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Tagine not only refers to the dish, a slow-braised stew, that usually includes meat, poultry or fish, spices and perhaps some dried fruit or couscous, but it is also the name of the conical-shaped ceramic dish it is served in.
We ordered the most typical dishes one can in a Moroccan restaurant, the lamb tagine and the couscous royale. This is where the battleground of Moroccan cuisine is fought.
Ndolé is not just Cameroon’s unofficial national dish it also the name of the central ingredient, the bitter leaves at the centerpiece of this curious and flavorful dish... The dish itself is also sometimes called myondo.
Everything you could want in a restaurant was inside their doors from nice people to nice music and foremost, great food... a combination lounge and restaurant, very African, with a music video channel showing pan-African beats...
The debate around the origins of the term taco in Mexico is very much alive and owes its existence to ambiguities around origins, and more finite power relationships of a dominant versus an indigenous culture.
