Each culture has their own version of Stew. It is a culinary dish of basic essentials, yet done right, so excellent.
Last night I made a Tagine of Lamb, which is a Moroccan Stew. It is made in a very special shaped pot, also called a tagine.
Lamb, carrots, green peas, jicama, yellow onions, garlic, ginger, Kalamata olives, celery, salt, pepper and Moroccan spices was my version last night.
Yummy! My tagine was served on top of couscous with a side of spinach salad; some red wine to compliment. But best of all was the company who shared with us the bountiful meal.
What a blessing I have been given, to be able to learn and cook food from another culture, and share it with others.
“Every moving thing that is alive shall be food for you; I give it all to you, as I gave the green plant. Genesis 9:3 NASB