Out of Africa
Why isn't north African cuisine more popular in this city?
It has a very special vibrancy. I'm attracted by the use of fruit with meat, the balancing of sweet spices such as cinnamon and coriander and the occasional flash of chilli heat, not to mention the mound of fluffy cous cous served with stews.
I know of two restaurants in Birmingham that serve such food - Zagora in the city centre and La Fibule in Moseley.
It amazes me that neither is particularly well known and that there are not far more restauants serving Moroccan, Tunisian and Algerian food.
I cook such dishes frequently, using recipes from Claudia Roden's New Book of Middle Eastern Cuisine. Such meals are always a hit with guests.
It's a style of cookery that we should embrace in the same way we have embraced Indian, Italian, Chinese and Thai food.
If you've not eaten north African food yet, give it a go either at home or in a restaurant.
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Paul Fulford - Features Editor Paul Fulford gives his verdict on the region’s restaurants.
Mmmm. I agree. Pigeon pie with a Moroccan version of marzipan was one of the best memories I have of Marrakesh! Do either of the restaurants you refer to serve anything like that?
I've enjoyed a similar dish in Tunisia and have to agree, BrummieBill, that it was delicious.
It's not something I've ever spotted on a menu over here, though.