Moroccan culture and food history
Moroccan cuisine is very refined because of the countries interactions and exchanges with other cultures and nations over the centuries. Morocco produces a large range of Mediterranean fruits and vegetables, even some tropical ones. Some common meats can include beef, mutton, lamb, chicken, rabbit, camel and seafood. The food listed here is served as a base for the cuisine. There is usually a lot of flavoring in Moroccan cuisine. This can include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. Moroccan cuisine is known for being more heavily spiced than Middle Eastern and Western cuisine.
The Moroccan Spice Cabinet – Moroccan food is marked by the medley of spices found in its dishes. Dried ginger, cumin, salt,black pepper and turmeric is a mixture found in almost every tagine and couscous. Cumin is used in almost every Moroccan dish and is considered so important that it is served on the table along with salt and pepper. Cinnamon can be found in tagines, bisteeya, and fruit salads. Paprika and Sahara chilies are used to spice up some tomato-based dishes, vegetable tagine, and charmoula.
Olive oil is the best oil to cook Moroccan food with. Morocco has a rich land for olives, although most of the best olive oil is exported and becoming too expensive for the average Moroccan. Therefore, in many households nowadays, you see Moroccans cooking with vegetable oil. Argan oil is a strong, nutty flavored oil that is grown in the South of Morocco, between Essaouria and Agadir. It is not a traditional ingredient in Fassi kitchens, but it is used in the South as a dressing for salads, in desserts, and as a dermatological product. Because of these dermatological properties, this oil has also become a hot commodity in some of the luxury European cosmetic stores as a wrinkle-reducing oil, (fescooking, 2014).
The Moroccan Spice Cabinet – Moroccan food is marked by the medley of spices found in its dishes. Dried ginger, cumin, salt,black pepper and turmeric is a mixture found in almost every tagine and couscous. Cumin is used in almost every Moroccan dish and is considered so important that it is served on the table along with salt and pepper. Cinnamon can be found in tagines, bisteeya, and fruit salads. Paprika and Sahara chilies are used to spice up some tomato-based dishes, vegetable tagine, and charmoula.
Olive oil is the best oil to cook Moroccan food with. Morocco has a rich land for olives, although most of the best olive oil is exported and becoming too expensive for the average Moroccan. Therefore, in many households nowadays, you see Moroccans cooking with vegetable oil. Argan oil is a strong, nutty flavored oil that is grown in the South of Morocco, between Essaouria and Agadir. It is not a traditional ingredient in Fassi kitchens, but it is used in the South as a dressing for salads, in desserts, and as a dermatological product. Because of these dermatological properties, this oil has also become a hot commodity in some of the luxury European cosmetic stores as a wrinkle-reducing oil, (fescooking, 2014).
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The video on the left shows us the manager of a food company cooking a typical Moroccan dish. As seen in the video, there is a lot of different features in Moroccan cuisine. Preparation methods and cooking styles is a lot different than in other cuisines.
For more information on Moroccan culture and cuisine, please visit http://www.our-africa.org/morocco/food-daily-life |
SIMILARITIES AND DIFFERENCES IN CUISINE BETWEEN Morocco AND AUSTRALIA
Moroccan and Australian cuisine have many similarities and differences. Firstly, Moroccan food is extremely spicy, on the other hand Australian cuisine is more focused on sweet and sour. Additionally, Moroccan dishes are more based around curry, while Australian cuisine is simple such as bush food. Some of the similarities between Moroccan and Australian cuisine is the amount of protein in the diet. Both countries share a diet high in protein mostly because of the amount of lean meat in it. The way food is consumed can also be somewhat similar. Food is usually consumed using cutlery, unless it is a quick snack such as chicken.
WHAT DEGREE OF INFLUENCE DID morocco HAVE ON AUSTRALIAN CUISINE?
Moroccan food had very little influence on Australian cuisine for several reasons. Moroccan food has been known to influential on other cuisines. However, the culture and food of Morocco wouldn't spread to Australia until mid 20th century. This is known to be very short, and Moroccan food isn't that popular in Australia. Another reason is the taste. Most people in Australia aren't use to eating spicy food and Moroccan food can be quite spicy. Overall, Moroccan food hasn't been very influential towards Australian cuisine.
Dish produced - moroccan chicken
Moroccan Chicken is a Moroccan dish using most of its key ingredients. It has been an extremely important dish relating to its culture and is a dish that is still being consumed heavily today.
*NOTE* Did not receive a chance to cook this dish Recipe can be downloaded below
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