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A tagine, or tajine, is a Moroccan cooking pot used for cooking a meal of the same name.

Anne has taken the traditional tagine and adapted it to suit the South African style of cooking. The base is deeper and the lid is shallower, so that it fits our ovens. The knob on the lid is also wider so that the lid can be inverted and used as a bowl.


Tagines are best cooked slowly in the oven, allowing the steam to circulate and keep the food moist, so you can prepare them and relax, making for very easy entertaining.


They can be prepared without oil and spiced to taste. Our usual design has red, orange, white and black lines on terracotta, but we can custom paint the tagines. We have sold to several hotels and restaurants.

Unfortunately, Anne will no longer be producing tagines in Cape Town, and there are only a few individual tagines left.


Please email Anne for details.


In a mortar and pestle, blend one teaspoon each ground ginger, coriander, cumin, nutmeg, cinnamon and chilli to taste. Toss with meat or vegetables before cooking.


Scroll through, and click on the recipes below for a little inspiration...

Quantities, times and temperatures may vary.
Both recipes are for 4-6 people.


Oven temperature: 140ºC - 180ºC


Line the base with washed lemon leaves.

Mix 1 cup each of coarsely sliced carrots, celery and onion and place in the bottom of the tagine.

Add 1 cup cooked chickpeas.

Place 1kg chicken drumsticks in the lid, sprinkle with spice blend, toss and arrange on the vegetables in a ring, with the thin part inwards.

Pour over a few tablespoons lemon juice and a few tablespoons honey.

Sprinkle ½ cup raisins over.

Cover and cook in a slow oven for 2-3 hours.

Add ½ cup coarsely chopped coriander and serve with couscous or rice.


Never subject it to extreme temperature changes or the pot may crack. Place the tagine in a warm oven and allow to heat slowly to 140`C –180`C. Don’t add cold liquid to a hot pot, or hot liquid to a cold pot. Tagines should not be used on the stove, on coals or in the microwave oven. Never place a hot tagine on a cold surface. Preheat the tagine in hot water while preparing the filling.


Allow your tagine to cool before washing in warm soapy water with a sponge. Don’t use steel wool or a scouring powder. Once dry, store your pot in a well-ventilated area, as earthenware clay remains porous after firing.

After a while, earthenware glaze may develop a crazed surface. This is natural and does not affect the performance of the dish. With careful use clay cooking pots last for years.


Aromatic spices, vegetables and fruit can be added to meat, which is slow cooked in the oven, with little or no added liquid. Meat may be browned in a pan before being placed in the tagine or it can simply be tossed in a blend of spices before being added to the vegetables. Adding salt to meat before cooking draws the juices out, resulting in tougher meat.


Accompany the tagine with couscous, rice or a potato dish, and sauces, dukkah or salt blends according to taste.


Tagines are a simple, no fuss style of cooking, so just experiment and have fun.

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