Moroccan · Breakfast
Tagoula (Souss Barley Porridge)
Tagoula is an Amazigh barley porridge from the Souss — barley flour slowly whisked into water or milk until thick and smooth, then served with a well of argan oil, honey or amlou in the centre. It is warming, nourishing peasant food, traditionally eaten communally from one dish, everyone dipping into the fragrant oil.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Ingredients
- 200 g fine barley flour
- 1 litre water (or half milk)
- 1/2 tsp salt
- Culinary argan oil, to serve
- Honey or amlou, to serve
- A little butter or smen (optional)
Method
- 1
Make a slurry
Whisk the barley flour with a little of the cold water into a smooth, lump-free paste.
- 2
Cook
Bring the rest of the water and the salt to a simmer, then whisk in the slurry steadily.
- 3
Whisk thick
Cook, whisking constantly, 15–20 minutes until thick, smooth and no longer tasting of raw flour.
- 4
Serve
Spoon into a shared bowl, make a well in the centre and fill it with argan oil and a spoon of honey or amlou.
Chef's tips
- Whisk constantly to keep it smooth — barley porridge lumps easily if you stop stirring.
- The well of argan oil and honey in the centre is the traditional way to eat it; do not stir it in until serving.
Frequently asked questions
Is tagoula sweet or savoury?
It is a plain, savoury base made sweet or rich at the table with honey, amlou, argan oil or smen to taste.
Can I use other flours?
Barley is traditional in the Souss, but cornmeal or a barley-wheat mix are used in other regions for similar porridges.