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, nutmegg And: 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