Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

The N. African kingdom of Morocco lies alongside the Mediterranean Sea to the north and the Atlantic Ocean to the west and south. It is a country of fertile coastal and inner plains, high mountains, and desert land. Morocco is known as ‘a cold country where the sun is hot’. Great extremes of temperature, both between winter and summer and between day and night, are the norm in most of the country. However, it still receives enough rain to allow for permanent cultivation of the basic ingredients of Moroccan food: wheat, maize, vegetables, herbs, fruit, and meat in the form of lamb or chicken which are either boiled (couscous), steamed (choua), or stewed (tagines).