Translations:African cuisine/27/en
North Africa
In a study of food loss and waste in North Africa, researchers found that the region was wasting about 30% of its food, which is likely to increase as the population continues to grow. This waste occurs for a variety of reasons, including lack of refrigeration and storage facilities. To solve this issue, the people had to get creative with new dishes and ways of storing food. The more we looked, the more we found that people were using all parts of plants in some way—the leaves, stems, flowers, fruits and seeds. They also used every edible part of animals as well—from fat to bones for making broth or soup.
North Africa lies along the Mediterranean Sea and encompasses within its fold several nations, including Morocco, Algeria, Libya, Tunisia, and Egypt. The roots of North African cuisine can be traced back to the ancient empires of North Africa, particularly in Egypt, where many of the country's dishes and culinary traditions date back to African antiquity.