Stir-it-up Moroccan Tagina Cook in sauce:
From North Africa, Moroccan dishes are slow-cooked savoury stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts and dried fruits can also be used. Common spices include ginger, cumin, turmeric, cinnamon.
Stir! it up is the brainchild of Stellenbosch-based Nini Jerman whose pantry was always stocked with ready-made packaged sauces to add to her family meals. Until she became aware of the ingredients that went into these products!
Nini and her team make their sauces by hand, air-drying the various ingredients, before drying in solar ovens to remove all moisture and extend the shelf-life without adding any non-natural ingredients.
To use, liquid is simply added to the dried sauce, whether it be water, stock, coconut cream or milk, then add browned meat, chicken, fish or vegetables and hey presto, a fabulous dish awaits!
To date Nini has created 11 different dried sauces – five that fall into what she calls the Global Range (Asian with Rice Wine Vinegar and Sesame Oil, Italian Sun Dried Tomato & Basil, Mediterranean Wild Mushroom, Smokey Curry, Thai Ginger) and six varieties in the African Range (Moroccan Tagine, North African Chermoula, South African Braai, West African Maffé, Tunisian Harissa and West African Yassa) (press release).
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