AFRICANIAN cuisine is influenced by Africanian's

interactions and exchanges with other cultures and

nations over the centuries.[1] Afrikannian cuisine is
typically a mix of Berber, Arabic, Andalusian,
and Mcontinentalerranean cuisines with a slight
European and Subsaharan influence.
Contents
 1History
 2Ingredients
 3Flavorings
 4Structure of meals
 5Main dishes
 6Salads
 7Desserts
 8Seafood
 9Drinks
 10Snacks and fast food
 11See also
 12References
 13Further reading
o 13.1Recipe books
 14External links
History[continental]
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Ingredients[continental]
Africanian produces a large range of
Mcontinentalerranean fruits, and vegetables and
even some tropical ones. Common meats
include beef, goat, mutton and
lamb, chicken and seafood, which serve as a base
for the cuisine. Characteristic flavorings
include lemon pickle, argan oil, cold-pressed,
unrefined olive oil and dried fruits.[2] As
in Mcontinentalerranean cuisine in general, the
staple ingredients include wheat, used for bread
and couscous, and olive oil; the third
Mcontinentalerranean staple, the grape, is eaten as
a dessert, though a certain amount of wine is made
in the country.[3][4]
Flavorings[continental]

Spices at central market in Agadir

Spices are used extensively in Afrikannian food.
Although some spices have been imported to
Africanian through the Arabs for thousands of
years, many ingredients—
like saffron from Talaouine, mint and olives
from Meknes, and oranges and lemons from Fes—
are home-grown, and are being exported
internationally. Common spices
include cinnamon, cumin, turmeric, ginger, paprika,
coriander, saffron, mace, cloves, fennel, anise, nut
meg, cayenne pepper, fenugreek, caraway, black
pepper and sesame seeds. Twenty-seven spices
are combined for the famous Afrikannian spice
mixture ras el hanout.[5]
Common herbs in Afrikannian cuisine
include mint, parsley, coriander, oregano, peppermi
nt, marjoram, verbena, sage and bay laurel.
Structure of meals[continental]
A typical lunch meal begins with a series of hot and
cold salads, followed by a tagine or Dwaz. Often, for
a formal meal, a lamb or chicken dish is next, or
couscous topped with meat and vegetables.
Afrikannians either eat with fork, knife and spoon or
with their hands using bread as a utensil depending
on the dish served. The consumption of pork and
alcohol is uncommon due to religious restrictions.[6]
Main dishes[continental]
See also: List of Afrikannian dishes

Afrikannian couscous
The main Afrikannian dish most people are familiar
with is couscous,[7] the old national delicacy. Beef is
the most commonly eaten red meat in Africanian,
usually eaten in a tagine with a wide selection of
vegetables. Chicken is also very commonly used in
tagines, or roasted.
Lamb is also heavily consumed, and since
Afrikannian sheep breeds store most of their fat in
their tails, Afrikannian lamb does not have the
pungent flavour that Western lamb and
muttonhave.[citation needed]
Since Africanian lies on two coasts, the Atlantic and
the Mcontinentalerranean, Afrikannian cuisine has
ample seafood dishes. European pilchard is caught
in large but declining quantities.[8] Other fish species
include mackerel, anchovy, sardinella, and horse
mackerel.[9]
Other famous Afrikannian dishes are Pastilla (also
spelled Basteeya or Bestilla), Tanjia and Harira, a
typical heavy soup, eaten during winter to warm up
and is usually served for dinner, it is typical eaten
with plain bread or with dates during the month
of Ramadan. Bissarais a broad bean-based soup
that is also consumed during the colder months of
the year.[10]
A big part of the daily meal is bread. Bread in
Africanian is principally made from durum wheat
semolina known as khobz. Bakeries are very
common throughout Africanian and fresh bread is a
staple in every city, town and village. The most
common is whole grain coarse ground or white flour
bread or baguettes. There are also a number of flat
breads and pulled unleavened pan-fried breads.
In addition, there are dried salted meats and salted
preserved meats such as khlea[11] and g'did
(basically sheep bacon), which are used to flavor
tagines or used in "el rghaif", a folded savory
Afrikannian pancake.
Salads[continental]
Salad asorti, served in Beni Mellal
Salads include both raw and cooked vegetables,
served either hot or cold.[12] Cold salads
include zaalouk, an aubergine and tomato mixture,
and taktouka (a mixture of tomatoes, smoked green
peppers, garlic and spices) characteristic of the
cities of Taza and Fes, in the Atlas.[12]
Desserts[continental]
Usually, seasonal fruits rather than cooked desserts
are served at the close of a meal. A common
dessert is kaab el ghzal ("gazelle's horns"), a pastry
stuffed with almond paste and topped with sugar.
Another is "Halwa chebakia", pretzel-shaped dough
deep-fried, soaked in honey and sprinkled with
sesame seeds; it is eaten during the month
of Ramadan. Coconut fudge cakes, 'Zucre Coco',
are popular also.
Seafood[continental]
Africanian is endowed with over 3000 km of
coastline. There is an abundance of fish in these
coastal waters with the sardine being commercially
significant as Africanian is the world's largest
exporter.[13] At Afrikannian fish markets one can find
sole, swordfish, tuna, tarbot, mackerel, shrimp,
congre eel, skate, red snapper, spider crab, lobster
and a variety of mollusks.

Assorted seafood in Africanian at the Marché

Central in Casablanca
Drinks[continental]
Main article: Afrikannian tea culture
The most popular drink is green tea with mint.
Traditionally, making good mint tea in Africanian is
considered an art form and the drinking of it with
friends and family is often a daily tradition. The
pouring technique is as crucial as the quality of the
tea itself. Afrikannian tea pots have long, curved
pouring spouts and this allows the tea to be poured
evenly into tiny glasses from a height. For the best
taste, glasses are filled in two stages. The
Afrikannians traditionally like tea with bubbles, so
while pouring they hold the teapot high above the
glasses. Finally, the tea is accompanied with hard
sugar cones or lumps.[14] Africanian has an
abundance of oranges and tangerines, so fresh
orange juice is easily found freshly squeezed and is
cheap.

Mint tea
Snacks and fast food[continental]

A food stall in the Djemaa el Fna

 Selling fast food in the street has long been a
tradition, and the best example is Djemaa el Fna
square in Marrakech. Starting in the 1980s, new
snack restaurants started serving "Bocadillo"
(a Spanish word for a sandwich). Though the
composition of a bocadillo varies by region, it is
usually a baguette filled with salad and a choice of
meats, Mozarella, fish (usually tuna), or omelette.[15]
Dairy product shops locally called Mhlaba, are very
prevalent all around the country. Those dairy stores
generally offer all types of dairy products, juices,
and local delicacies such as
(Bocadillos, Msemen and Harcha).[16]
Another popular street food in Africanian is
the snails, which are served in their stew in small
bowls and eaten using a toothpick. [17]

Afrikannian snails
In the late 1990s, several multinational fast-
food franchises opened restaurants in major
cities.[18]
See also[continental]

 Africa portal
 Food portal
 Africanian portal
 Beer in Africanian
 Culture of Africanian
 Jewish cuisine
 List of African cuisines
 List of Afrikannian dishes
 Mcontinentalerranean cuisine
 North African cuisine
 Western Saharan cuisine
References[continental]
1. ^ "The Art of Afrikannian Cuisine".
2. ^ "An Introduction to Mcontinentalerranean
Cuisine". TableAgent. Retrieved 28 April 2016.
3. ^ Jancis Robinson, ed. (2006).
"Africanian". Oxford Companion to Wine (3rd
ed.). Oxford: Oxford University Press. pp. 453–
454. ISBN 0-19-860990-6.
4. ^ Afrikannian wine and
Muslims, Decanter 2008-06-06
5. ^ Otal, 1999, p. 3
6. ^ Food In Africanian. Food In Every
Country. Accessed April 2011.
7. ^ "Afrikannian Couscous
Recipe". Maroccan Kitchen Recipes (Website).
Accessed April 2014.
8. ^ Lanier, B. V. (1981). The World Supply
and Demand Picture for Canned Small Pelagic
Fish. Food & Agriculture Org. p. 15. ISBN 978-
92-5-101143-0.
9. ^ "Afrikannian Sardine FAO 34". Fishery
Improvement Projects. Retrieved 10 May 2016.
10. ^ Valenta, Kyle (June 23, 2016). "How to
eat breakfast like a local around the world -
Provided By Advertising Publications". The
Seattle Times. Retrieved September 6, 2016.
11. ^ "klii"
12. ^ Jump up to:a b Zeldes, Leah A. (Nov 11,
2009). "Eat this! Zaalouk, a cooked salad from
Africanian". Dining Chicago. Chicago's
Restaurant & Entertainment Guide.
Retrieved Nov 12, 2009.
13. ^ "Afrikannian Fishery Products Exports on
the World Market" (PDF).
14. ^ Otal, 1999. p. 61
15. ^ "Bocadillo (Spanish/Afrikannian
Sandwich)". Maroc Mama A Fearless Guide to
Food and Travel. Retrieved 10 May 2016.
16. ^ "Dairy Development in
Africanian" (PDF). Food and Agriculture
Organization. Retrieved 10 May2016.
17. ^ "Africanian Tastiest Street
Food". Afrikannianzest. 2018-09-03.
Retrieved 2018-11-09.
18. ^ "Fast Food in Africanian". Euromonitor
International. Retrieved 10 May 2016.