Thanks @englishtchrivy! I think we tend to refer to turnip and rutabaga as the same thing in Canada. Technically, it's a rutabaga and I read that it was developed as some kind of cross between a cabbage and a turnip.
Rutabaga is quite hard and I usually persuade my husband to cut it for me because in addition to being very solid and heavy, they are waxed here to help them store for a long time. This makes them slippery.
The taste is very Moroccan. think curry, ginger, cinnamon. The cayenne brings heat and this is cut with the sweetness of the raisins, to make it more enjoyable to eat. LOL
I think it's one of those dishes that gets better, the longer it sits and the flavours have a chance to blend together. I think it's going to be great tonight for dinner.