AuthorElle AsieduYields4 ServingsCategoryAfrican
For Black History Month 2021, Chef Bashir Munye hosted an interactive cooking class for Interac Corp. employees teaching them how to make a vibrant dish inspired by North and East Africa.
A culinary adventurer with a decidedly nomadic approach to food, Chef Bashir is one of Canada's top chefs. Born in Somalia and raised in Italy, his knowledge of international flavours and techniques knows no bounds and every opportunity to interact with him when he cooks is a pleasure.
For this Interac event, Chef Bashir created a vibrant pan-African dish featuring savoury Chicken/Oyster mushroom tagine, zesty roasted okra salad, and fluffy seasoned couscous.
If you missed the event, don't worry; you can make this delicious meal right at home!
Ingredients
Directions
Combine all the spices together for the Ras El Hanout mix.
Heat 3 tablespoon oil in a large pan and sear the cut mushrooms or the chicken thighs until golden brown on both sides.
Remove from pan and let them rest in their juices on a plate.
Cook the onions and garlic for a minute on medium low heat.
Add 1 tablespoon of the Ras El Hanout mix and saffron cook for 1 minute or until aromatic. Stir in tomatoes, King Oyster Mushrooms or chicken thighs with their juices.
Add just enough stock or water to cover and salt to taste.
Simmer for 15 minutes with the lid on.
Preheat the oven to 425 degrees.
Place okra on the baking tray with seeds facing down.
While the okra is baking, add all the other ingredients into a bowl and mix thoroughly.
Bake for 7-12 minutes, until the underside of the okra is brown and the slices look crunchy. Set aside.
When the okra is cool, mix it with the other ingredients and add salt and pepper to taste.
In a saucepot, add broth or water, a drizzle of extra virgin olive oil, and a pinch of sea salt. Bring to a boil.
Toast the couscous in a non-stick skillet or pan,
Heat about 1 to 2 tbsp extra virgin olive oil.
Add the couscous and toss around with a wooden spoon until golden brown. (This is an optional step but can really add a great nutty flavor.)
Stir couscous in the broth or water and immediately turn the heat off.
Cover and let sit for 10 minutes or until couscous has completely absorbed the water.
Uncover and fluff the couscous with a fork.
Add currents, toasted pistachio, parsley and chopped green onions and fresh herbs, mix to combine.
Serve the tagine on top of the couscous with as much sauce as you’d like and enjoy it alongside the refreshing and crunch okra salad.
Ingredients
Directions
Combine all the spices together for the Ras El Hanout mix.
Heat 3 tablespoon oil in a large pan and sear the cut mushrooms or the chicken thighs until golden brown on both sides.
Remove from pan and let them rest in their juices on a plate.
Cook the onions and garlic for a minute on medium low heat.
Add 1 tablespoon of the Ras El Hanout mix and saffron cook for 1 minute or until aromatic. Stir in tomatoes, King Oyster Mushrooms or chicken thighs with their juices.
Add just enough stock or water to cover and salt to taste.
Simmer for 15 minutes with the lid on.
Preheat the oven to 425 degrees.
Place okra on the baking tray with seeds facing down.
While the okra is baking, add all the other ingredients into a bowl and mix thoroughly.
Bake for 7-12 minutes, until the underside of the okra is brown and the slices look crunchy. Set aside.
When the okra is cool, mix it with the other ingredients and add salt and pepper to taste.
In a saucepot, add broth or water, a drizzle of extra virgin olive oil, and a pinch of sea salt. Bring to a boil.
Toast the couscous in a non-stick skillet or pan,
Heat about 1 to 2 tbsp extra virgin olive oil.
Add the couscous and toss around with a wooden spoon until golden brown. (This is an optional step but can really add a great nutty flavor.)
Stir couscous in the broth or water and immediately turn the heat off.
Cover and let sit for 10 minutes or until couscous has completely absorbed the water.
Uncover and fluff the couscous with a fork.
Add currents, toasted pistachio, parsley and chopped green onions and fresh herbs, mix to combine.
Serve the tagine on top of the couscous with as much sauce as you’d like and enjoy it alongside the refreshing and crunch okra salad.
