A traditional stew prepared with meat peas and sometimes other vegetables, all slowly braised in a spicy tomato sauce. Deliciously brings a hint of spring to the colder months.
It’s been a while since I last posted. I’ve had a lot of life changes this past year, many good ones but also some not so good ones. I'm working and with 4 children in school, time is very limited.
Autumn has rolled in here in North Africa, so bowls of warming stews and tadjine are laid out on our table to welcome everyone home with.
Marqa Djilbenna is a traditional stew prepared in the fast eastern regions of Algeria and Tunisia. It consists of lamb, beef or chicken, peas and sometimes other vegetables, all slowly braised in a spicy tomato sauce.
Spring and summer in North African is really an unforgettable sight, but so are the colder months. while northern counrties suffer through snow storms and extreme cold, here the weather is much more milder.
North Africans are big consumers of vegetables in sauce, these famous sauces called marqa in the east, djouez in the center and even referred to as tadjines in the west. The sauce of the eastern Algeria is usually red (there are other versions in saffron), in the central 'white' using only cinnamon and black pepper to flavor and in the west an array of spices are used, in which one cooks meat and vegetables.
You will find on this blog severals marqa dishes in the Recipe Index.
To come back to my story, Algerian peas are quite big and sometimes very starchy. They have a slightly sweet taste, but are only in season in the spring. Luckily, due to modern technology we can enjoy this dish year round.
๑۞๑ Marqa Djilbenna is naturally gluten-free and grain-free dish. See Kitchen Tips for tips on how to make Vegan and/or Paleo friendly.