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Africa

African countries.

Food in Morocco

Moroccan rich cuisine includes foods such as the popular couscous and tagines, skillfully seasoned to produce wonderfully fragant and spiced -but not overly hot- dishes. Both, couscous and tagines, are Berber dishes, but Moroccan cuisine also shows the influences Arab, Mediterranean, Spanish and neighbour African countries.

Food in Egypt

Egypt has provided some of the earliest archaeological evidences of leavened bread, although it was probably being prepared much, much earlier. That old Egyptian bread was made from emmer wheat –one of the earliest crops to be domesticated and now almost a relic- and had a dense interior.

Food in Africa

The African continent is home to people form hundreds of different tribes, ethnic and social groups. No wonder all this variety shows in African cuisine all the way through the ingredient used to the preparation and cooking techniques.

Baba ghanoush

Baba ganoush is a traditional dip originating in the eastern Mediterranean that is made from eggplant, olive, garlic and lemon juiceIt is popular in Egypt and the Middle East. Baba ghanoush can appear as an Egyptian appetizer or as part of Lebanese mezze.