The culinary traditions of North Africa, marked by couscous, tagine cooking and a shared Mediterranean and Arab influence distinct from the cuisines south of the Sahara. Belongs here: Moroccan Cuisine, North African Cuisine. Does not belong here: a Sub-Saharan African cuisine, grouped separately, or a Middle Eastern cuisine, despite overlapping spice use.
Facts
Comparison
Staple IngredientSourced to the subject's own accountcouscous (semolina wheat) 1 Browse By
Sources
1. African Cuisine (Wikipedia)
WikipediaAfrican cuisine, North Africa section, Berber couscousQuote, African cuisine, North Africa section, Berber couscous
The Berbers adapted semolina into couscous, one of the main staple foods.
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