Agriculture, history and the Berbers (Morocco's earliest indigenous inhabitants), have all joined to produce one of the worlds greatest cuisines.
Historically,North Africa was a stopping point on the spice trade route between Europe and the Far East. As a result, North African cooks adopted many spices into their cuisine. The freshness and variety of spices are crucial in North African cooking. People can buy freshly ground spices and fresh herbs in the souks (marketplaces lined with open-front stalls), typically found in the old quarters of cities. Sellers display great mounds of spices, creating a rainbow of colors and delicious array of smells. The markets also abound with fresh fruits and vegetables, herbs, fish, fresh and dried fava beans and lentils, grains, and jars of olive oil. The souk is a feast for the eyes and nose. Continue reading