas est inéluctablement un indicateur des modes de fonctionnement de la société, individualiste ou solidaire, prompt à inviter le voisin ou non…

Là où on mange traditionnellement tous ensemble sur la grande natte et à la main, la solidarité est le maître-mot. Là où chaque famille du village apporte à tour de rôle un plat copieux à l’étranger, l’hospitalité est la règle. Là où il y a une immense variété de recettes, il y a souvent une diversité d’ethnies cohabitant ensemble ou une variété de végétations, de paysages.

Au Cameroun, le melting-pot des 200 ethnies et plus se retrouve dans la variété des épices cuisinées … votre site s’est décidé à y faire un petit tour pour vous montrer ces épices, et les différentes utilisations qu’on y fait.

Nous avons volontairement rajouté des produits qui ne sont pas des épices, des substances végétales ou issues de la cueillette mais sont utilisées comme tels pour aromatiser les plats. Charité bien ordonnée le voulant, c’est aussi l’occasion de mettre en avant les différentes utilisations qu’on en fait en Afrique de l’Ouest. Cuisinons autrement!

1 – Aneth : Les feuilles d’Aneth relèvent aussi bien les marinades de poissons et de viandes blanches. Plus les feuilles sont fraîches, plus leur arôme est puissant. Avec l’Aneth, ce qui est fade prend très vite du goût. Il ne faut donc en utiliser qu’en petite proportion.

Aneth

2 – Akpi / Djansang : Djansang au Cameroun, Akpi en Côte d’Ivoire. C’est un exhausteur de goût naturel. On grille l’amande à sec dans une cocotte jusqu’à avoir une couleur brune. Elle permet d’épaissir et de parfumer les sauces. On l’utilise dans les soupes au poisson. Au Cameroun, le Djansang est aussi utilisé dans les marinades de poisson braisé. En Côte d’Ivoire, l’Akpi est un incontournable de la Sauce Claire, mais aussi un petit plus de la sauce Pistache en Pays Akan. Pour en savoir plus cliquez ici

Akpi – Djansang

3 – Citron : Le citron est un parfum naturel pour vos desserts, bouillies de mil, riz, maïs… Rajouté dans la marinade de poisson avant de faire un poisson braisé, il en relève le goût et le côté frais. Dans la Culture Mandingue, le Citron, tout comme l’Ail et le Sel a des pouvoirs mystiques, il éloigne les esprits maléfiques. Aussi, on l’utilise quand on sèche les farines de Maïs et de Mil au soleil pour éviter « le mauvais œil » … D’un point de vue scientifique, le pouvoir du citron s’explique par son acidité contribuant à la conservation de nombreux aliments. Pour conserver votre Tô de Maïs plus longtemps, rajouter pendant la cuisson du jus de deux à trois citrons. Le Tô de Maïs est appelé Couscous de Maïs au Cameroun.

4 – Crevettes séchées : Comme le nom l’indique, ici, on se sert des crevettes séchées en cuisine. Entières ou réduites en poudre, elles viennent aromatiser vos sauces et bouillons, rehausser vos plats et leur donner un goût de « fruits de mer ». A cet effet, on les rajoute généralement en milieu, voir en fin de cuisson.

5- Clou de Girofle : Une pincée de Clou de Girofle relève bien les beignets de Bananes Plantains (Klaklo) ou du Bissap/Foléré. Le clou de Girofle améliore la circulation sanguine et permet de calmer les douleurs dentaires. Avec du citron, le Clou de Girofle est également conseillé pour la perte de poids, consommez-en comme infusion. Son arôme est très prononcé, il est donc à utiliser avec parcimonie. On l’utilise dans les ovules vaginales en mélange avec du beurre de Karité (soin de la flore vaginale).

6 – Fèfè – Poivre Africain : Le Fèfè est utilisé dans les repas pour stimuler l’appétit et faciliter la digestion. On l’utilise principalement pour les maux de ventre dans les poires à lavement. On l’utilise pour les femmes enceintes pour faciliter l’accouchement dans les poires de lavement.

Fêfè – Poivre Africain

7- Feuilles de Djidja au Cameroun – Feuilles de Kablè en Côte d’Ivoire : Ces feuilles sont utilisées surtout pour le doux parfum/arôme qu’elles procurent aux sauces. Une petite poignée en milieu ou fin de cuisson suffira pour embaumer votre plat. On l’utilise en Côte d’Ivoire dans la sauce graine, la sauce Djoumgblé, la sauce Gombo, la sauce Kplé. Au Cameroun, vos convives apprécieront son parfum dans les bouillons de viandes et de poissons comme le Kondrè de Chèvre ou le Ndoumba.

Feuilles de Kablè ou de Djidja

8- Gingembre : C’est l’allié des marinades de grillades (poulet,poisson). Au Sénégal, le Gingembre est souvent utilisé comme un aphrodisiaque redoutable dans les boissons, bouillons et fritures de tout genre. Le Gingembre est un puissant remède contre la Toux, les maux de dos, de gorges et de reins. Consommez-en régulièrement, vous nous en direz des nouvelles.

9 – Kanifi : Kanifi en Malinké – En Côte d’Ivoire – Alligator pepper au Nigeria – On rajoute une petite poignée dans les soupes et la bouillie de Maïs ou de Mil fermenté appelée «Coco Baka». Le Kanifi relève bien aussi les plats à base de légumes et le gibier (viande de brousse). On l’utilise également dans les soupes de la femme enceinte pour faciliter l’accouchement (le travail). En Français, on l’apelle Poivre de selim , Baie de Selim ou Poivre de Guinée.

Kanifi – Baie de sélim – Poivre de Selim

10- Mbongô (Aframomum citratum) Tchobi : Il donne son nom à un célèbre plat Camerounais. C’est un mélange de graines, d’écorces et d’huiles végétales. On fait brûler les graines de maniguette et les écorces lentement jusqu’à obtenir une couleur noirâtre qui servira de base à la préparation du plat. La réalisation du Mbongo est complexe et le mélange qui en ressort est très parfumé. Au Cameroun, l’histoire raconte que la femme qui maîtrise sa préparation est assurée de la fidélité de son époux.

11 – Pèbè – Anango Tiga – Maraba Tiga : Pébè au Cameroun, Anango Tiga, Maraba Tiga ou Efouan en Côte d’Ivoire, on l’appelle aussi fausse noix de muscade. C’est un vrai exhausteur de goût qui accompagne les marinades poisson Braisé au Cameroun… sa saveur est un peu piquante et acidulée. A utiliser donc avec parcimonie aussi bien pour vos patisseries pour sa similitude avec la noix de muscade mais aussi pour vos sauces.

Pèbè – Anango Tiga

12 – Poivre de Penja : C’est une variété de poivre blanc issu du Cameroun. Il doit sa particularité à un arôme prononcé et authentique lié à la richesse des terres de Penja, une region volcanique du pays.

Poivre de Penja

13 – Poisson fumé : Vous l’aurez reconnu par son nom. Pendant longtemps, la conservation des produits (viandes et légumes frais) en milieu rural se réalisait au charbon de bois et/ou au soleil. Au-delà de la conservation, le goût en ressort pronconé et différent. A chaque plat, son poisson fumé ! Dans la sauce graine, le Broché, dans la sauce claire ou foufou, le capitaine fumé. Pour un plat d’Attiéké Poisson Fumé, rien ne vaut un Maquereau fumé ou Akongwlan ! Pour parfumer votre sauce en fin de cuisson, rajouter un peu de poudre de poisson fumé ou de crevettes séchées.

14 – Poivre long : En Côte d’Ivoire, on l’utilise souvent pour soigner les maux gastriques dans les poires de lavement.

15- Piment sec : On l’utilise pour parfumer et épicer les sauces. Il peut s’utiliser aussi dans les marinades.

Piment sec

16 – Rondelles : Le nom de l’épice est dû à sa forme arrondie. Quant à son arôme, elle se rapproche de l’ail. Au Cameroun, il parfume les plats comme le Nkui, la sauce Jaune mais accompagne aussi bien le poulet que la viande Porc. En Afrique de l’Ouest, il est utilisé dans les poires à lavement pour soigner les maux d’estomac.

17 – Soumbara / Nététou : le Soumbala est une épice naturelle incontournable des plats Mandingues (Tô, sauce arachide, sauce feuilles…). Il est préparé à partir des fruits du Néré, un arbre Sahélien. C’est aussi un exhausteur de goût naturel. Il a une très forte odeur qu’on adore ou on déteste. Je pense surtout que tout est question de savoir-faire. On vous en dit plus par ici .

18 – Tamarin : Au Sénégal, on rajoute quelque fois le jus de tamarin dans le bouillon de légumes du Tchep afin de rajouter un peu d’acidité et de goût avant de mettre le riz. Au Burkina, le jus de Tamarin est utilisé dans le Tô de Mil en lieu et place de l’eau. Il sert de laxatif naturel et donne une arôme doux aux plats.

19 – 4 côtés – Essèssè : nom scientifique « Tetrapleura tetraptera ». On l’y utilise pour relever le goût de la viande de Porc sous toutes les formes (braisé, en sauce). Ses vertus pour l’hygiène féminine sont nombreuses. Aussi, on l’utilise dans les poires à lavement afin de lutter contre différentes affections telles que les kystes, fibromes, inflammations, dysménorrhées…

20 – (Bonus) Remèdes de femmes enceintes et de nourrices :

Vous l’aurez compris les mêmes épices se retrouvent d’une région à l’autre. Quelques fois dans la nourriture, quelque fois dans la médecine traditionnelle. A titre d’illustration, au Burkina, on utilise le Pébè ou Anango Tiga dans la sauce de la femme enceinte, ou on y ajoute du Soumbala en petites quantités juste un peu pour parfumer la sauce afin de « purifier ses entrailles ». A la jeune nourrice, on cuisine souvent des triples avec une petite cuillère à soupe de Soumbara et de poivre long. Ce bouillon épicé et chaud a pour but de la fortifier et de laver toutes impuretés, caillot de … et autres…

En Côte d’Ivoire, chez les Sénoufos notamment, on mélange le Poivre Long et les graines du Mbongo qu’on rajoute dans la sauce Arachide pour la jeune nourrice. On écrase le poivre long et on y rajoute du miel pur, c’est sa boisson quotidienne. En cas de fausse couches, on effectue un bouillon corsé de Poivre noir, de piments, de Poivre long et de tripes ou queues de boeufs fumées. Le mélange est tellement corsé qu’une seule louche provoque des aller-retour au petit coin, ceci toujours afin de « nettoyer le ventre » par l’alimentation.

En espérant que vous avez appris de nouvelles choses, n’hésitez pas à partager en commentaires les utilisations que vous faites de ces différentes épices mais aussi d’autres épices que nous n’avons pas citer ici😊

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