Evaluation of the North African Countries in Terms of Gastronomy

Abstract

African countries possess unique culinary cultures characterized by their distinct nature and climate. The African cuisine, which has interacted with various cultures over centuries, harbors a cuisine worthy of exploration with its distinctive foods. In this context, the aim of the research is to acquire information about the history, culinary culture, table manners and serving styles, special cooking techniques, food and beverage rituals, and prominent dishes of the North African region countries. The necessity of the study arises from the absence of previous research on the subject. Additionally, the study is highly important for identifying similarities between North African culinary culture and other regional cuisines and contributing to the literature. It is observed that the culinary culture of North African countries is more closely related to Asian cuisine. In North African cuisine, tables are adorned with a variety of fruits, vegetables, grain products, small livestock meats, spices, soups, stews, salads, and pastries. Regions with access to the Nile River, such as Egypt, tend to consume more fish. The use of spices is widespread in national cuisines. In the Moroccan cuisine, influenced by Arab cuisine, salt and sugar are often used together. Due to the dominance of Arab culture in the region, the influences of the Islamic religion have shaped dietary habits, replacing alcoholic beverages with tea, mint tea, and fruit syrups.