Food History Of Morocco
Morocco is in the northwest side of Africa. Morocco is little larger than the area of California and it has 3 different regions. The north coast which is located beside the Mediterranean Sea is of fertile land which is elevated around 8,000 feet. The Atlas Mountains are located between the northeastern Mediterranean and southwestern Atlantic coast. The east and the south are covered with semi arid area called Western Sahara which is the connection between the African Sahara Desert and Morocco.
Morocco has he problem of desertification. Desertification happens when the fertile land converts into desert like or barren land. It may happen due to nature force like drought and less or no rainfall. Humans can also be the reason for desertification as they cut the trees or take their livestock for grazing a lot.
The northwest part of Morocco thrives in agriculture. The farmers of Morocco were able to give food to the country except when they faced severe drought.
The very first inhabitants in Morocco are the Berbers who were nomads who came in before more than 1000 years. They prepared poultry and lamb stews using figs, olives and dates. As the days passed new customs of cooking food has been introduced by the conquering and trading nations. Romans, Phoenicians and Carthaginians were the ones among them. Arab invasion influenced a lot in the cooking tradition in the 7th century AD.
The Arabs introduced them to the breads and foods made out of grains. The spices like ginger, cinnamon, caraway, cumin and saffron were introduced by the Arabs. They were the ones to introduce the sweet and sour cooking which the Persians introduced to them. The cooking in morocco was also influenced by the southern Spanish moors which are from Andalusia. The Pastilla which is also known as Bisteeya which is a pigeon pie is originated from Moorish dish. In the modern periods, the British and the French contributed to cuisine in Morocco.
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