Taste of North African food

North Africa is a region bounded by the deserts of Libya to the East and the Sahara to the South. The ancient Berber tribes who lived there nomadically invented couscous, and lived on fava beans, lentils, wheat, and honey before ships from across the sea began cross-
pollinating with the area with new foods.Across North Africa, the traditional foods are still prominent. Olives and olive oil, preserved butter (called smen), floral essences, preserved lemons, harissa sauce (the heat of North Africa; available as a chili paste or sauce), garlic, couscous, onions, oranges, dates, figs and
lamb are universal.Believed to be one of the rarest oils in the world, argan oil is a robust, nutty oil made largely in Morocco from the nuts of the argan tree. Argan trees used to cover much of North Africa but they are now greatly reduced in numbers, hence the high price of argan oil.Argan oil can be drizzled over food before serving or stirred into soups, couscous and tagines. It has numerous health benefits and is also used as a skincare product.