Around the world in 80 dishes

Algeria is the largest country in Africa, with a vast variety of land, from the Mediterranean Sea, to the Atlas Mountains, the endless deserts. And with the difference in the terrain, the cuisine and ingredients vary with the geography and the seasons. But at the heart of the cuisine are breads, meats, vegetables and fresh herbs. Algerian cuisine is a mixture of influences based on the history of the region, from the Berbers, Arabs and Turks, to Romans, French and Spanish. Every one of these cultures shaped the cuisine in the region to mix beautiful flavours and textures together. As a Muslim state, Alegria does not consume pork, but has developed breeding of sheep, goats, cows and poultry. Lamb dishes are of particular importance during family celebrations, as according to Muslim traditions, lambs are sacrificed and roasted on a spit. The...

2023! We finally made it to the African continent! And what a better place to start than Morocco, where food is not just about sustenance, it is a tradition and a social ritual. Morocco’s geographical position on the north-west of Africa encouraged the use of spices typical to the region. However, its proximity to the Mediterranean meant that the people had to try to maintain the identity during the rich history of different rulers. The first inhabitants in Morocco were the Barbers, around the start of the AD calendar, who introduced the staple Moroccan dishes of couscous and tagines (the food and the vessel in which it is served). Yes, those meals are THAT old! The key ingredients included dates, figs together with poultry and lamb. During the 7th century, the Arabs invaded Morocco and introduced breads and grains into Moroccan cuisine as well as spices like saffron, ginger and cumin. They also...