Tagine – North African Cooking Pot

A tagine is traditionally from north Africa, an earthenware pot used daily in any Moroccan home. It is the name of the dish and the pot it is cooked in.

It has been found in history to go as far back as the 9th century since we have been using them. Although originally a Berber dish, the tagine has evolved with history as waves of Arab and French colonialists have left their influences.
Classic tagines include combinations of lamb with dried prunes or apricots; chicken with preserved lemon and green olives; duck with dates and honey; and fish cooked with tomatoes, lime, and cilantro.

Traditionally cooked very slowly over hot coals, but just as good on a modern gas hob.
A mothers dream, all the food is prepared cooked and eaten from just one dish…👍😊 so no piles of pots and pans to wash up after.

Look around for my Tagine recipes which can be found In the Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

search previous next tag category expand menu location phone mail time cart zoom edit close