This week we are seeking the name of the country where this dish, similar to the ratatouille of Provence, was traditionally cooked over an open fire.
1 onion, finely sliced
4 carrots, diced
4 courgettes, sliced
2 small potatoes, peeled and diced
8oz fava beans, in pod, sliced
8oz whole green beans, sliced
2 aubergines, peeled and sliced
8 cloves garlic, finely chopped
Bunch flat-leaf parsley
2fl oz olive oil
20fl oz light stock
Milled salt and pepper
Heat the oil in a large pan and sweat the onions. Add the paprika, six cloves of garlic and most of the chopped parsley. Mix and cook for a few moments before adding the potatoes, carrots and stock. Bring to the boil, cover and cook for 10 minutes. Add the remainder of the vegetables and cook for 30 minutes until a thick stew has been achieved. Season with the salt, pepper, cayenne, minced garlic and parsley. Stir through and serve.
This country is one of three collectively known as the Maghreb, the land where the sun sets.
Markode is a local potato omelette similar to the Spanish tortilla.