Where can the roots of exotic North Africa dishes be traced? What other countries have influenced their delightful recipes? How can you faithfully recreate the dishes at home? The traditional foods in North Africa draw their inspiration from the culinary cuisine of Europe, the Middle East and other areas of Africa. From Morocco's rich tagine dishes to Tunisia's spicy harissa dishes, the desert meets the sea in the complex and hearty meals of Northern Africa. What is the single ingredient that stands out in North African cooking? Harissa paste is used in many dishes in the region. It was originally made in Tunisia as a rich garlicky paste, and it's now the base for many dishes in the area. The recipes in this easy cookbook use bottled harissa, but you can eventually develop your own homemade versions, which may be even more pleasing for your family and friends. Many stews and soups of Africa use harissa to ramp up the heat and spiciness. Apparent in North African dishes is the French colonialism, with many dishes tailored to the local desert diet with harissa and other spices. In fact, there are also more African dishes now popular in France, so it's been a two-way street. The enticing recipes in the collection give you a tour of Northern Africa and allow you to bring some wonderful tastes home. Turn the page, let's cook authentic African delights!