The ocean is a lifeline for billions, supporting communities, jobs, and biodiversity. In this episode of Taste of Change, Moroccan Chef Mohammed Zai highlights the power of locally sourced ingredients with a sardine dish—a staple across Africa’s coastal regions. He champions sustainability with recipes that showcase 70% seafood. Through initiatives like PROBLUE, the World Bank is committed to protecting marine ecosystems, empowering coastal communities, and promoting resilience for a livable planet. #blueeconomy #moroccancuisine #moroccanfood
🥣 Join us in this culinary journey. Try the recipe below!
Moroccan spiced sardine balls
By Chef Mohammed Zai
750 g Fresh Sardines
2 Tomatoes
1 Lemon preserve
75 g Rice
2 g Garlic gloves
5 cl Olive Oil
Lemon
0.5 tbsp. Paprika
1 tbsp. Chopped coriander
1tbsp. Chopped parsley
1tbsp. Tomato paste
Salt
Pepper
1) Clean the sardines. Remove the heads, then open them up and take out the central bone. Rinse the sardines thoroughly under running water. Pass them through a meat grinder or a food processor.
2) Prepare the meatballs. In a bowl, combine the sardine flesh, rice, oil, garlic, paprika, and chopped herbs.
3) Season with salt and pepper lightly, then mix with a spatula until the mixture is smooth and homogeneous. Wet your hands and form meatballs about the size of a walnut.
4) Peel the tomatoes, cut them in half, remove the seeds, and then slice them into thin strips. Peel and crush the garlic clove.
5) In a tagine on low heat, heat the olive oil and garlic. Add the tomatoes, the chopped preserved lemon, pour in 100 ml of water, add the juice of half a lemon, and stir in the tomato paste. Season with salt and pepper, then bring to a gentle simmer.
6) Carefully add the sardine meatballs to the sauce, cover, and cook for 6 minutes on low heat. Serve sprinkled with chopped coriander and parsley.
7) Serve with bread or steamed rice.