My summary is about Berber food of the Riff mountains. I interviewed Fatimah el-Youssi who is a Berber from the Riff mountains. if you don't know where the Riff mountains are it is in northern Morocco.
most popular Berber dish of that country is cous cous with honey meat and vegetables. The meat they most of the time use for that dish is sheep,chicken,goat and not pigeon because it costs too much. The spices they use are salt,black pepper
and paprika. Their is no foreign influence on Berber spices all the spices are from Morocco. The vegetables they use for this dish is carrots,peas,beans,tomato,parsly,garlic,green pepper it all depends on if it is in season. They eat it with whole wheat bread.
Dessert is raisins,grapes and figs or dry figs depends on season if it is figs season they eat fresh figs if it is not figs
season they dry it. They drink sour milk which they drink after or before dinner and they also drink tea. I think they should preserve the Berber food because it is unique and part of their identity to be enjoyed by everyone.
Answer to Question of Berber Project
14 years ago
I like how you designated the your topic to a specific region, that would you could go more in depth to the different detail that you included.
ReplyDeleteQuestion: Why are the dishes so different from each other and why do different regions have specific things they add to the dish.
I like that you interviewed someone for information, and specialized in the Rif. Mts.
ReplyDeleteMy question for you is: Do the Women only cook the meals, and if so do you belive they should?
I like how you actually made some food with Fatimah El Youssi, so you could see how the food was actually made instead of assuming how it's made.
ReplyDeleteQuestion: Are there any tribes in the Riff
Mountains that usual use pigeon in their couscous, because it is easier to find, and not that expensive for their tribe?
I like how specific you were about the dishes you focused on the information would be very useful to me if I was doing berber food. I think that a person would a much more reliable source than the internet.
ReplyDeleteQuestion: What type of spices would be used in the Anti, Middle, and high atlas mountains.
Myriel, I like that you cooked with Fatimah El Youssi, did it taste good? I also like how you explained everything about the Rif berber couscous, do they always honey in it? I also like how you specified everything, also about what they drink and eat for desert.
ReplyDeleteQuestion: Do the Berbers in the Rif mountains only eat Couscous with honey and vegetables, or do they also make Tajine about half of the time?
Sidi,the way you presented your presentation made it clear and cooking with Fatimah was a very good idea. Talking about the different kinds of tajine was showing that berbers eat different kinds of tajines a day.
ReplyDeleteWhy should the vegetables in the tajine be cooked not raw.
I agree with your choice of only doing food for the Riff mountains because it allows you to specialize more and get more information. Your information was very interesting and useful for anyone who did Berber food.
ReplyDeleteQuestion: Is honey used in all dishes of couscous or only when a special guest arrives?
Gerhard, I liked you presentation. I liked how you chose the area from which you were going to present the foods from. You chose it because you like the name Rif and the woman you interviewed, Fatima El Youssi, was from the rif mountains. Yooou explained you presentation well and you answer to the question was great
ReplyDeleteCan a couscous be cooked with chicken in the Rif mountains?
ReplyDeleteI find it very interesting that you interviewed a berber women i think that gave you many interesting and correct facts
Hi. I liked your presentation but I do not agree with you when you say that there is no meat in all of the tajines they make because normally, tajines are supposed to contain meat. I would understand if you had said that vegetable tajines do not contain meat but other types of tajines should have meat. I also have a question: What are some common side dishes served in Berber villages?
ReplyDeleteAhmed, Hey Gerhard you gave us a wonderful presentation that day. I liked that you interviewed someone for food, and actually made some couscous and tagin I hope it was delicious.
ReplyDeleteQ: How do they make a special bred called tafarnout?
Zainab, It was a very good idea to cook and interview Fatimah about the berber food. I like your presentation, it was short, interresting and specefic.
ReplyDeleteQuestion : Has the berber food been influenced by any other culture ?
Zainab, no the Berber food has not been influenced by any other culture.
ReplyDeleteMoroccoar,the Berbers dishes vary from the region because the Berber use what they can get around them.
ReplyDeleteMorocccem, Yes just Berber women cook. I think the best cookers must cook in that case it is most probaly the Berber women.
ReplyDeleteberbersinmoroccoeee honey is used in cous cous always for flavour there in the Rif mountains if guests come they also use honey.
ReplyDeleteMyriel,They eat both tajien and cous couswith honey and vegatables.
ReplyDelete