Famous second in the top 7 most developed African countries, Morocco is not only beautiful. It is also gentle on the palate. Characterized by the flavor, diversity and originality of the dishes, Moroccan cuisine is one of the best in the world. Additionally, each recipe has variations. The names and even their preparations change from one region to another. The country has rightly risen to the top of the gastronomic destinations on the African continent. An overview of Moroccan gastronomy with Jumia Travel, a player in tourism in Africa.
Moroccan gastronomy offers several recipes that result from the cultural and traditional variety of the country. The recipes are as numerous as they are diverse. Many travelers and tourists praise and appreciate this cuisine, in general. However, certain dishes have acquired significant notoriety in the country. This is the case for tagine, couscous, pastilla and barbecue.
Tajine is an emblematic dish of Morocco. This dish holds a special place in the hearts of the Moroccan population. All travelers ask for it. It owes its popularity to its originality and traditional touch. There are around 300 tagine recipes. It is the dish with the most variations. You have, among other things, the Lamb tagine with prunes, Meat and vegetable tagine, Lamb tagine with chickpeas, Kofta tagine with eggs, Kid tagine with candied lemon, chicken tagine with dried figs and many others.
It is prepared with fish, meat, vegetables, fruits and various ingredients. They are found in all sizes and colors at a lower cost on all Moroccan markets, mainly in southern cities such as Marrakech and Agadir. Originally, Tajine refers to an earthenware cooking dish.
A dish of Berber origin, couscous is a typically Moroccan dish. It is traditionally consumed on Fridays. It is also consumed in large quantities on days of special celebrations such as weddings or in various family celebrations.
Couscous is composed of a mixture of meat, vegetables, and steamed wheat semolina. Delicious, full of colors and flavors, couscous also has variations as multiple as they are succulent, the most popular of which are traditional couscous, couscous with seven vegetables and couscous with chicken, cinnamon and raisins also called t’faya. It is also one of the most exported Moroccan dishes. They are found in Europe, particularly in France and in African countries such as Algeria, Ivory Coast, Tunisia…
Discover the recipe for couscous with dried fruits
The pastilla, the dish that stands out
The pastilla is very popular with tourists who visit Morocco. Made from onion, pigeon meat, chicken or guinea fowl, seafood and many other vegetables, pastilla is a kind of puff pastry cake filled with a mixture of the aforementioned foods. It is eaten as a starter or as a main course. Pastilla originates from Fez, one of the favorite cities of European tourists. This typically Moroccan specialty is generally consumed during wedding ceremonies or traditional festivals. There are also multiple variations of the pastilla,
Discover achicken pastilla recipe.
Le Méchoui: room for carnivores
Essentially composed of meat, Méchoui rather refers to the method of cooking the main food of this dish. It is very widespread in North Africa, sometimes with different preparations. In Morocco, it is prepared by digging a hole in which an earthen oven is built about 2 meters deep. Wood is stacked there and burned for about six hours. The earth being hot and the wood transformed into embers and ashes, the sheep meat is introduced well covered after having reduced the quantity of embers in the hole. Cooking is planned for a good four hours.
It is a dish that is eaten during Aid-El-Kbir (Tabaski), on wedding occasions and many other happy celebrations.
