Saturday, September 20, 2014

Marak is an African-style vegetable stew. This particular dish is prepared in a tagine. Synonymous with Morocco, a tagine is an earthenware vessel with a pointy lid used to slow cook food to tasty perfection. Many tagines are a dual example of a beautiful hand-crafted art and functional cooking pot. The traditional tagine method requires cooking over hot coals. Our recipe uses pumpkin, sweet potato and a blend of typically Moroccan spices. Cumin, paprika and saffron threads among others provide a distinctively delicious aroma and taste. While the tagine lends an element of authenticity, you can recreate the dish in a heavy-based saucepan on a stove.

Recipe by: GOLD Restaurant
Serves: 8 (side dish), 4 (vegetarian main)
Difficulty: Easy
Preparation: 10 minutes
Cooking: 30 minutes

T = tablespoon
t = teaspoon

Ingredients

¼ cup olive oil
2 cloves garlic, finely chopped
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon cumin
½ teaspoon ground turmeric
½ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
Pinch of saffron threads
½ teaspoon salt
500g sweet potato, chopped into 2 x 2 cm cubes
500g Pumpkin, chopped into 2 x 2 cm cubes
500g Turnip, sliced
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh coriander, finely chopped
1/3 cup water or vegetable stock

Method

On medium, heat the oil in a medium to large tagine or heavy-based saucepan.
Add the onion, spices and salt and fry until the onions are soft and fragrant.
Arrange the sweet potato, pumpkin and turnip on top of the onions in layers.
Sprinkle with parsley and coriander.
Pour in the water or stock and bring to the boil. Once boiling, reduce the heat to low, cover and simmer for 20 – 30 minutes, or until the vegetables are tender and the ingredients have formed a thick, hearty stew consistency.
Serve hot.

Tip: Serve with Moroccan bread (round, flattened loaves).

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