‘Tagine’ refers to both the conical-shaped dish and the food that’s cooked in it. Traditionally, the ingredients are packed into the pot, covered tightly with the lid, then cooked over a charcoal fire. This allows steam to circulate, keeping food moist. To save time with this recipe, which is fully vegan, you can boil the sweet potatoes ahead and add towards the end of cooking.
- 2 T olive oil
- 1 onion, thickly sliced
- 2 garlic cloves, finely chopped
- 1 T Woolworths ras-el-hanout
- 1⁄2 t ground cinnamon
- 1⁄2 t ground ginger
- 1 t smoked paprika
- 1 t ground cumin
- 1⁄4 t freshly ground black pepper
- 600 g sweet potatoes, halved lenthways
- 1 x 400 g can chopped tomatoes
- 2 T honey
- 1⁄2 t saffron
- 125 g dried apricots, halved
- 110 g pitted green olives
- 40 g raw almonds
- 50 g Woolworths preserved lemons, thinly sliced (reserve 10 g for serving)
- 10 g slivered almonds, for serving
- sea salt, to taste
- freshly ground black pepper, to taste
- pearl couscous, for serving
1. Preheat the oven to 220°C. Heat a large, deep non-stick pan and add the olive oil, onion and garlic and cook for 2–3 minutes, or until the onions are translucent.
2. Add all the spices and fry gently for 3 minutes, or until fragrant.
3. Add the sweet potatoes and stir well. Add all the remaining ingredients, stir well to combine and pour into a tagine. Cover with the lid and cook for 30 minutes, or until the sweet potatoes are just tender.
4. Serve with extra preserved lemons, slivered almonds and pearl couscous.
Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana