A Taste Of North Africa's Soul

If you’ve ever wandered through the aromatic lanes of a Moroccan market or even just peeked into a North African cookbook, chances are you’ve come across the Tagine—a rich, slow-cooked stew named after the iconic clay pot it’s cooked in. But Tagine is more than just a meal. It’s a story of history, hospitality, and hearty flavours that have stood the test of time.

A Little History on Tagine

The Tagine (pronounced ta-jeen) originates from North Africa, particularly Morocco, and dates back as far as the 9th century. Its name refers to both the dish and the distinctive conical clay pot used to cook it. The shape of the tagine pot is no accident—it helps circulate steam and retain moisture, which allows meat and vegetables to become tender and infused with spices without needing much water. Perfect for arid climates where resources were scarce.

Historically, Tagines were slow-cooked over charcoal braziers, making them ideal for nomadic people. The cooking technique made use of what was available: preserved lemons, dried fruits, olives, nuts, and warming spices like cumin, cinnamon, and ginger. Today, Tagine remains a centrepiece of Moroccan hospitality, shared with guests over crusty bread or fluffy couscous.

Make It Yourself

Two recipes for you to try (Lamb and Vegetarian)

🍖 Classic Lamb Tagine with Apricots (Serves 4)

A traditional sweet and savoury Moroccan dish.

Ingredients:

• 2 tbsp olive oil

• 600g lamb shoulder, cut into chunks

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• ½ tsp turmeric

• ½ tsp black pepper

• 300ml beef or lamb stock

• 100g dried apricots, halved

• 1 tbsp honey

• 1 tbsp sesame seeds (optional)

• Fresh coriander to garnish

Method:

1. Brown the lamb in olive oil. Set aside.

2. In the same pan, sauté onion and garlic until soft.

3. Stir in spices, then return the lamb to the pot.

4. Pour in stock, bring to a simmer, and cover. Cook on low heat for 1.5 to 2 hours.

5. Add Apricots and honey; simmer uncovered for 15 minutes more.

6. Garnish with sesame seeds and herbs. Serve with fluffy couscous.

🍲 Chickpea & Apricot Tagine (Serves 4)

A fragrant, satisfying meat-free option.

Ingredients:

• 2 tbsp olive oil

• 1 onion, sliced

• 2 garlic cloves, minced

• 1 tsp cumin

• 1 tsp cinnamon

• 1 tsp ground ginger

• ½ tsp paprika

• 400g tin chickpeas, drained

• 200g chopped tomatoes

• 100g dried apricots, halved

• 500ml vegetable stock

• Salt and pepper

• Fresh coriander or parsley to garnish

• Optional: toasted almonds for crunch

Method:

1. Sauté onions in olive oil until soft.

2. Add garlic and spices; cook for 1 minute.

3. Stir in chickpeas, tomatoes, apricots, and stock.

4. Simmer on low heat, covered, for 30–40 mins.

5. Garnish and serve with couscous or flatbread.

Whether plant-based or packed with tender lamb, Tagine brings the warmth of Moroccan kitchens to your table. Slow down, savour the spice, and enjoy a dish rooted in tradition.

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