In North Africa there is a country that is a source of inspiration for cooking in many parts of the world; the adventure of eating in Morocco offers your palate the opportunity to feel an explosion of flavors. The richness and diversity of its meals, those scents that invade the streets and invite us to taste their dishes are enough reasons to visit Morocco.
Women are the main protagonists of the traditional Moroccan cuisine, so definitely it is a family heritage. This vast knowledge is transmitted through generations; the first recommendation to know its exquisite food is to visit the so-called “souqs” meaning markets, they are a fundamental part of the Moroccan life, here you can become familiar with the aromas, colors and textures that constitute the variety of ingredients from the Arab, Mediterranean and Berber culture that you will find in their delicious dishes.
The most common spices that dominate the cuisine in Morocco are cumin and Ras el hanout; a mixture of herbs and spices that usually include ginger, cumin, black pepper, cinnamon, cardamom, pepper, nutmeg and others. Be sure to try their variety of breads to accompany your meal with delicious sauces, delicious desserts and delicate tea infusions.
The base of Moroccan food is couscous, made with semolina, combined with beef or lamb and onions, carrots, cilantro, ginger, tomatoes, potatoes, zucchini, chickpeas and different species available; as an ancient tradition it is consumed on Fridays and should be eaten with the right hand. Of course, tourists can enjoy it every day, in Rabat the capital of Morocco, the seven vegetable couscous is recommended.
The French chef Paul Bocuse considers Moroccan cuisine as one of the three best in the world because it is very rich, varied and complex; a famous magazine conducted an interview with Diane Meryam a Moroccan cook who commented that “Moroccan cuisine is, above all, a wonderful time you spend with other family members or friends, having fun and making jokes while cooking … By tradition, our cuisine is not based on completely fixed recipes, but it is rather linked to concepts such as spontaneity and feelings … ”
An iconic dish of this region is the “tagine” or “tajne”, its name is due to the container where it is prepared, this is a kind of vessel made of mud and its cover is characterized by its conical shape. This dish is a mixture of vegetables meats and it includes: lamb, tuna and chicken; sardines or beef are combined with olives, lemon, quince, plums and other combinations of the cook’s preference, of course adding exotic spices.
Do not think twice and take the chance to enjoy every gastronomic moment that this great country can give you; eating in Morocco will be a delicious experience, of course, eating is a pleasure and if it is in this great country, you will feel very pleased.
ALFA