Enjoy warm Moroccan spices with sweet pumpkin (or squash) and sweet potato in this delectable tagine from the cookbook THE FOOD OF MOROCCO by Tess Mallos.
Peel and cube 600g (1lb 5 oz) of butternut or any other firm pumpkin and 500g (1lb 2oz) of orange sweet potato. Melt 60g (2¼ oz) of butter in a tagine or dutch oven and gently cook 1 large finely chopped onion until soft and translucent. Add 2 minced cloves of garlic, 1 teaspoon each of ground ginger and turmeric, 1 cinnamon quill, a pinch of cayenne pepper and 1 teaspoon of harissa or chilli paste. Fry until fragrant then add 2 cups of stock and ⅛ of a teaspoon of ground saffron. Add the pumpkin and sweet potato along with ½ a cup of raisins and 1 tablespoon of honey. Season to taste with salt and freshly ground black pepper. Cover and simmer until the vegetables are tender. Garnish with coriander (cilantro) leaves and serve as a side dish or as part of a banquet.
michelle picker cooks 