📝 About This Recipe
Hailing from the Souss-Massa region of Southern Morocco, Baddaz is a soulful, gluten-free variation of traditional couscous made from fine cornmeal. This coastal specialty pairs the earthy, sweet notes of corn with the deep umami of smoked fish and a vibrant medley of seasonal vegetables. It is a rustic, comforting masterpiece that showcases the incredible diversity of Moroccan Berber culinary heritage.
🥗 Ingredients
The Baddaz (Cornmeal Base)
- 1 kg Fine cornmeal (specifically 'Baddaz' grade or very fine polenta)
- 2-3 cups Water (for sprinkling and steaming)
- 3 tablespoons Argan oil or Olive oil (Argan oil provides the most authentic flavor)
- 1 teaspoon Salt
The Broth and Fish
- 300 grams Dried Smoked Fish (such as smoked sea bream or firm white fish, soaked in water)
- 2 large Red onions (finely chopped)
- 3 large Tomatoes (grated, skins discarded)
- 1/4 cup Olive oil
- 1 tablespoon Ginger powder
- 1 tablespoon Turmeric
- 1 teaspoon Black pepper
- 1 pinch Saffron threads (crushed)
Vegetables and Aromatics
- 3 pieces Carrots (peeled and halved lengthwise)
- 2 pieces Turnips (peeled and quartered)
- 400 grams Small pumpkins or squash (cut into large wedges)
- 3 pieces Zucchini (halved)
- 1/4 head Cabbage (cut into a large wedge)
- 1 bouquet Fresh cilantro and parsley (tied with kitchen string)
- 1-2 pieces Fresh chili pepper (whole, for aroma)
👨🍳 Instructions
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1
Rinse the smoked fish under cold water to remove excess salt, then soak in a bowl of warm water for 20 minutes while you prep the vegetables.
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2
In the bottom of a traditional couscoussier, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
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3
Add the grated tomatoes, ginger, turmeric, black pepper, and saffron. Stir well and cook for 5 minutes until the tomatoes break down into a thick paste.
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4
Place the soaked smoked fish into the pot and add 2 liters of water. Bring to a boil. Add the carrots, turnips, cabbage, and the herb bouquet.
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5
While the broth simmers, prepare the cornmeal. Place the cornmeal in a large shallow bowl (Gassa). Sprinkle with a little water and use your palms to rub the grains in a circular motion to break up lumps and aerate the flour.
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6
Transfer the moistened cornmeal to the steamer basket (Keskas) of the couscoussier. Place the basket over the boiling broth. Seal the joint between the two pots with a damp cloth if steam escapes.
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7
Steam the cornmeal for 20 minutes once steam begins to rise through the grains. Remove the basket and dump the cornmeal back into the Gassa.
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8
Spread the cornmeal out, sprinkle with salt and another cup of water. Use a whisk or fork initially (it's hot!), then your hands to work the moisture in. Let it rest for 10 minutes.
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9
Add the pumpkin, zucchini, and whole chili peppers to the broth. Check the liquid level; the vegetables should be mostly submerged.
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10
Return the cornmeal to the steamer basket for a second steaming of 20-25 minutes. The cornmeal is done when the grains feel tender and have expanded.
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11
For the final touch, dump the cornmeal back into the Gassa one last time. Drizzle with the Argan oil (or olive oil) and toss gently to coat every grain.
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12
Taste the broth and adjust salt if necessary. Remove the herb bouquet and the chili peppers.
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13
To serve, mound the cornmeal in the center of a large platter. Create a well in the center, place the fish and vegetables on top, and generously ladle the aromatic broth over the grains.
💡 Chef's Tips
Cornmeal (Baddaz) is more fragile than wheat couscous; always use a light hand when rubbing the grains to avoid making a paste. If you cannot find Moroccan smoked fish, use high-quality smoked mackerel or even dried salted cod (bacalao). Authentic Baddaz often uses 'Smen' (fermented butter); add a teaspoon to the broth for an extra pungent, traditional kick. Ensure the steam is actually passing through the cornmeal; if it's too packed, the center won't cook properly. Always add the delicate vegetables like pumpkin and zucchini halfway through to prevent them from disintegrating.
🍽️ Serving Suggestions
Serve with a side bowl of the extra broth for guests to add as they eat. A glass of cold 'Lben' (traditional fermented buttermilk) is the classic Moroccan pairing for Baddaz. Offer a side of 'Harissa' for those who prefer an extra spicy kick to their broth. Traditionally eaten by hand or with spoons from a single large communal platter. Freshly baked crusty Moroccan bread can be used to soak up any remaining broth.