Article by:
Benjamin Elisha Sawe
The Cuisine of Algeria shows a blend of many cultures, which include Arab, Berber, Turkish, Spanish, Roman, and French cultures. Algerians love to incorporate spices into their meals. Lamb, chicken, fish, grains, vegetables, and dried fruits are common ingredients in Algerian cuisine. Tea is Algeria’s favorite drink served with fresh mint. Coffee is also a popular beverage in Algeria. Some of the most popular dishes in Algeria are couscous, jwaz, mechoui, dolma, and bagita.
Couscous is one of the most famous dishes in North Africa. Algerians consider couscous as their national dish. Although the origin of the dish is unclear, it is thought to have been first prepared by the Berbers. The dish is made by rolling tiny grains of semolina wheat into small pellets. The pellets are dried in the sun. Once the couscous is dried, it is prepared by steaming. A food steamer or couscoussier is used to steam the granules into a light and fluffy meal. Couscous is served with spicy vegetable stews such as zucchini stew, roasted potato stew, and carrot stew. Couscous also goes well with meat dishes including beef, lamb, mutton, and fish. Couscous is very popular in the US and European countries. France, UK, Spain, and Brazil shops sell couscous in pre-steamed form. Read full food and drink article here.
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