MOROCCO

FRESH YUMM Managing Director Absie spend sometime exploring the inner workings of Marrakech, Morocco. In her time spent discovering the heart of a new world, Absie reflects on the different aspects of one of her favorite countries.

Moroccan cuisine is home to Berber, and Moorish. It is known for dishes like couscous, tajine, pastilla and others. Spices such as cinnamon are used in Moroccan cooking.

Sweets like halwa are popular, as well as other sweets. Cuisines from neighboring countries also influence the country’s culinary traditions

Moroccan music is of Amazigh and Arab origins. Rock-influenced chaabi bands are widespread, as is trance music with historical origins in Muslim music.

Morocco is home to Andalusian classical music that is found throughout North Africa. It probably evolved under the Moors in Cordoba, and the Persian-born musician Ziryab is usually credited with its invention. A genre known as Contemporary Andalusian Music and art is the brainchild of Morisco visual artist/composer/oudist Tarik Banzi, founder of the Al-Andalus Ensemble.

Chaabi (“popular”) is a music consisting of numerous varieties which are descended from the multifarious forms of Moroccan folk music. Chaabi was originally performed in markets, but is now found at any celebration or meeting. Popular Western forms of music are becoming increasingly popular in Morocco, such as fusion, rock, country, metal and, in particular, hip hop.

Morocco participated in the 1980 Eurovision Song Contest, where it finished in the penultimate position.