Raw eel ready to roll in traditional tagine pan
Erin
Morocco 2011 saw us trying some seriously strange dishes for the first time ever. In an earlier post we mentioned how we had ended up in Essouira alongside Georgina and Claire, in the care of Hameed and Raida. On one of our days in the city, Raida took us down to the harbour and showed us around. This resulted in the idea of Hameed and Raida showing us how to cook tagines later that night, so we should get some ingredients. I was feeling very unwell, and so I didn't care what meat we got, but Pete was desperate to try Blue Shark. Everyone else though decided to get Conger Eel, and since we were outnumbered three to two, Conger Eel it was.
Well, there's a first time for everything and that was the first time watching a freshly caught eel get gutted right before my eyes. Luckily I managed to keep my composure and avoided projectile vomiting into the sea, and off we went with our eel back to Hameed's. Claire was much more hands on than I was - but I was feeling sick, remember - but had I been in top shape I'm pretty sure I'd have had my claws right in that eel helping prepare it. It was a curious event and one I can't recall very well (sick, remember!) suffice it to say I didn't eat much of the tagine, although what I do remember it was okay, but nothing to get too excited about. To this day Pete insists that it was the grossest, boniest thing he ever did eat. Next time though, blue shark for sure!
(That being said, if you're ever in Morocco, tagines are pretty delicious, just don't trust a Conger Eel tagine!)
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