North African Cuisine
North Africa, the northernmost part of Africa along the Mediterranean Sea includes the nations of Algeria, Libya, Morocco, and Tunisia. The region has a high degree of geographic, political, social, economic and cultural diversity which influences the region's cuisine and the culinary style.
Over several centuries traders, travelers, invaders, migrants and immigrants all have influenced the cuisine of North Africa. The Phoenicians of the 1st century brought sausages, the Carthaginians introduced wheat and its by-product, semolina. The Berbers, adapted this into couscous, one of the main staple diet. Olives and olive oils were introduced before the arrival of the Romans. From the 7th century onwards, the Arabs introduced a variety of spices, like saffron, nutmeg, cinnamon, ginger and cloves, which contributed and influenced the culinary culture of North Africa. The Ottoman Turks brought sweet pastries and other bakery products, and from the New World, North Africa received potatoes, tomatoes, zucchini and chili peppers.
Read more about North African Cuisine: Common Foods and Dishes, Maghreb Cuisine, Cuisine Similarities, By Country
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