WEESA: Today I remembered again how awkward it is to cook in front of people. (laughs) Plus, I'm alone, without participants, it's very unusual. Usually the shoots are dedicated to fashion, but this time I was very worried that I would be photographed while cooking. My hands are shaking. (laughs)
Right now I'm cooking the ingredients for the taǧin... At this stage, I think I'm doing a hundred percent. Tağin is a Moroccan dish with my dad's family. We eat Moroccan cuisine not only as a family, but also treat our neighbors.
Today we used chicken, but you can also use lamb or beef, there are many different variations. It looks like Japanese tantan-nabe and motsu-nabe. I think the tomato base I made today is the best. I made different variations, ate them with couscous, which is similar to rice, or sliced French bread. For me, this is a memorable dish.
WEESA: When we went to France, the participants and I all ate Moroccan food. But I think the taǧin we make at home is the most delicious.
When I think of «homemade food», in addition to taǧin, I also think of kimchi. I still get homemade kimchi sent to me. It seems like my grandmother’s and great-grandmother’s generations all made kimchi and gave it to their neighbors. The taste varies from family to family, in my family they make it slightly sour. And the Japanese version of kimchi is rather sweet. Homemade is close to the kimchi served in yakiniku restaurants.
I think my mother loves to cook. We almost never ate out, and my mother, I think, posted the dishes she made on social media — such a hobby. She made a lot of different dishes for me, but my favorite are pork ribs. The ones with meat on the bone... I think they’re called ribs? (laughs) Well seasoned, I just love them.
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