Tagine
A slow-cooked North African stew named after the conical clay pot in which it is cooked. Combines meat (typically lamb or chicken) with vegetables, fruits, and warming spices.
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Journey
Key beats in the story of Tagine — places, approximate dates, and how confident we are in each claim.
Earthenware conical-lid stewpots and slow braises are long associated with Amazigh (Berber) cooking.
Wikipedia. (2024). Tajine. https://en.wikipedia.org/wiki/Tajine
Arab and trans-Saharan trade deepen spice, dried-fruit, and sweet–savoury profiles in Maghrebi tagines.
Moroccan tagine — lamb with prunes, chicken with preserved lemon — becomes the internationally known form.
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Part of the Curry / Spiced Stew lineage.
Preparation
No detailed steps recorded yet.
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Sources
Claim: A slow-cooked North African stew named after the conical clay pot in which it is cooked. Combines meat (typically lamb or chicken) with vegetables, fruits, and warming spices.
Wikipedia. (2026). Tagine. Retrieved from https://en.wikipedia.org/wiki/Tagine
https://en.wikipedia.org/wiki/Taginesecondary