Experiencing North African Cuisine from Morocco Hotels
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North African cuisine is a real attraction for those tourists from Morocco hotels. Over the span of several centuries, both invaders and migrants have influenced the cuisine of this area of Africa. The Berbers introduced couscous, now a staple in the diet, whilst the Arabs introduced spices such as cinnamon, nutmeg, saffron and ginger. Ottoman Turks introduced sweet pastries and breads whilst traders from the New World brought potatoes, tomatoes, courgettes and peppers to North Africa. The main staple foods these days are seafood, dates, almonds, olives and halal meats such as lamb and beef, but never pork as the region is predominantly Muslim.
Most dishes in the North African cuisine tend to be spiced with cumin, ginger and cinnamon and garnished with coriander, parsley or mint leaves. Legumes, nuts and dried fruit are also used extensively in the dishes. When people think of North African cuisine, they immediately think of couscous and tagines, a Berber cooking vessel. Interestingly, the tagine is used in Morocco to produce slow-cooked stews whilst in Tunisia it's used to produce a baked frittata type dish.
Many tourists on holiday in Marrakech hotels, eager to try the local cuisine, head to the Hay Essalam district in the city to dine at the famous 'Le Tanjia'. The interior of the restaurant is decorated in typical Moorish fashion with chandeliers, ornate columns and sumptuous wall coverings and drapes. As an accompaniment to the meal, there is traditional music and oriental dancers. The terrace offers spectacular views over Marrakech. But it is for the traditional Moroccan food that people flock here. A house speciality is veal cooked with dried apricots and mixed nuts or alternatively, you should try the lamb cooked with prunes and sesame seeds. For dessert, their Berber crepes with honey are very moreish (!) or you might wish to try the selection of Moroccan pastries and forget the diet until you go home!
Tunisian cuisine relies heavily on couscous and egg dishes and a popular dish here is a tagine of stuffed fried eggs, served on sweet bread. For traditional Tunisian cuisine at a good price, head to the 'L'Orient' restaurant at 7 Rue Ali Bach Hamba, which is close to Porte de France. The restaurant is beautifully and subtly decorated with soft music playing in the background. It has a well-deserved reputation and is a great favourite with those tourists from Tunisia hotels who want to try the local delicacies. Their extensive menu includes grilled fish, meats, seafood and salads. Ojja is a popular light meal here. It consists of scrambled eggs mixed with tomatoes and mild green chillies supplemented with various meats and harissa paste. If you're feeling brave, try the Obane which are pieces of animal gut, stuffed with meat and offal. It's much more delicious than it sounds! It's generally served with Khobz Tabouna which is traditional oven baked bread, slightly sweet. For dessert, the Makroudh is to be recommended. It's a semolina-type cake, stuffed with dates, cinnamon and grated orange peel. Served with local ice cream, it leaves the palate clean and refreshed. This restaurant is very popular because of the standard of the food and the cheap prices, so come early or book, to ensure that you get a table. The restaurant is open every night of the week except for Sundays.
Steve Alexander is a travel journalist and has been writing about the very best Morocco hotels. For top deals on Marrakech hotels and much more information on Tunisia hotels, visit Hotels4u.com.
Category Article African, Cuisine, Experiencing, Hotels, Morocco, North
