When we talk about diversity, we have to study the history of the region. There is no question of a few years or decades, it dates back centuries. The passage of time affected the region who came here as a tourist, who invaded the region, who were transferred to North Africa and those who came here to trade. In addition, each new ingredient in North African cuisine took a new shape. When we see the materials of today, we see the influence of different peoples, including Phoenicians, Carthaginians, Berbers, Romans, Arabs, Ottomans, and even in America. Even the most common ingredients in Moroccan recipes are surprisingly non-native, sausage, wheat, semolina, couscous, saffron, cinnamon, ginger, cloves, olive oil (which, however, produced natively yet used only for medical or religious rites in the past), tomatoes, potatoes and chili peppers to name a few.
Also, different regions of North Africa are different from their recipes. North western part of having the largest influence on Berber, Arab, and to some extent, the culinary rituals. On the other hand North African cuisine Libya and Egypt strongly shaped by the Turkish influence, which introduced a number of desserts of North African cuisine. Part of the North-Eastern European countries such as Algeria and Tunisia to take the ingredients and techniques of French and Italian dishes. Moroccan cuisine, but has a different style of its own, despite a lot of influences from the ancient people who lived in this part of Africa, one or other reason.
North African recipes include a variety of ingredients for all food groups like vegetables, whole grains, meat and fruits, etc. The meat is an important part of many North African recipes. Seafood is also widely used in foods. Olives, pine nuts and almonds are other ingredients that are used in every other North African dish. Not in North African food is so delicious and without a hint of aromatic herbs and spices. Paprika, cumin, coriander, cinnamon and saffron are used natively grown in most North African recipes. Commonly used herbs include mint, parsley and cilantro. Another specialty is the North-African cuisine is a ceramic called Tajine pot of different dishes with different regions of North Africa.
