Morocco

There is no place to go in Morocco with no mint tea. Hot or cold it is a drink served all over the country to quench the thirst in any season. Moroccan cuisine is very diverse and use many spices, vegetables and nuts. Spices are used abundantly. Cinnamon, cumin, ginger, sesame, turmeric and black pepper are just a few examples. The Moroccan food is known for its remarkable flavors. The olives, lemons and oranges are very often used to prepare dishes.

Ivory Coast

Ivorian cuisine is the traditional cuisine of Côte d’Ivoire, or the Ivory Coast, and is based on tubers, grains, pig, chicken, seafood, fish, fresh fruits, vegetables and spices. It is very similar to that of neighboring countries in west Africa. Common staple foods include grains and tubers. Côte d’Ivoire is one of the largest cocoaproducers in the world and also produces palm oil and coffe.

Tunisia

The Tunisian gastronomy is the result of rare combinations mixing local know-how and the contributions of various origins at various times. The Tunisian cuisine was enriched throughout the centuries by the contributions of the people who came in the country. For example, the Jewish community’s impact is very significant as were the Berbers who brought couscous to Tunisia. Tunisian cuisine is based on olive oil and spices whose suitable mixture and erudite proportioning achieved miracles, transforming simple and inexpensive products into refined dishes.