Best Algerian Okra Potato And Tomato Tagine Recipes

A VEGAN TAGINE OF OKRA, TOMATOES AND ONIONS

Steps:

• Make the chermoula by placing all the ingredients for it in a chopper and chop/blend to a fairly fine mix.
• Slice both onions and 4 of the tomatoes into rings.
• Chop the other tomato into small cubes, as you can see in the images.
• Line your tagine (or saucepan) with some of the onion rings to form a single layer.
• Follow this with all the tomato rings, even if you form 2-3 layers.
• Then lie the okra all around the base, coming together in the middle to form a cone shape. Don't worry too much about a perfect cone, given the different lengths of the okra, this won't be all that easy.
• Scatter the chopped tomatoes all over.
• Finish by pouring the chermoula all over the okra.
• Place the tagine (or saucepan) on the stove and heat on medium heat to bring to a simmer. Don't forget the diffuser under the tagine!
• When the content of your pot has come to a simmer, lower the heat down to low and simmer slowly until the okra are all cooked. This will take only about 15 minutes in the saucepan and 20-25 minutes in the tagine, depending on how cooked you like your okra. Remember that the vegetables will continue cooking even after you take it off the heat. So always take it off earlier, rather than later.
• While the tagine is cooking, heat the 1 tablespoon of olive oil in a small frying pan on medium heat and fry the onions for a good 15 minutes until they are a golden colour with burnt/brown bits. Turn the heat down if you have to, if they are browning too quickly. Set aside when done to serve.
• Top with the caramelised onions and scatter the chopped coriander leaves all over and serve with some fresh bread, couscous or as an accompaniment, as mentioned above.

OKRA & CHICKPEA TAGINE

Steps:

• Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
• Tie cilantro sprigs together with kitchen string.
• Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
• Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.

ALGERIAN SPICED STRIPED BASS TAGINE

Steps:

• Place 4 tablespoons olive oil in blender with cilantro, garlic, ginger, cumin, coriander, anise, cayenne pepper, 1/4 teaspoon salt and lemon juice. Process until smooth.
• Cut fish in 4 or 6 portions. Season with salt and pepper. Place, skin side down in dish, and coat with mixture. Marinate 2 hours.
• Meanwhile, heat oven to 300 degrees. Place tomato halves in tagine or in baking dish. Brush with 1 tablespoon olive oil, season with salt, and bake 1 1/2 hours, then chop coarsely.
• Heat remaining oil in skillet. Add onions and peppers, and sauté about 5 minutes. Add eggplant, and sauté 5 minutes longer. Add tomatoes and olives. Season to taste.
• Place mixture in tagine or in baking dish, or leave in skillet if it is ovenproof and has a cover. Place fish on top of vegetables, skin side down. Cover tagine, baking dish or skillet. Place in oven to bake for 20 to 30 minutes, or simmer on top of stove over low heat, about 15 minutes. Garnish with cilantro and serve.