The FulNabeb and Tagine Sauce are peculiar to the Northern part of Africa. As a whole, North Africa is a combination of the native Berber and the Egyptians. This region of Africa has a strong influence of the Arab and subsequently the European. These factors altogether have a tangible effect on their foods.
In this recipe, we bring to you two different dishes from the North African Countries. The first recipe is about a classic Egyptian stew. This stew is made from broad (fava) beans.
The FulNabeb and Tagine Sauce Recipe
- ¼ tablespoon of cayenne pepper
- 1 ½ tablespoon of paprika
- 1 large chopped carrot
- A tablespoon ground cumin seeds
- 180g of chopped onions
- 2 bay leaves
- 2 mashed garlic cloves
- 200g chopped fresh tomatoes
- 3 tablespoon of fresh lemon juice
- 400g cooked or canned broad (fava) beans
- 40g chopped fresh parsley
- 60ml olive oil
- 850ml vegetable stock
- fresh mint leaves to garnish
- salt and freshly ground black pepper, to taste
Use a large pot to fry the onions using olive oil until the onions become soft and translucent. Next, add your paprika, cumin, bay leaves, cayenne pepper, and carrots. Cook this mixture on a medium heat for about 5 minutes. Next, add your chopped tomatoes and your vegetable stock. Allow the mixture to boil and bring to a simmer. Cook until the carrots become tender. At this point, add your broad beans, lemon juice, and parsley. Cook through and add some salt and black pepper to season it. Garnish your stew with mint leaves and serve with pita bread. Your FulNabeb and Tagine Sauce is ready.
Lamb Tagine with Harissa Sauce
The next recipe on our list from North Africa is the classic Libyan Tagine of lamb.
- 1 boned shoulder of lamb, cubed
- 1 finely chopped onion
- 500g chopped carrots
- 4 tablespoon of olive oil
- ½ tablespoon of powdered ginger
- 3cm length of grated ginger
- zest and juice of 1 lemon
- 1 tablespoon of coriander leaves
- 12 black olives
- tablespoon Harissa
- salt and black pepper to taste
Pour your oil to the base of the tagine, heat and gently fry the lamb until it becomes brownish. Add onions and fry until it becomes translucent. At this point, add your cinnamon, grated lemon zest, ginger, and lemon juice. Add enough water to overshadow the contents in the tagline. Add your seasoning salt and black pepper.
Leave the mixture to boil, cover, and cook for about 1 hour. Then, add carrots, harissa, and coriander. Allow it to cook for about 45 minutes and then add the olives. Your sauce is ready! Serve and enjoy with rice or couscous.
Above are 2 recipes from the local cuisines attributed to North Africa. Cook, eat, and enjoy your FulNabeb and Tagine Sauce!