Louise Roberts Sheldon, journalist and diplomat's wife, obtained for herself a particularly adept picture of Moroccan life in the 1970s. In her book Casablanca Notebook: A Collection of Tales from Morocco, she also talks about some fine food.
One day when I was especially busy, I asked Haffida to cook some fish. We ate the most delicately spiced bass that we had ever tasted. Haffida was from the seaport Safi down the coast. Why hadn't I thought of this before? She had marinated large chunks of the fish in cilantro, garlic, lemon juice, cumin, paprika and tomatoes and placed them on a bed of carrots and green peppers to cook on the stove. This was a fish tagine. Soon we tried her chicken tagine with prunes and onions spiced with ginger and saffron, her beef tagine with peas and artichokes. Like all Berbers, Haffida understood the mysteries of spices and herbs.
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