Amina Alaoui, the "MOROCCAN DIVA"

Amina ALAOUI, the Moroccan Diva

I was approached by Tina Pelikan from ECM Records and asked to review Amina Alaoui's latest album "Arco Iris". Of course, I felt very proud and privileged.

After listening to the album "Arco Iris", my first impression was WOW!!!

"Arco Iris" is like a perfect painting, simple and minimalist, powerful and rich...

When I listen to Amina Alaoui's new album "Arco Iris", I imagine a peaceful and wonderful world and I am sure that is exactly her aim when she sings. She uses her long, rich and unique experience in the genres of Flamenco, Fado and Andalous music to take music to a whole new dimension.

Amina Alaoui's voice combined with the instruments throughout the album are a perfect symbiosis, representing touches aimed at piercing and enchanting our soul. The beauty of her music is in its simplicity. As we all know, the heart is the main driver behind and needed for any creativity. Amina uses her heart and her expressive, deep and rich voice to express a whole beautiful world. Amina Alaoui developed this seemingly effortlessness music thanks to her maturity earned from long years of hard work, learning and performing her music around the world.

I believe that Amina Alaoui is the "Moroccan Diva". I am very proud of what she has already achieved, her impact and her ongoing work. I hope all Moroccans will be proud of Amina's contribution to music and art in general. Her courage, commitment and great character have shone through her music and throughout her career and journey.

Amina Alaoui is right where she should be, a marvelous and accomplished artist.

I strongly recommend you listen to "Arco Iris" and let yourself be mesmerised and cradled by Amina's beguiling voice.

My last phrase is directed to Amina Alaoui: thank you very much for being such a wonderful artist and a remarkable example to your generation and for future generations.

Amina Alaoui lives in Granada, Spain. Her new album "Arco Iris" will be launched in the US on 28th June, 2011.

“TANJIYA” or the Soul of Marrakech Cuisine

You could say, "Tanjiya" is to Marrakech what "Bouillabaisse" is to Marseille or Pasta is to the Italians... Marrakchis (People of Marrakech) are so proud of this historical and emblematic dish… Even though many other Moroccan cities try to claim its origin.

The recipe is very simple and delicious. Tanjiya is slowly cooked for around six hours in the ashes of wooden fire at the Farnatchi (the wood furnace that heats the Hammams/Moroccan Saunas).

The term Tanjiya means the recipient (The top three Jars of clay shown in the photo) as well as the cooked dish.

Marrakchis swear tanjiya is prepared exclusively by men and believe the reason behind the story is:

Long ago in Marrakech, during a heated dispute between a husband and his wife, the woman said to her husband: "…you loudmouth, without me you would not survive because you can’t cook your own food. "
The husband got very upset from this insidious attack. He then decided to show his wife that he would not die of starvation without her around. The fact is he knew nothing about cooking. He took all the ingredients he found in the kitchen (see recipe), mixed them in a jar made from clay (Tanjiya) and took it discreetly to the Farnatchi. The result was astonishing, a smoked and flavoured dish… The Tanjiya was born! Since that day, only Marrakchis men prepare this dish, to prove to their wives that they can survive without them.

The Marrakchis are very attached to the Tanjiya. This dish is known equally as the dish of the poor and of friendship. Craftsmen, office colleagues or students regularly organise a gathering around the famous Tanjiya.

Sociologically, Tanjiya reflects the mood of Marrakech and its people: Running in slow motion as well as invigorating; Spicy and Sweet, Rustic and Refined. Very slowly cooking which means the Tanjiya is not suitable for busy people... You need time to appreciate it in its environment. That is Marrakech and its Tanjiya.

Ingredients:
All cuts of Lamb, garlic, lots of cumin, saffron, lemon confit, Ras el hanout (a mixture of many spices), the smen (rancid butter), olive oil and water.

Method:
Combine ingredients and put them in a "Tanjiya" (a medium sized clay jar). Enclose tanjiya with baking paper and make small holes in the paper.

Preparation Time: 30 minutes

Cooking Style: The best and authentic Tanjiya should be cooked at the "Farnatchi" (wood furnace that heats the hammams) or wood fired oven. As an alternative to the Farnatchi, the Tanjiya can be cooked at home using a pressure cooker on the stove, or using Le Creuset in the oven at the lowest heat, but for many hours... Bon appétit!!!

Animals in everyday life of Morocco

Donkeys, monkeys, horses... are just part of everyday life in Morocco. You see them just about everywhere. In the centre of cities as well as in the remote villages.

These animals are not only good companions but great hard workers... They are highly respected and looked after, since they participate significantly in generating money for their owners.

Zachary & the Monkeys

The Monkeys, working... and Zachary


I took the picture while I was sitting in a very unstable position on... a working Camel.


A horse, resting in the shade...


A donkey resting and eating, after long trips transporting containers of water



A farmer and his working donkey...


A refreshing drink after a long day of hard work...

Traditional Moroccan Tajine Making

I took these pictures while visiting probably the oldest wood fire kiln in Morocco, where traditional Tajines are still made. The Tajine is the oldest Moroccan dish used for cooking.

Today and while most of Tajine makers in Morocco are using electric and gas kilns, you can still find places where the wood fire kilns are the only medium to bisque as well as to glaze Tajines...


Old Wood Fire Kiln


Lids of Tajines drying in the sun, before being fired in the wood fire kiln


The man is working and preparing the clay with his feets


Two chicken, green olives and preserved Moroccan lemon Tajines...mmmmm


Long days perfecting the shape of Tajine...


and long days glazing them....

Moroccan Snapshots

Coca Cola written in arabic... with the best fish & chips in Casablanca...



Traditional Oven in the country side... for baking bread (Khobz)...


Snakes without Charmer...



Our view while eating a chicken tajine in Marrakech...


Moroccan Sleepers (Balghats) with hundreds of colours....

Moroccan Snapshots

Holding the Old Fez Together...



Two Cats & One Boy...


Anybody Home!!!

One Morning at the "Marche Central" in Casablanca

It's the main market in the centre of Casablanca. It was created during the protectorate by the French to satisfy the Europeans needs. Today, it's still aimed at the Europeans but also the Moroccan upper class...



A Shark & a Tale





Horse Meat Butcher, Alison & Zachary



Fresh & Dried Fruits