North Africa’s Mediterranean coast, or the Maghreb, has always been a place where cultures collided and nowhere is this more evident than in the diverse cuisines of the countries in the area.

It can be difficult to generalise about these cuisines because although they often use similar combinations of ingredients each region has developed its own particular techniques and customs.

North African cuisine generally refers to recipes originating from one of the following countries:

Background

Historically, the cooking of this region has been influenced by the cuisines of many different cultures including Bedouin, Berber, Arab, Jewish, Persian, Turkish and Moorish as well as those of European countries such as France, Spain and Italy.

Couscous (or kuskus) is the staple grain of the region and is served in one form or another with almost every dish. Steamed or soaked, served hot or cold and mixed with any variety of meat, vegetables, herbs and spices, it is the local equivalent to rice or pasta.

North African cuisines also make extensive use of slow cooking. Dishes such as the Moroccan tagine – the name of both the dish and the vessel it is traditionally cooked in – are usually left to stew overnight at a low heat to allow flavours to fully develop while keeping meat and vegetables tender. It is worth noting that Tunisian cuisine has a dish called tajine that is completely different to the Moroccan version, being more like a quiche. The closest equivalent to a Moroccan tagine in Tunisian cooking is called a coucha.