Nabila's Moroccan Kitchen . Wednesday, October 26th, 2016 Spicy Shrimp & Vegetable Bisque Nabila made this bisque during this yea r's sacred music festival, and seems to have kept the recipe under wraps until the landladies, twin sisters Anne & Tessa, made their annual pilgrimage from Versailles and Cape Town. It was zesty in ways I hadn't often tasted in other Moroccan dishes, maybe because the turmeric and ginger were unmitigated by earthier spices, like cumin and paprika, which are absent from this recipe. American palates, once bland but now well-seasoned by Mexican, Thai, and Szechuan food, and blasted by habanero and scotch bonnett peppers, have become jaded. In their chest-thumping, competitive quest for the stratospheric reaches of the Scoville Scale--a fool's errand, as the acidic peppers dominate other flavors--Americans overlook the subtleties of mid-range seasonings, all staples of Moroccan cooking. I asked Nabila to make i
Travel writings from a teacher in Morocco