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