Photo by Lozbot and used under a Creative Commons license

In Reticente [es], the blog of Juan David Escobar, he writes about that tradition that has been passed down by many generations:

Mis abuelas nos enseñaron que a eso de las 3pm, se debe parar la vida para comer algo caliente con parva, o lo que te encuentres, pero comer “algo”.

More often that not, this “something” is an arepa. On a cold afternoon, Escobar participated in the preparation of arepas of chócolo (soft corn), and which is something also discussed in other Colombian blogs. The Blog de Colombia [es] provides an explanation about the process to prepare the arepa:

La arepa es una de las comidas más típicas en Colombia. Para hacerlas, los ingredientes son muy básicos: harina de diferentes tipos de maíz, agua, aceite y sal. Luego está el relleno, que cada uno puede hacer de lo que quiera, pero la arepa pura es lo importante. Aunque todavía no se pongan de acuerdo sobre qué país es el originario, la arepa colombiana tiene su propia tradición y forma de elaboración.

The arepa of chócolo is made after threshing the corn, as indicated by the blog Recetas de Cocina, Colombia Turística [es]:

Se desgranan los chócolos, y se muelen. Debe quedar una masa suave. Se arman las arepas y se ponen a asar sobre una hoja de plátano, luego se voltean sobre una hoja nueva, hasta que queden bien asados por ambos lados.

The arepa of chócolo is accompanied with cheese [es]:

Si quiere puede hacer dos cosas con el queso: cortarlo en lajitas, cortar la arepa por el borde e introducir el queso en la mitad y asarlas de nuevo por un minuto o rallar el queso y mezclarlo, con la masa, antes de armarlas.

Blogger Carlos Múnera of the blog Somos Iguales [es] affirms:

Qué cosa más rica es ese binomio culinario de la arepa de chócolo* con quesito y mejor cuando se forma aquel triángulo amoroso a la llegada de un espumoso chocolate en leche. Sí señores, ah fríos que nos ha quitado ese trinomio de sabor. Ah tardes que nos han acompañado paralelo a una buena visita parviada*. Cuán sencillos y humanos nos sentimos cuando comemos del fruto de la tierra cocido al calor del fuego.

Photo by Juan David Escobar and used with permission.

Finally, Escobar of the blog El Reticente [es] concludes his post:

Mientras los ordenes económicos y de seguridad se mueven y la ciudad crece y se moderniza, todavía por aquí tenemos las tradiciones más clásicas, a pesar de que de las abuelas ni los huesos quedan.

The quintessential element of Moroccan cooking…the tajine!

Ask anyone who's never been what they know about Morocco, and it's likely that one of the first words out of their mouth will be “couscous.”  The seminal Moroccan dish is famous the world over, and to many, is synonymous with the country itself.  But Moroccan cuisine goes far beyond couscous, offering delectables both sweet and savory, meaty and vegetarian.  And this week, bloggers are tempting us with all of it!

The View from Fez digs into couscous in a post about Peace Corps volunteer Cynthia Berning (a blogger herself), who is working with Association ENNAHDA to create an eco-tourism experience around food.  The blogger writes:

Now the association has an eco-tourism project where groups of visitors are welcomed to Khoukhate to learn the secrets of a good Moroccan couscous, and at the same time experience traditional rural life. Visitors roll their own couscous from scratch with the local women, and then cook it and eat it for lunch.

(A note to tourists: Fez Food has teamed up with Association ENNAHDA to offer the experience in the city of Fez.)

Typical seven-vegetable couscous (photo by ukcider*)

Moving to American blogger 760 Days in Morocco, we learn about fast food options in the city of Rabat.  The blogger shares her favorite quick-stop restaurant, writing:

Our favorite place for roasted chicken platters is Brador Pizza Restaurant because their rice is deliciously spiked with veggies, cloves and herbs.  They also serve roasted garlic and herb potatoes, plus fries and their tomato sauce is excellent.  Any leftovers from there are promptly eaten as a snack later in the evening.  One of the best parts of this meal is the price, usually 20-25 DH at any given place which is $2.60-3.25 as of today’s exchange rate- for all that food!

The blogger also shares a tempting soup recipe accompanied by photos of the finished product.

Photo from Mint Tea & Tagine

After couscous, tajine is probably the best-known dish (or group of dishes) that comes to mind.  Named for the conical pot it's cooked in, a tajine can take many forms; some are filled with meat and eggs, while others combine sweet and savory with chicken and prunes.  The aptly-named blog Mint Tea & Tagine shares a delectable-sounding recipe for Chicken and Fennel Tajine, complete with photographs (see left).

And what would any good cuisine be without dessert?  The blogger behind The Good Life in Morocco shares some photographs of delicate Moroccan pastries in this post.  And of course, what would any dessert be without an obligatory (best obligation ever!) cup of steaming hot mint tea?  Christine Benlafquih, the About.com guide to Moroccan food, recently shared the darija vocabulary for tea:

Atay is the Moroccan Arabic word for tea. In Morocco, green tea is usually steeped in a berrad (Moroccan teapot) with lots of mint (na'na') and then sweetened with generous amounts of sugar.

The resulting drink is Morocco's famous mint tea, or atay bi na'na. The Moroccan Mint Tea Recipe tells how to make it, and you can see more Moroccan tea recipes in the glossary listing for atay.

For those do-it-yourself types following along at home, Christine's page is an excellent place to find authentic Moroccan recipes.  And for an extra-special treat, you can follow Mediterranean cooking expert (and cookbook author) Paula Wolfert on Twitter.  Happy cooking!

*Creative Commons-licensed photo by ukcider.