The Magic Of Tagine Cooking: Slow-Cooked, Flavorful Stews

Tagine is a North African dish that is cooked in a clay or ceramic pot with the same name. The pot's unique shape—a wide, shallow base topped by a conical lid—creates a moist, hot environment for the food being cooked. As the food cooks, steam rises into the cone, condenses, and then trickles back down into the dish, continuously basting the ingredients and keeping them moist. This method of cooking infuses the dish with an earthy flavour and aroma, and results in a rich, flavourful sauce.

Tagine cooking uses a unique clay or ceramic vessel, also called a tagine, which has a round and shallow base topped by a conical lid

Tagines are native to North Africa and are used to cook the region's famous stews, which are full of tender cuts of meat and aromatic spices. The clay or ceramic tagine is seasoned before first use, and it's important to remember that it should not come into direct contact with the heat source. A diffuser should be used between the tagine and the heat source to avoid cracking or breaking the tagine.

Tagines are also used for serving food, and their attractive design means they can be brought straight to the table. The traditional way to eat a tagine is communally, with diners gathering around the dish and eating with their hands, using pieces of Moroccan bread to scoop up the meat, vegetables, and sauce.

The conical shape of the tagine creates a moist, hot environment for the dish being cooked

The tagine is a North African clay cooking vessel used to make the aromatic stew of the same name. The conical shape of the tagine is integral to the cooking process, creating a moist, hot environment for the dish being cooked.

The base of the tagine is wide and shallow, with a tall lid that fits snugly inside. As the food cooks, steam rises into the cone, condenses, and then drips back down the sides into the dish. This process allows the food to be cooked slowly and thoroughly, with very little additional liquid required. The conical shape promotes steam circulation, continuously basting the ingredients and keeping them moist.

The tagine's design was ingenious for nomads living in the desert, where water was scarce. The shallow base also served the dual function of a cooking and serving dish, making it space-efficient. The tagine was used as a portable oven, placed over an open fire or a bed of coals.

The conical shape of the tagine is what sets it apart from other cooking pots, creating a unique cooking environment that results in moist and flavourful dishes.

Tagine cooking is a method rather than a specific dish. It involves layering aromatics, meat, and vegetables, along with spices, oil, and water

Tagine cooking is a method that involves layering aromatics, meat, and vegetables, along with spices, oil, and water. The conical shape of the tagine pot creates a moist, hot environment for the dish being cooked. The wide and shallow base allows for a large surface area, and the tall lid fits snugly inside, trapping steam inside and allowing it to trickle back down into the pot. This unique design means that less water is required during cooking.

To begin, create a base layer of vegetables such as onions, celery, or carrots, which will prevent the meat from burning and sticking to the bottom of the pot. Next, add a generous amount of oil—this is key to developing a rich sauce. Then, place the meat, fish, or poultry in the centre of the pot, and surround it with vegetables. You can also add spices such as cinnamon, cumin, cloves, nutmeg, paprika, peppercorn, coriander, ginger, and turmeric.

Add a small amount of water or broth to the pot—just enough to create steam. Place the tagine over low to medium heat and allow it to slowly cook for a long simmer, usually around two hours. During cooking, be careful not to subject the tagine to extreme temperature changes, as this can cause it to crack. It is also important to avoid stirring the ingredients, as they should be carefully arranged for a beautiful table presentation.

Once cooked, allow the tagine to stand for 15 minutes before serving. Tagine pots are traditionally used for serving as well as cooking, and the food is typically eaten communally, with diners using pieces of bread to scoop up the meat, vegetables, and sauce.

Tagine cooking is slow, with recipes varying but typically taking around two hours to prepare

Tagine cooking is a slow process, with recipes varying but typically taking around two hours to prepare. The process is similar to cooking in a Dutch oven or a slow cooker, but with some key differences.

Firstly, a tagine requires less liquid overall. This is because of the pot's unique shape and how it cooks the food. The steam rises into the cone, condenses, and then trickles back down into the dish, keeping the ingredients moist and buttery. This means that the ingredients are essentially bathed in their own juices, creating a rich, flavourful sauce.

Secondly, tagine cooking is a method rather than a specific dish. Most tagines involve layering aromatics such as onions and garlic with meat, vegetables, spices, oil, and a bit of water. The ingredients are not usually pre-browned, as they steam and caramelize together. The spices are key and usually include ginger, cinnamon, turmeric, coriander, paprika, and saffron.

Finally, tagine cooking requires patience. The pot should be left to reach a simmer slowly, and it is best not to interrupt the cooking process by frequently lifting the lid. Poultry typically takes about two hours to cook, while beef or lamb may take up to four hours.

Tagine pots are used for cooking as well as serving food, with some designed as decorative serving dishes

Tagine cooking involves using a tagine pot, a type of earthenware pot native to North African culture. Tagine pots are used for cooking as well as serving food, with some designed as decorative serving dishes. They have a dual role, which makes them space-efficient.

The tagine pot is a two-piece set, with a round and shallow base topped by a conical lid that tapers at the top with a knob. This lid gives the pot its iconic appearance and helps with the slow-cooking process by trapping steam inside and allowing it to trickle back down into the pot. This creates moist and buttery dishes with concentrated flavours. The conical shape also promotes steam circulation, meaning very little water is required.

Tagine cooking is a method rather than a specific dish, and the pots can be used to cook a variety of foods, including rice, couscous, beans, and roasts. They can also be used for making stews, which is the most popular and well-known dish to make in a tagine.

Tagine pots can be made from different materials, including unglazed clay, glazed ceramics, and cast iron. Purists insist that traditional unglazed clay is the way to go, but it is important to do your research when buying an authentic Moroccan clay tagine as some may contain dangerous levels of lead. Cast iron tagine pots are ideal for beginners as they are durable and can withstand high temperatures.

Frequently asked questions