Morocco is on the crossroads of many civilizations. Its cuisine is a testament to this with its Arab, Berber, Moorish, Jewish and Iberian influences among others. The most widely acknowledged dish from Morocco is probably couscous which, it is believed, is of Berber origin. It can be served with almost anything and is especially popular with vegans. The Moroccan Tofu dish that follows has been adapted from an ancient Jewish family recipe and is used as a main course.
2 cups water
½ pack tofu cut into thin strips
1 cup large raw beans or chick peas (soaked overnight)
1 sliced garlic clove
2 tomatoes, cut into quarters
2 carrots, cut into large slices
2 peppers, cut into large chunks
1 sliced red chilli pepper (if required)
1 Tbsp chopped coriander leaves (on the tofu)
½ cup olive oil
1 Tbsp salt
2 Tbsps of sweet red paprika
- Add all the ingredients and water to a large covered pan and bring to boil.
- Pour over the olive oil, salt and paprika.
- Garnish with a thin layer of tomato puree.
- Simmer slowly over a low heat, the longer the better.
- Serve with couscous.
Many of the ingredients, spices and quantities depend on the preference of the cook, but those above have proven to be very popular. The size of the tofu pieces also depends on whether you like it to be chewy or not, but if you dice it into pieces of 1 cm on all sides it is bound to be successful.
Serves 2 people
Recipe supplied by Louis Marcus Finn, Pretoria, South Africa
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