Marrakech has one dish that they are especially known for – tangia. Not to be confused with tajine, this is truly special. On every food tour we try to take our guests to try this food. Of course vegetarians have to miss out but for everyone else this “man meat” as one person called it is out of this world.
Unlike tajines, tangia is cooked in an earthenware urn. It’s covered in parchment and slipped under the warm coals of the fernachi over night. In the morning it’s removed and the tender, falling off the bone meat is eaten by lunch. There’s no messing around with vegetables here – it’s just meat.
The history of this food is as interesting as it is tasty. In previous generations the men who worked in the artisan shops of Marrakech had Friday (the Muslim holy day) off of work in the afternoons. On Thursday it would be someone’s turn to collect the money from everyone to make tangia. This is one dish that men did typically make.
Whoever was in charge got the ingredients, put it together and delivered it to the oven. When Friday afternoon came, the men would pray the midday prayer and then go to a park or garden outside of Marrakech to eat, play music, and overall enjoy each other’s company.
All I know for 100% sure is that this is delicious. It’s worth the trip to Marrakech but if you can’t make it, you can make your own version at home. This recipe is for a pressure cooker as I know not everyone has a tangia pot at home. If you don’t have a pressure cooker you could try it in the slow cooker or cook on very low heat in a heavy duty skillet.
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