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You can also browse recipes from the following other African Regions:
| North Africa | West Africa | Central Africa | East Africa | Southern Africa |
Morocco (Arabic: المملكة المغربية)l officially: المملكة المغربية; Al-Mamlaka al-Maghribiyya; Tagldit n Lmeghrib; Royaume du Maroc [Kingdom of Morocco] is a relatively small African country with a population of 33 million. Morocco is the only African country that is not currently a member of the African Union. Morocco de facto administers the region of Western Sahara (yellow) as its "Southern Provinces". Its sovereignty, however, is currently in dispute. For historical references, medieval Arab historians and geographers used to refer to Morocco as Al-Maghrib al Aqşá ("The Farthest West"), disambiguating it from neighboring historical regions called al-Maghrib al Awsat ("The Middle West", Algeria) and al-Maghrib al Adna ("The Nearest West", Tunisia). The Latinized name "Morocco" originates from medieval Latin "Morroch," which referred to the name of the former Almoravid and Almohad capital, Marrakech. The name 'Marrakech' itself is presumably derived from the Berber word Mur-Akush meaning Land of God. Morocco is the fourth most populous Arab country, after Egypt, Sudan and Algeria. Most Moroccans are Sunni Muslims of Arab, Berber, or mixed Arab-Berber stock. About three-quarters of all present-day Moroccans are of Berber descent, while Arabs form the second largest ethnic group. Along with Tunisia and Algeria, Morocco forms part of the Maghreb region of North Africa and the basis for Moroccan cookery is Maghrebi cuisine. Moroccan cuisine, however, has been significantly influenced by both Spanish and French cooking traditions as the country was initially a Spanish and then a French colony. The most used ingredients are paprika, saffron, ginger, walnuts and almonds. Couscous is the national staple and is served with meat, fish, fowl and vegetable dishes. Moroccan cuisine is generally accepted as one of the World's great cuisines. |
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The alphabetical list of recipes from Morocco follows (limited to 100 recipes per page). There are 76 recipes in total:
| Aubergine Salad Origin: Morocco | Ma'quda (Potato Cakes with Coriander) Origin: Morocco | Moroccan Spiced Salmon Origin: Morocco |
| Bariwat (Moroccan Meat Parcels) Origin: Morocco | Mantecados (Moroccan Cinnamon Biscuits) Origin: Morocco | Moroccan Spiced Salmon on Lentils Origin: Morocco |
| Batinjaan Zalud (Aubergine Salad) Origin: Morocco | Marak Dar Marhzin (Pumpkin Stew) Origin: Morocco | Moroccan Stuffed Acorn Squash Origin: Morocco |
| Beet Salad Origin: Morocco | Marrakech Vegetable Curry Origin: Morocco | Moroccan Vegetable Harira Origin: Morocco |
| Bissara Origin: Morocco | Meshoui (Moroccan Lamb) Origin: Morocco | Nutty Moroccan Couscous Origin: Morocco |
| Byesar (Puree of Dried Broad Beans) Origin: Morocco | Mint Tea Origin: Morocco | Orange, Carrot and Chicory Salad Origin: Morocco |
| Carrot, Orange and Radish Salad Origin: Morocco | Moroccan Almond Stuffing Origin: Morocco | Orange-Nut Couscous Origin: Morocco |
| Chackchouka Origin: Morocco | Moroccan Anise Bread Origin: Morocco | Peasant Pancakes Origin: Morocco |
| Charosets Origin: Morocco | Moroccan Barbecued Chicken Origin: Morocco | Qotban (Lamb Kebabs) Origin: Morocco |
| Chermoula Origin: Morocco | Moroccan Barbecued Chicken 2 Origin: Morocco | Salat Tangiers Origin: Morocco |
| Chicken Simmered in Smen Origin: Morocco | Moroccan Braised Lamb Origin: Morocco | Salata ma Jibna (Salad with Parmesan Cheese) Origin: Morocco |
| Chicken Tagine with Honey and Apricots Origin: Morocco | Moroccan Chicken Harira Origin: Morocco | Semolina Bread Origin: Morocco |
| Chicken with Lemon and Rice Origin: Morocco | Moroccan Chicken Stew Origin: Morocco | Shalad Bil Mtesha Basila W'L'Hamad M'Rakad (Tomato, Onion and Preserved Lemon Salad) Origin: Morocco |
| Chizu Salad (Moroccan Carrot Salad) Origin: Morocco | Moroccan Chicken with Olives Origin: Morocco | Shalada Bortokal Bil Jazar (Orange Salad with Carrots) Origin: Morocco |
| Couscous Marrakech Origin: Morocco | Moroccan Chickpea Soup Origin: Morocco | Shlada Bellecheen (Orange, Lettuce and Walnut Salad) Origin: Morocco |
| Djedad (Moroccan Apricot-roasted Chicken) Origin: Morocco | Moroccan Coconut Cakes Origin: Morocco | Smen (Moroccan Butter) Origin: Morocco |
| Djej Mahshe Bil Seksu (Chicken Stuffed with Couscous, Almonds and Raisins) Origin: Morocco | Moroccan Grilled Fish Salad with Orichette Origin: Morocco | Spicy Pumpkin and Aubergine Stew Origin: Morocco |
| Djej Matisha Mesla (Chicken with Tomatoes and Honey) Origin: Morocco | Moroccan Grilled Lamb Salad with Orichette Origin: Morocco | Spinach Salad with Preserved Lemons Origin: Morocco |
| Grilled Red Pepper and Tomato Salad Origin: Morocco | Moroccan Harira Origin: Morocco | Steak in Moroccan Spices Origin: Morocco |
| Hake in Chermoula Mariande Origin: Morocco | Moroccan Harost Balls with Dates, Sultanas and Nuts Origin: Morocco | Tabah Moostafah (Tagine of Marrakech Lamb) Origin: Morocco |
| Harira Krawiya (Salad with Parmesan Cheese) Origin: Morocco | Moroccan Lemon Chicken with Olives Origin: Morocco | Tabikha B'salk (White Beans, Swiss Chard, and Groundnut Sauce) Origin: Morocco |
| Hut bel chermoulah (Crisp Fried Fish with Chermoulah) Origin: Morocco | Moroccan Lentil Soup Origin: Morocco | Tagine Lahm bil Beleh (Lamb Tagine with Dates) Origin: Morocco |
| Kaab el Ghzal (Gazelle's Horns) Origin: Morocco | Moroccan Orange Salad Origin: Morocco | Tangier Byesar (Tangier Broad Bean Dip) Origin: Morocco |
| Kebab Koutbane Origin: Morocco | Moroccan Spice-rubbed Leg of Lamb Origin: Morocco | Tomato and Pepper Relish with Preserved Lemons Origin: Morocco |
| Khobz (Whole-wheat Flat Bread) Origin: Morocco | Moroccan Spiced Lamb Shanks Origin: Morocco | |
| Lamb Tagine with Artichokes Origin: Morocco | Moroccan Spiced Olives Origin: Morocco |
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The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.
Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.