I know you think I'm obsessing over the Tagine (see below and below) but it could be worse (I could be fixated on ABBA memorabilia.) But yesterday, I was
ignoring a deadline doing some vital research and came across a factoid that I am compelled to share. The conical shape of the dish, which allows water to condense and fall back on the meat during cooking, is directly related to the geography of North Africa, from where the Tagine originates. Water was often scarce in the region, which meant there wasn't much available for cooking. Using steam makes maximum use of a precious commodity.Now that's fascinating, is it not? Tomorrow, an ode to preserved lemons, a common ingredient in North African cuisine. Can you stand the wait?