Economy:
The economy of Morocco is the fifth largest of Africa. Morocco’s two top industries are tourism and agriculture.
Language:
The official languages are Arabic and Berber. Generally, French is the language of business, government and diplomacy.
Cuisine:
The food of Morocco is considered one of the most diversified cuisines in the world because of its location and history.
Moroccan cuisine is a mix of Berber, Arabic, Andalusian, and Mediterranean with slight European and sub-Saharan influences.
Some of the more famous foods include:
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couscous
a staple pasta dish made from semolina, which is the hard part of grains hard wheat. Couscous is an important part of many meals in Northern Africa
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pastille
a type of candy or medicinal pill made of a thick liquid that has been solidified. It is meant to be consumed by light chewing and allowing it to dissolve in the mouth.
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tajines
a slow-cooked stew braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. Traditionally this stew is cooked in an earthenware pot called a tajine pot.
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bastilla
a savory pie of chicken cooked with saffron, ginger, pepper and cinnamon, then layered within crispy
warqa
pastry with an herb-laden omelet and fried almonds scented with orange flower water. Bastilla has an utterly amazing fusion of flavors and textures. Traditionally pigeons were the birds of choice for this pie.
Hope that you enjoy learning about Morocco.
Next week we continue our travels to Algeria!
