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Morocco Emerging exotic paradise
sustainability
• Threats: * lack of fresh water* polution (lack of sewers, waste, industry, pesticides)* deforestation, desertification, erosion
- Implementation & control of laws is difficult because:* no systeem* no awareness* new and unknown* illiteracy
“plan d’action national pour l’environnement”
• Ecological: protection of ecosystems, biodiversity
• Social: excess for all to fresh water, sewers, houses
• Economical: infrastructure, rational use of natural sources, decrease polution and it’s costs, sustainable tourism
First taste of Maroccan food- an impression-
Traditions:tajines cooking on a charcoalstove
Inside the tajine…..
Ingredients:
• Vegetables: gourgettes, broccoli, carrots, onions, cucumbers, pumpkins, tomatoes, aubergines, cabbage, paprika, corn, beans, (chick)peas ……..
• Fruits: fresh and dried fruits like oranges, grapes&raisins, abricots, lemons (fresh and salted!), mangoes, dates, olives, ……….
• Meats: mutton and lamb, goat, chicken, ox and calf, fish, camel, ………..
And more….
Herbs : parcil, mint, coriander, garlic, fresh peppers
Spices: cinnamon, paprika, coriander, cumin, ginger, curcuma, saffron,
nutmeggAnd: nuts (almonds, pistaches, walnuts), seeds (sesame, nigella, anis, cummel, cardamom), beans
Minttea (with lots of sugar)
couscous
Products & dishes:
• Couscous, rice, barley, wheat (bulgur)• Pastries: bestilla, m’hanncha• Bread (white, cereals, round, thin, thick)
• Harissa (peppers, garlic & spices)
• Chermoula (herbs & spices, olive oil, peppers, lemonjuice)
• Ras el Hanout (spicemix, ‘best of the shop, top of the shelf’)
• Orangeblossom essence, rose essence