You may have seen Monday’s post, all about The Spice Pioneer spices box of Sri Lanka. If you haven’t then check it out here! This is a review of the second Spice Pioneer box that I was sent and this time I was transported to Marrakesh in Morocco.
Morocco is on my long list of places I would love to visit in the world and one of the reasons is because of the food. I have heard such great things about Moroccan food because of their spices and dishes. So when I saw that the second box was Marrakesh I was delighted.
Marrakesh is one of the larger cities in Morocco, located on the North West coast of Africa and is known for its flavoursome and colourful cuisines such as tagines, kebabs and delicacies like snails. I grew up around Mediterranean cuisines and spices, and Moroccan food is very similar so I was very excited to start cooking up some Moroccan dishes from the Spice Pioneer booklet.
The box contains :
A postcard from the Spice Pioneer himself from his trip to Marrakesh, Morocco
A recipe and ingredient booklet – includes a shopping list
Pre packed pots of –
These recipes provide an aromatic meal for 4:
The various smells in my kitchen while I was cooking with these spices and fresh ingredients was exquisite! The warming aroma of cinnamon and the smell of spicy ginger wafting from the kitchen through to the living room had my Husband wandering in to inspect what the amazing smell was. Again, I used this spice box and recipes for one of our family dinners, Valentine’s day dinner to be exact. It took me around an hour and a half to prepare and cook these dishes and following the step by step recipe booklet it made the cooking experience simple and easy.
As I mentioned in the previous review of The Spice Pioneer, I love the idea of listening to the music from the countries I was cooking up. This is easily accessed on the Spice Pioneer website and listened to on Spotify. The enjoyable playlist of Moroccan music had me belly dancing my way around the kitchen cooking up these delicious dishes!
Orange & date salad with preserved lemon and pomegranate molasses
Couscous with roasted fennel butter
Chicken tagging with apricots, ginger and ras el-hanout