Take about half a teaspoon of ras-el-hanout, and mix with the same amount of roughly ground black pepper. Keep handy in a “pinch pot”. An interesting variation on having pepper on the table…
Just a little thought…
Take about half a teaspoon of ras-el-hanout, and mix with the same amount of roughly ground black pepper. Keep handy in a “pinch pot”. An interesting variation on having pepper on the table…
Just a little thought…
This was made as a companion to Fragrant Moroccan Vegetables, for The Bandit and Octavia’s Daughter. The two tagines nestled together snugly in the oven while the loinfruits made occasionally disturbing thumps in the lounge room.
What you would need:
For the doing:
And bake in a stinking hot oven for 45 minutes or so. As always, this will cook in that time if the tagine and the oven are preheated while you’re preparing everything.
Black beans and sweet potato seem to like each other. The orange of the potato seems brightened against the black backdrop of the beans, while their flavours and consistencies are complementary. This is a very simple dish to make – say 15 minutes preparation time, and then between 45 and 60 minutes to bake. Put the oven on to preheat while you prepare everything else, and it will speed cooking time significantly if you place the empty tagine in the oven as it preheats. While the tagine heats up The VegHead meanwhile lumps all the ingredients into a bowl, which I then just empty into the tagine when ready.