Clay tangia or small pot made by hand and internally glazed for better cooking.
Tangia is a meat stew typical of Moroccan cuisine and closely related to Berber cuisine. Modernly called sometimes “student stew” or “berber chili”, it contains various pieces of meat (generally lamb, especially the leg), and is flavored with turmeric (gives it a yellow color) and cumin. Some recipes include the ras al hanut mix among their ingredients. All this is made in the oven, placed in a clay pot and a characteristic shape that also receives the name of tangia (possibly this is the origin of the name, in the same way that tayin defines the container and the content, as is the case with the paella). The container is placed in an underground oven, among the ashes, where it is done slowly. It is usual for the container to be filled at home and then taken to a public oven, originally the hammam ovens, and removed several hours later. The container is covered with a thick paper on which the owner’s name is marked.
Davailable in 2 sizes.
Small: 15 cm diameter x 15 cm high.
Large: 22 cm high x 22 cm diameter.