I had been waiting to feast on the Moroccan delights since about a week into our time in Senegal when I got tired of the endless piles of rice and dry chicken. Tajines, the conical-shaped ceramic pots for which this famed dish is named, are on every menu. The Viande aux pruneaux (beef and prunes) is a sweet tagine served with a cinnamon and allspice sauce surrounding a tender cut of beef. A hard boiled egg and sesame seeds garnish this tajine along side prunes and sometimes apricots. I’ve had it twice and it’s been my favorite Moroccan dish so far. Couscous is the national dish of Morocco, also served in a tajine. It comes with carrots, eggplant and a choice of various meats.
Snail soup is on offer as a street food and vendors with carts of piled shells set up in the souks (food markets) and on the roads. Tacos are a stable on every fast food menu but they aren’t like any taco I’ve ever eaten. Most akin to a panini or a grilled wrap, meat or falafel is wrapped up with potatoes, sauce and vegetables then grilled.
Moroccan tea is super bitter, which is cut with loads of sugar and sprigs of mint. Tea is everywhere and comes out of scalding hot ornate silver tea pots. Experts pour the tea from on high into small handle-less glass cups and back again to mix it in an elaborate display. The coffee is thick and equally sugary. It’s just as likely to be instant as not. There’s also a big fresh juice and mocktail culture here as alcohol is taboo for the muslim majority.
We took an amazing cooking class at Cafe Clock in Fez led by the hilarious and talented Souyed who took us to the market, told us stories about Moroccan home remedies and taught us to cook a salad, soup, main and dessert.