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Ainsley komt vlak voor het festival van Eid aan in Marokko en ontdekt een keuken die veel verder gaat dan de bekende couscous en tajines.
De beroemde chef-kok Ainsley Harriott onderzoekt op een reis rond de wereld de relatie tussen plaatselijk straatvoedsel en culturele identiteit.
Ontdek Ainsley eats the streets op njam! njam.tv/progra...
Ainsley arrives in the Moroccan city of Fes a few days before the festival of Eid. The streets are full with families shopping for the festival and that means buying a live sheep to take home. The tiny covered streets of the Medina in Fes have a romantic air about them but the little doorways that line this labyrinth lead into exotic Riads, elaborate mosques and what is believed to be the oldest University in the Islamic world.
Fes is a World Heritage Site and for Ainsley it’s an opportunity to step back in time and enjoy the truly authentic flavours of Morocco. The spice shops sell lemons preserved in salt, olives stored in clay jars and bowls of fiery hot, bright red harissa. Ainsley cooks Chicken and lemon kebabs with a Harissa yougurt dressing over coals in the backstreets.
Chemoula is to Fes, what pesto is to Genoa and Ainsley makes a classic Carrot and chickpea salad with Chemoula dressing to go with a street grilled Seabass.
There are very few cookers in the homes of people living here and most make use of the locals bakers and the furnaces beneath the public bath houses. Ainsey uses them to make a Filo pastry Bastilla Pie, filled with Saffron braised chicken, spiced nuts and golden onions. And a shoulder of lamb slow cooked with cinnamon and North African spices.
Eid begins with the slaughter of sheep on the rooftops of houses in the Medina and ends with a feast. Ainsley is invited into the homes of local people to discover how these traditions survive and why these ancient traditions remain significant in the modern world.
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15 сен 2024
