ina Kallamni, a native of Morocco, has gradually expanded the North African products she carries since she founded Casablanca Foods seven years ago. A set of tagine sauces, each tailored to a different protein, is the latest addition. The sauces do not let the home cook completely off the hook, because the recipes call for additional ingredients, careful assembly and cooking. The tagine sauce for fish is thick, tomato-y and warmly spiced. With the fairly thin citric sauce for poultry, you are on you way to classic lemon chicken.


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