Journey through North Africa: a diversity of spices separates the regional cuisines of North Africa. These traditional foods will entice the adventurous American spirit

Prepared Foods, April, 2004 by Wilbert Jones

Also served in North African cafes is Chinese Gunpowder Tea. This hot tea is served in small glasses, sweetened with lots of sugar, with fresh mint added. Toasted pine nuts or roasted peanuts are served on the side.

Snacking is a Western hemisphere habit and, therefore, not a regular part of North Africans' routine. However, sometimes, dates or a piece of fruit are nibbled on between meals.

The North African cuisine features intricate blends of spices and seasonings, and will appeal to the wide audience of Americans searching for ethnic, tasty cuisines. From the ingredients used to prepare the cuisine, to the interesting use of the tagine, North African cuisine has a lot to offer curious culinary adventurers.

Plus: A Tip on Grains

Millet is as important to Africa as wheat is to America. Millet is a cereal grain that has a bland flavor, which can be eaten as flakes or ground into flour. There is a North African custard food called Millet Porridge, which is mode with millet flour, confectioner's sugar (to taste), water, orange-flower water and ginger for flavor--all combined and boiled o few minutes, thon cooled down and served and eaten as a custard.

There are many main dishes in North Africa that use rice, mostly white long-grain rice. However, couscous is used more. Couscous is made from cracked durum wheat, or semolina, that has been rolled into tiny pellets. Most Americans do not realize that couscous is a pasta, not a grain--although it is made from wheat, which is a grain.

Pre-prepared couscous con be round in toast North African markets and in most of the Americas' supermarkets and grocery stores. Pre-prepared couscous only requires pre-soaking and steaming for a few minutes. The traditional way of making couscous is just as time consuming as making pasta from scratch, including the "drying-out" stage.

Americans eat couscous mostly over salads and as side dishes. However, in North Africa, causcous is served as the main dish--sometimes with vegetables or meats such as lamb or beef.