The North African cuisine is the product of a chain of historical, cultural and topographical factors. These regions’ cuisine was influenced by ancient trade routes and links with Europe. Interestingly, the cuisine of North Africa: Morocco, Libya, Egypt, Tunisia and Algeria is packed full of colourful spice mixtures. i share North African dishes to try.

Shakshouka

Shakshouka is a Tunisian dish that has spread across North Africa. It can be served for breakfast, lunch or as part of an evening meal. It is made up of chopped onions, chili peppers, tomatoes and cumin, cooked in a skillet to form a rich sauce in which a couple of eggs are poached.

Harira

Harira is a soup served in Algeria and Morocco. It is always eaten during the Holy Month of Ramadan. It can also be eaten throughout the year as a snack or appetizer. There’s no set method or recipe for making harira. It can be made with pieces of lamb, chicken or beef. Extra spices like ginger, cinnamon and turmeric are often added to prep up the taste.

Couscous

Couscous is the staple food of North Africa of steamed semolina that can be served as an accompaniment with plates of vegetables, or eaten by itself. There are lots of variations depending on which North African destination you find yourself.

Tajine

Tajine takes its name from the earthenware pot in which it is cooked. The tajine dish is a slow-cooked stew and can be made up of all sorts of ingredients chicken, lamb, beef, fish or vegetables, stewed with spices and dried fruit and served with couscous and bread.

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Revolva:
The North African cuisine is the product of a chain of historical, cultural and topographical factors. These regions’ cuisine was influenced by ancient trade routes and links with Europe. Interestingly, the cuisine of North Africa: Morocco, Libya, Egypt, Tunisia and Algeria is packed full of colourful spice mixtures. i share North African dishes to try.

Shakshouka

Shakshouka is a Tunisian dish that has spread across North Africa. It can be served for breakfast, lunch or as part of an evening meal. It is made up of chopped onions, chili peppers, tomatoes and cumin, cooked in a skillet to form a rich sauce in which a couple of eggs are poached.

Harira

Harira is a soup served in Algeria and Morocco. It is always eaten during the Holy Month of Ramadan. It can also be eaten throughout the year as a snack or appetizer. There’s no set method or recipe for making harira. It can be made with pieces of lamb, chicken or beef. Extra spices like ginger, cinnamon and turmeric are often added to prep up the taste.

Couscous

Couscous is the staple food of North Africa of steamed semolina that can be served as an accompaniment with plates of vegetables, or eaten by itself. There are lots of variations depending on which North African destination you find yourself.

Tajine

Tajine takes its name from the earthenware pot in which it is cooked. The tajine dish is a slow-cooked stew and can be made up of all sorts of ingredients chicken, lamb, beef, fish or vegetables, stewed with spices and dried fruit and served with couscous and bread.

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