Market Cuisine
Forget sophisticated menus. The real cuisine of Essaouira is that of the market, dictated by the day's catch and the harvests of the region's farmers. Haha.
Fish Tagine
As you'd expect from a fishing port, fish reigns supreme. The local specialty is conger eel tagine with raisins and caramelized onions, a divine sweet and savory combination. Alternatively, opt for simply grilled sardines with chermoula (a marinade of coriander, garlic, cumin, and lemon).
Liquid Gold: Argan Oil
You are in the land of the Argan tree. This nutty-flavored oil perfumes salads and accompanies morning bread (Amlou). Be sure to use culinary (roasted) Argan oil, not cosmetic. It's the soul of Essaouira's terroir.
Slow Food Philosophy:
Cooking in a tagine (the earthenware dish) is slow, very slow. It preserves vitamins and blends flavors. Here, we don't eat quickly, we savor time.
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