Today on Sunday Supper Super Stars: Amanda from MarocMama
Who is Amanda: I’m a world-traveling, mom of two boys ages 9 and 7. I grew up in a really rural town near the Upper Peninsula of Michigan. I married my Moroccan husband after meeting him on a vacation to Morocco. It was love at first sight (yes really!) I’m a total nerd and would spend my entire life in school if someone else would pay for it! When I met my husband I could only cook eggs and maybe a frozen pizza but self-taught myself how to make traditional Moroccan food so he wouldn’t starve. It kicked off a love of cooking I never knew I had. I have an MBA in Project Management but spend my life online as the managing editor for a Moroccan travel company and doing other freelance work. My blog isn’t all food, it’s also documents our travels and life raising a multicultural, multilingual family. In August of 2013 my husband and I moved our family back to Marrakech and so now I get the distinct title of being an American expat! Oh and you’ll never see me without my iPhone, it’s my third child.
Her favorite #SundaySupper theme so far: My favorite Sunday Supper theme was Low and Slow on May 19th. I made Braniya – my husband’s favorite Morocca tajine. I’ve made it a bunch of times since than and it’s now a staple meal for us.
Her most popular #SundaySupper post: My most popular Sunday Supper post was Gluten Free Moroccan Ghriba during the “free for all” Sunday Supper. Ghriba are traditional Moroccan cookies that are usually made with flour. I end up creating 4 different gluten free varieties that I think taste better than the “real thing. Lots of people agreed. Gluten free is pretty new in Moroccan cooking, and so many people have a hard time finding gluten free alternatives to classics.
– I hate onions. It’s a texture thing but if I bite one that’s not cooked through, I can’t finish the food.
– I took my first international trip at 16 and have visited 14 countries (and lived in one!) since then.
– During high school I completed my first year of college, so when I began at 18 I was already a college sophomore.