Google “food in Morocco,” and a recipe for tagine is bound to pop up. It’s the name given to both the country’s signature piece of clay cooking equipment and the stew bubbling inside it. A tagine's conical lid allows steam and moisture to build, tenderizing the meat and vegetables as it cooks over fire or in the oven.
Most common in Morocco , the vessel is used in other countries, too, including Binta N’Daw Young's native Senegal. N'Daw Young uses a black and white tagine at her Charleston restaurant, Bintü Atelier , to create a Moroccan stew with couscous. Though sometimes bolstered by lamb or chicken, hers is usually served vegetarian .
Watch how she makes it here: Chef Binta N’Daw Young from Charleston's Bintü Atelier demonstrates how to make Moroccan tagine with couscous. Ingredients: 1 zucchini 1/2 yellow squash 1/4 of a small pumpkin 1 medium carrot 1 small daikon or turnip 1/2 eggplant 1 cup of cooked chickpeas 1 small yellow onion 6 green olives 1 tsp garlic paste 1 tsp orange zest 1/2 cup vegetable stock Chef Binta N'Daw Young from Bintu Atelier prepares Moroccan tagine at her restaurant May 31, 2024, in Charleston. Spices: 1 tsp cinnamon powder 1 tsp thyme Story continues below 1 sprig of rosemary 1 tsp turmeric 4 bay leaves 1 tsp ground cumin 1 tsp cumin seeds 1 tsp smoked paprika (Note: In addition to the restaurant, N'Daw Young and her mother Nafissatou operate an African condiments company called Nafi’s Originals.
The above spice mix can be rep.