Last Saturday night, I had the delightful opportunity to immerse myself in the vibrant world of Moroccan cuisine, all without the need for extensive travel or significant financial burden. The experience was a feast for the senses, as I savored an array of delicious, spicy, and visually captivating dishes while attending a significant cultural program.
As I entered the hall, I observed high-ranking government officials, members of the diplomatic corps, and esteemed religious leaders mingling and engaging in lively discussions. At the entrance, Moroccan ambassadors, resplendent in their traditional attire, greeted guests with warm smiles and firm handshakes, setting a welcoming tone for the evening.
The atmosphere was electric with conversation, as guests cherished the informal setting that allowed for meaningful interactions. I took a moment to glance at the tables, marveling at the diverse array of Moroccan cultural cuisines meticulously arranged in their courses. Ethiopian and Moroccan chefs, adorned in traditional garb, stood ready to showcase their culinary artistry, eager for the program to commence and to hear the guests’ feedback on the offerings.
Soon, the welcoming voice of Ambassador of the Kingdom of Morocco to Ethiopia Nezha Alaoui M’hammdi filled the room, capturing the attention of all present. She warmly addressed the gathering: “Welcome to this dinner celebrating the second edition of Moroccan Gastronomy Week. This week presents a unique opportunity for our Ethiopian brothers and sisters, as well as the wider community in Addis, to experience the richness of one of Africa’s most celebrated cuisines.”
Africa, a continent renowned for its breathtaking landscapes and rich cultural heritage, boasts an extraordinary variety of cuisines that reflect its diverse geography and the intricate embroidery of its cultures. From the coastal flavors of North Africa to the vibrant markets of West Africa and the highlands of East Africa, each region offers its own distinct culinary experience.
As the world becomes more interconnected, African cuisine is gaining well-deserved recognition on the global stage. From innovative fusion dishes to sustainable culinary practices, the continent’s gastronomic contributions are leaving an indelible mark on international cuisine.
Ambassador M’hammdi continued, “As many of you have noticed while indulging in Moroccan dishes this week, our culinary heritage embodies deep-rooted traditions and cultural variety. Staples like couscous, tajine, pastilla (bastela), mrouzia, and rfissa are just a few of the iconic dishes that are truly irresistible. Moroccan cuisine draws its originality from a harmonious blend of Berber, Arab, Andalusian, and Jewish culinary traditions, reflecting centuries of cultural exchange.”
In a similar vein, Ethiopian cuisine is celebrated for its bold use of spices, with berbere—a complex mix of up to 16 ingredients, including chili powder, fenugreek, ginger, garlic, cardamom, and cinnamon-serving as a quintessential accompaniment.
Both Moroccan and Ethiopian cuisines are not only among the oldest in the world but also stand out for their remarkable diversity and expressive hospitality. The communal experience of sharing a Moroccan tagine mirrors the tradition of enjoying Ethiopian injera, reinforcing the bonds of friendship and unity.
Indeed, Moroccan cuisine is an intricate tapestry of flavors shaped by centuries of trade and cultural interactions. Its strategic location at the crossroads of Africa, Europe, and the Middle East has resulted in a rich, varied culinary tradition that is both unique and delicious.
One of the defining characteristics of Moroccan cuisine is the extensive use of spices. Ingredients like cumin, coriander, cinnamon, and saffron are staples in many dishes, enhancing both flavor and aroma. Additionally, fresh, locally sourced ingredients play a crucial role in Moroccan cooking, with seafood from the Atlantic coast and olives from the Mediterranean region contributing to vibrant flavors.
Couscous, a cornerstone of Moroccan cuisine, exemplifies the complexity and richness of the culinary landscape. Made from steamed semolina grains, it is often paired with a hearty stew of meat, vegetables, and spices, embodying the diverse flavors and textures characteristic of Moroccan fare.
Beyond couscous, Moroccan cuisine features a delightful array of tagines— slow-cooked stews prepared with meat, vegetables, and dried fruits, traditionally cooked in a specialized clay pot that infuses the ingredients with rich, complex flavors.
Moroccan cuisine is a true reflection of the country’s history, culture, and geography. From the bustling souks of Marrakech to the serene coastal towns of Essaouira, the flavors of Morocco are as diverse and vibrant as its people.
The presence of professional chefs from both Ethiopia and Morocco enriched the event, showcasing an impressive variety of dishes. The Moroccan ambassador took a moment to acknowledge their hard work, inviting the audience to applaud their contributions.
She expressed, “Please join me in welcoming and congratulating our talented Moroccan chefs and their Ethiopian counterparts. Let’s give them another round of applause for their dedication and creativity. I also wish to extend my heartfelt thanks to our Ethiopian brothers and sisters for their unwavering support and cherished friendship.”
It is a profound privilege for me to express my gratitude to Ethiopian Airlines and the Skylight Hotel management, particularly Mr. Ludwig Nagel and his team, whose invaluable support helped make this week a truly memorable celebration. My appreciation also extends to the Moroccan chefs, whose commitment and professionalism showcased the rich tapestry of Moroccan culinary art in all its dimensions. This celebration exemplifies how culinary exchanges can strengthen people-to-people ties and foster deeper cultural understanding.
BY GIRMACHEW GASHAW
THE ETHIOPIAN HERALD FRIDAY 18, July 2025
