Moroccan Culinary Regions

Comparison

⚠ TWELVE ADMINISTRATIVE REGIONS, AND THE FOOD DIVIDES BY LANDSCAPE AND LANGUAGE INSTEAD. The ATLANTIC coast — Casablanca, Rabat, El Jadida, Safi, Essaouira, Agadir — with one of the world’s larger sardine fisheries. The MEDITERRANEAN north — Tangier, Tetouan, Chefchaouen — and behind it the RIF, mountainous, Tarifit-speaking, growing olives, figs and kif. The MIDDLE and HIGH ATLAS, pastoral and Tamazight-speaking, transhumant with sheep and goats. The ANTI-ATLAS and the SOUSS, Tashelhit-speaking, where the ARGAN grows and almonds and saffron come from. MARRAKECH and the Haouz plain below the High Atlas. FES and MEKNES, the imperial cities, holding the most elaborate urban cuisine in the country. The ORIENTAL around Oujda, on the Algerian border. The DRAA, ZIZ and TAFILALT oasis valleys with their date palms. And the SAHARA south of the Anti-Atlas, Hassaniyya-speaking. ⚠ THE LANGUAGE MAP IS THE FOOD MAP more than the provincial one is.