Tagoula is an Amazigh (Berber) dish from the Souss region in south-west Morocco. It is a warming, comforting meal, ideal for an Autumn evening.
Rabat – Tagoula is a dish prepared with the grits of cereals such as corn, barley, or wheat. Traditionally it was prepared in the southwestern region of Souss for yenayer (Amazigh new year).
When prepared for a celebration such as yenayer, it is served with Argan oil and honey as a garnish and to add a rich, luxurious flavor.
Tagoula is also traditional post-natal food. The filling dish is often prepared for new mothers as it is a great source of energy and also helps with lactation for those women who choose to breastfeed.
Today I will show you how to prepare tagoula with barley grits, it is an easy and delicious recipe.
There aren’t many ingredients for this staple dish:
250 grams of barley grits, very roughly milled
2 liters of water
1 teaspoon of salt
For the luxury touch, you may want to add:
Walnuts or almonds
Way of preparation:
Wash the barley grits well and drain them.
Pour the water into a pan and add salt and barley grits.
Place the pan on the stove on high heat until the water is boiling, then turn the heat to low.
Simmer for about an hour and a half, and keep stirring with a wooden spoon until the grits are tender. Serve the tagoula on a plate, decorated with Argan oil and almonds or walnuts.
Now you’re ready to serve this delicious dish. Enjoy as part of a celebration or to give yourself that all-important energy boost.