A traditional tagine is a North African dish named after the earthenware pot in which it is cooked. It’s a slow-cooked stew that typically includes a combination of meat, vegetables, dried fruits, and a mix of aromatic spices. I first ate this in Paris when I was a student. The accompanying sauce was the spiciest I had eaten at that point in my life.Since then, I have been to North Africa, with trips to Egypt, Somaliland, Tunisia and Morocco. It was in Morocco where I had my best tagines, which is why this recipe has a Morrocan flavour. We […]
