Conical-shaped typical Moroccan clay cookware for slow-cooked vegetable, chicken and fish stews.
Essaouira, Morocco, Northern Africa?
Essaouira is an ancient port in western Morocco located on the Atlantic coast. Approximately 350 km south of Casablanca, the city is partially enclosed by late 18th century fortified walls. With a current population around 75,000 including 25,000 living within the medina (old town), the area is renowned for surfing and beaches. This is also the sole spot in the world where Argan trees thrive. Major economic activities include: argan oil production, tourism and craft businesses such as silver and woodworking. The Medina of Essaouira is a UNESCO World Heritage site.
Travel, Food and Writing
I value authenticity and travelling is integral to my writing. My historical fiction, The Inheritance is set in Calabria, southern Italy from 1897 to 1913 and I explored the region to research this book.
Food helps illustrate a sense of place and people. It serves a valuable tool in profiling class divisions, showing character idiosyncrasies, highlighting cultural traditions, reflecting an area’s economy, etc.
In The Inheritance, the preparation of a mushroom-eggplant dish, melanzana al funghetto and a swordfish specialty, pesca spade allla bagnarese as well as goat stew contributed to bringing a long ago era to life.
Whenever I journey somewhere, therefore, I pay attention to food. These photos speak to this interest and someday, will prove valuable to the story I anticipate penning that will feature Essaouira.
What foods have you savoured in your travels? I welcome your comments.
Sardines, eels, sea bass, oysters and lobsters are sold at the Essaouira fish market.
Delicious freshly caught seafood dinner at a restaurant in Essaouira.
An ideal scene for a story.
