Nathalie is our trip specialist for the Morocco leg of Reconquista and has delighted in researching menus and doing tastings for the culinary component of the tour. Below, she shares a menu and preparation suggested by Fatima, our local guide in the beguiling blue city of Chefchaouen.
“Morocco is a most inspiring country food-wise. My foodie heart beats fast walking through Morocco’s vibrant, chaotic, and exotic souks. The smells, the colours, the fresh products—it’s overwhelming, but in the best way possible!
Eating in Morocco is not just about what you’re eating, it’s about sharing a meal, sharing the experience and sharing a good time with your friends, families or guests. The relationship to food in Morocco feels like something we can all learn from. The realness, authenticity and tradition breathes through all the dishes and the way they are so carefully prepared. It’s stimulating!
To pick my favourite recipe amongst all these exciting dishes, is a very, very hard task. But I am very happy to let you in on the family recipe that Fatima shared with me while buying some stunning pottery in her lovely shop”
Moroccan Tajine
Take your tajine (or other suitable Moroccan pottery), pan or pot and put it on a low fire. Add some roughly chopped onion and loads of garlic. Chop some carrots and toss them in. Add your chicken, fish, meat (beef or lamb), or other protein-source and top it off with any vegetables to your liking. Make sure to put the softer vegetables (like tomatoes and potatoes) on top.
TOP TIP: If you like the mixture of sweet and savoury, mix in some raisins, dates, dried apricots or prunes! Mmm, I love that!
Add some fresh cilantro, lemon and chili pepper (if you like some spice). Mix a glass ½ full of water and ½ full of olive oil and your tajine, ras-el-hanout, or any Moroccan spices you like (don’t be afraid to use a lot) and pour it in your lovely filled tajine. Put the lid on and cook it on low fire for 1-1,5 hours when you’re preparing the tajine with fish, chicken, or other protein sources, and for 3 hours when you’re preparing it with beef or lamb.
After the first 15 minutes, check if the water level has gone down more than halfway down the pot/tajine. If so: add more water.
Serve with some nice fresh bread or couscous.
Top it off with some chopped up almonds or other nuts, pomegranate, sesame seeds and/or fresh herbs.
Get creative! ENJOY!