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Emerging Cuisines: North African Crossroads

The region's traditional dishes have much to offer today's menu makers.

The strategic location of Morocco, Tunisia and Algeria along the North African coast has played a major role in their culinary legacy. Although each country boasts its own traditions, they share influences from the Middle East, Mediterranean region, colonial France and the rest of Africa:

• When the Arab conquerors brought Islam to the area in the 8th century, they brought their food habits to the inhabitants, mostly Berbers, Moors and nomadic tribes.
• French, Italian and Spanish settlers followed, including an influx of Sephardic Jews, each group with a culinary heritage.
• Throughout these years, the spice trade route from Asia through Africa to Europe also made its mark, bringing cumin, coriander, saffron, ginger, cinnamon and red pepper, flavoring North African cooking with vibrancy and diversity.

In addition to flavor, the appeal of this type of cooking is based on its abundance of healthful ingredients like lean meats and poultry, grains, olive oil, fruits and vegetables.

North African Culinary Glossary:

• Argan oil: a smoky, reddish oil from the kernels of the Argan tree
• Brik: deep-fried turnover made with phyllo and savory fillings
• Couscous: Rolled semolina grain that varies in coarseness; also the national stew
• Harira: a tomato-based soup with chickpeas, cilantro, cumin and pepper
• Harissa: spicy red paste made of hot or sweet peppers, olive oil, garlic, cumin, paprika and cilantro
• Merguez: spiced lamb and/or beef sausage
• Ras el hanout: spice blend that translates as "head of the shop"
• Tagine: terracotta pot with cone-shaped lid for slow cooking; braised dish known by same name

Excerpted from Restaurant Business, June 2008

Check out these North African inspired recipes:

• Chicken Tagine
• Cous Cous Salad with CHEF REDI* Chicken Tenders
• Moroccan Style Turkey and Vegetable Salad