The Recipes of North Africa

As a region, North Africa is an amalgam of native populations (Berber, Egyptian etc) with a strong Arab influence and subsequent European influences and the foods of the region reflect this amalgam of cultures. You will get traditional tagines and fish dishes sitting alongside pasta dishes. Indeed, pasta (in the form of couscous) is a notable element of North African cuisine. As is the use of fruit in conjunction with meat as a main dish. Another element of this cuisine is the use of beans (especially broad [fava] beans) and chickpeas in stews and as main meals in and of themselves.