The nomadic tribes of North Africa have been traveling across deserts and mountainous terrain for centuries, setting up camp and using tagine (or tajine) pots as portable cauldrons for cooking stews over an open-fire pit. The method might have been slow, but the meal was an all-in-one feast, much like a modern-day crockpot -- for these desert peoples, it was a matter of survival.
Tagine derives its culinary name from countries such as Morocco, Tunisia and Algeria. These North African countries have a rich culture steeped in Arab, Berber, European and other African influences -- specifically the tagine pots, which are as significant to their cookery as a wok is to Asian cuisine. Continue reading