North African food is an embarrassment of riches, and the food is as varied as the people you’ll find in the region. Across the Maghreb* region, the diversity of the geographic, social, economic, religious and cultural environments influences the food and the style of cooking. Maghreb food is Berber by origin; many dishes are spiced (prominent spices include ginger, allspice, caraway, saffron, paprika, cloves, cumin, coriander, cayenne pepper and turmeric; spice mixes such as ras el hanout, baharat, and chilli pastes such as harissa are popular, too), and distinctive elements of the food include the use of legumes, nuts, fruits, spices, salt-preserved lemons, preserved butter and olives. Perhaps the best-known food is couscous. The tagine, a clay or ceramic cooking vessel with a conical lid, which is also a stew, is a common denominator in North Africa, too, although methods of preparation and, indeed, what classes as a tagine, vary across the region.
Perhaps the fastest way to fully appreciate the range of North African food is by studying the outputs of foodies and chefs who are well versed in the cuisines. With that, get ready to take your by now salivating tastebuds on a visual, virtual tour of some of the most delicious foods in the region. Marvel at the astonishing creativity of these talented chefs. And follow them!
*Maghreb region – Algeria, Libya, Tunisia, Mauritania, Libya
@mymoroccanfood (Morocco)
View this post on Instagram
@djamel_foodie (Algeria)
View this post on Instagram
@jackiehaddock (Egypt)
View this post on Instagram
@naima.elmouadden (Morocco)
View this post on Instagram
@badiachine (Morocco)
View this post on Instagram
@seima_girl (Tunisia)
View this post on Instagram
@asilsharif (Libya)
View this post on Instagram
Impressed? Then post-Lockdown, make it a priority to try North African food, if you haven’t already. If you enjoyed this article, we think you’ll like this one.
