North African food is an umbrella term for all the delicous flavours in Morocco, Tunisia, Algeria, Egypt and Libya. Food is spiced with blends such as ras el hanout and harissa and particular spices like saffron, cinnamon and ginger. Tagines are commonly used, and staples include rice and couscous.
Chef Tony will step you through some delicious recipes, explaining the different influences on these cuisines.
Learn how to make:
I am familiar with middle eastern/african cuisine. Tony presented in a casual easy to follow manner although I thought the class number was too large for everyone to really have a good hands on experience. The Sauce environment offers an excellent space to deliver cooling classes.