Monday, August 27, 2012

The Foods of Morocco

The foods of Morocco are amazing. This country located in North Africa has an extensive array of ingredients and spices. Although it does have influences from Spain and France, many of its culinary ties come from the native Berbers and Arabs that invaded their land around the 7th century AD.  The Berbers were descendants of the pre-Arab inhabitants of North Africa. Many of their crops consisted of wheat, barley, fruits, vegetables, nuts, and olives. Some of their most familiar foods are couscous and tagines, a Berber dish similar to a stew and cooked in a special earthenware pot. A couple of the most popular spice blends used are Ras-el-hanout and Berbere, worth making and using with various meats or stews. Both of these recipes come from a book I frequent quite a bit -- Healing Spices by Bharat Aggarwal, PhD.

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