African Cuisine: Tajine
Destiny Joseph@josephdestiny597391
11 days ago
Just like the popularity Jollof rice enjoys in the Western part of Africa, particularly in Nigeria, Ghana and Gambia, so does Tajine takes after as a staple widely consumed in the Northern part of Africa, particularly in Tunisia, Algeria and Morocco.
Interestingly, tajine is a cone-shaped earthenware pot traditionally used to cook stews in Northern Africa. The most popular stew is made from diced chicken, lamb, beef, or fish stew can be used in place of chicken. However the stew made from Chicken has a unique taste and is common to Morocco and shares ita cultural heritage.
Recipe/Ingredients of Chicken Tajine
1. Pieces or leg quarters of chicken parts are used.
2. Marinade the chicken by adding garlic, cumin, ginger, pepper, coriander, bay leaves, and smoked paprika to give a more vivid taste and flavour.
3. The presence of Green Olives add saltiness and zing. Olives with pits have better flavor, but unpitted ones are easier to eat.
4. Heat slowly or adjust the heat to suit your taste.
5. Chickpeas, Apricots or raisins do add subtle sweetness.
6. Steam the mixture with minimal addition of Chicken Broth just enough to steam the chicken tagine without turning it into a stew.
7. Lemons preseved in brine are sliced or crushed and added to give the stew some amazing flavor and tartness.
Significance: Tajine is believe to be a nomadic meal and often served when visitors come around with white rice. It perfectly fits welcoming friends and family, perhaps foes too.
Source: immaculate bites
#neighbors
📍Morocco, Morocco
📍Algeria, Algeria
📍Tunisia, Tunisia
