A tagine is a North African stew made in an earthenware dish that has a conical top. You can make a tagine in other types of heavy casseroles, like enameled cast iron, but I prefer to use earthenware set over a flame tamer.
1 1/2 pounds okra, ends trimmed
Salt
1/2 cup apple cider vinegar or red wine vinegar
1 1/2 pound small boiling potatoes, like fingerlings
2 tablespoons extra virgin olive oil
2 medium onions, finely chopped
2 garlic cloves, minced
1 pound tomatoes, seeded and grated; or peeled, seeded and chopped
1/4 cup minced parsley
1/4 cup minced cilantro
1 teaspoon spice mix (see below)
1 teaspoon turmeric
Pinch of saffron
2 tablespoons tomato paste dissolved in 1 cup water
1/2 preserved lemon, thinly sliced (optional)
Salt and freshly ground pepper
1. Place the okra in a large bowl. Salt generously, douse with the vinegar, and let sit for 30 minutes to an hour while you prepare the remaining ingredients, tossing from time to time. Drain the okra, and rinse thoroughly. If the potatoes are not very small (no more than 1 inch wide and no more than 2 inches long), quarter them or cut them in half.
2. Heat the olive oil over medium heat in a large, heavy casserole or (preferably) an earthenware pot set over a flame tamer. Add the onions and cook, stirring often, until tender, about five minutes. Add the garlic, and stir for about half a minute until fragrant. Add the tomatoes, parsley, cilantro, spice mix, turmeric, saffron and salt and pepper to taste. Bring to a simmer, and simmer until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes. Add the dissolved tomato paste, and bring to a simmer.
3. Add the potatoes, okra and the preserved lemon. Cover and simmer 45 minutes to an hour, adding a small amount of water if the mixture seems dry, until the potatoes and okra are tender and the sauce they have cooked in is thick. Taste and adjust seasonings.
Algerian Spice Mix
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon powdered turmeric
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground cardamom seed
1/4 teaspoon freshly ground cloves
1/2 teaspoon ground allspice
1. Mix all of the spices together. Keep in a jar in a cool place or in the freezer.
Yield: Serves four to six.
Advance preparation: You can make this dish up to a day ahead of serving. Reheat gently on top of the stove.
Nutritional information per serving (four servings): 300 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 55 grams carbohydrates; 13 grams dietary fiber; 55 milligrams sodium (does not include salt to taste); 9 grams protein
Nutritional information per serving (six servings): 200 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 37 grams carbohydrates; 9 grams dietary fiber; 37 milligrams sodium (does not include salt to taste); 6 grams protein
Martha Rose Shulman is the author of "The Very Best of Recipes for Health."
