Tajine Tajine A tajine or tagine (Moroccan Arabic طجين tažin, from Arabic: طاجن tājun; Tifinagh: ⵜⴰⵊⵉⵏ) is a Maghrebi dish which is named after the earthenware pot in which it is cooked. It is also called a Maraq/marqa in North Africa. From Moroccan Arabic طجين "tažin", from Arabic طاجن "tājun" "shallow earthen pot", from "tagēnon" "frying-pan, saucepan". The tagine dates back to Harun al-Rashid who was a ruler of the Early Muslim conquests. The earliest writings about the concept of cooking in a tajine appear in the famous "One Thousand and One Nights", an Arabic-language story collection from the ninth century.
Brunswick stew in Brunswick, Georgia, says the first Brunswick stew was made in it on July 2, 1898, on nearby St. Simons Island. A competing story claims a Virginia state legislator's chef invented the recipe in 1828 on a hunting expedition. Marjorie Kinnan Rawlings, in her "Cross Creek Cookery" (1942), wrote that the stew, said to have been one of Queen Victoria's favorites, may have come from the original Brunswick: Braunschweig, Germany. List of stews Brunswick stew Brunswick stew is a traditional dish, popular in the American South, generally involving a tomato base, local beans, vegetables, and originally small game meat, though