Azenbou

Name: Azenbou
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 450 g/1 lb (generous 3 cups) cornmeal; 6–8 tablespoons argan (or olive oil); salt; ¼ teaspoon each powdered cumin and sweet red pepper; 6–8 tablespoons argan (or olive oil); argan oil and honey, or melted butter (or smen) and honey; ¼ teaspoon each powdered cumin and sweet red pepper; argan oil and honey, or melted butter (or smen) and honey; argan oil and honey, or melted butter (or smen) and honey

Preparation info

Serves
6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

This comforting highly flavoured cornmeal porridge, dressed with argan oil (or melted butter) and honey is a speciality of the south.

Ingredients

450 g/1 lb (generous 3 cups) cornmeal
salt

Africa
Algeria
Tunisia
Morocco
Marrakech
Main course
Mediterranean
Vegetarian
Gluten-free

Method

In a large saucepan, bring 1.5 litres/2½ pints (6¼ cups) water to the boil. Dribble in