Moroccan food is a cuisine steeped in tradition, flavours, aromas, surprising freshness, colours and gorgeous people. Photo / Getty Images
Moroccan food is a cuisine steeped in tradition, flavours, aromas, surprising freshness, colours and gorgeous people. Photo / Getty Images
Since my first visit to Granada on my OE, I've been fascinated with Moorish food and the impact the migration of the Moors to Europe had on Mediterranean food and culture.
I was a fresh-faced chef soaking it all in. I returned a few years ago without such a tightyoung chef's budget and it reaffirmed my love of the cuisine.
I wanted to learn more about the cuisine's origins and the people who migrated to Andalusia and changed Spanish food. I love the collision of food and culture and how food tells a deeper history of people.
Jo Pearson says Moroccans' approach to food resonates with her own values: simple, unfussy, delicious and enjoyed. Photo / Supplied
Moroccan food is a cuisine steeped in tradition, flavours, aromas, surprising freshness, colours and gorgeous people. Photo / Getty Images.
Earlier this year we did a "research" - and a lot of fun - trip for a new project, travelling through Andalusia, Marrakech and Essaouira.
I was overwhelmed by the Moroccan culture. It was welcoming, generous and steeped in respect for their traditional food techniques and flavours.
The food, while humble, showcased the history and beliefs of a country that is proud and respectful. Their approach to food resonates with my own values: simple, unfussy, delicious and enjoyed.
Alley in the medina of Chefchaouen, north of Morocco. Photo / Getty Images.
Morocco was everything I had hoped it would be, a cuisine steeped in tradition, flavours, aromas, surprising freshness, colours and gorgeous people.
This recipe for chargrilled kahawai is inspired by the seafood restaurants of Sidi Kouki. They specialise in cooking fresh caught sardines over coals, served simply with big flavours and eaten communally with friends and family. Perfection.
- Jo Pearson is the executive chef of Hipgroup's nine cafes and restaurants which include Ortolana, Milse and Amano.
Chargrilled kahawai & chermoula
This recipe for chargrilled Kahawai is inspired by the seafood restaurants of Sidi Kouki. Photo / Getty Images.
4 sides of kahawai, skin on, bones removed (approx 300g each)
For the chermoula:
1/2c Italian parsley leaves 1c coriander leaves 1 tsp sweet paprika 1 tsp toasted ground cumin ½ tsp preserved lemon puree 1 tsp minced fresh chilli 1 large garlic clove, minced 100ml extra virgin olive oil 2 Tbsp lemon juice Sea salt to taste Lemon to serve Cumin aioli to serve
Method
To make the the chermoula combine all ingredients except the olive oil and lemon juice.
Pulse in a food processor or pound in a mortar and pestle until combined. Stir in the olive oil then add the lemon juice. Season well with sea salt.
Prepare the kahawai for grilling by scoring the skin to prevent the fish from curling during cooking, and so it cooks evenly.
Rub 1 tablespoon of chermoula on the flesh side of each kahawai and leave to marinate for 30 minutes at room temperature.
Lightly oil the skin and season with sea salt. Grill the fish over a hot charcoal barbeque, skin side first until charred, then flip. Cooking will take approx 5-6 minutes.
