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Ethiopian Food Vs. Moroccan Food: What’s Better?

Ethiopia and Morocco are two African countries from two different parts of this continent.

Morocco is located in the north with a long coastline, while Ethiopia is a landlocked country in East Africa.

Due to the differences in their geography, two cuisines also differ in many ways.

In this article, we will take a closer look at Ethiopian food and Moroccan food to see what makes each cuisine special in its own way.

What is special about Ethiopian food?

Ethiopian food is a cuisine that has been passed down for centuries.

It has been influenced by different cultures, from the African continent where it is located in, Arabia, or Indian.

It is delicious, affordable, healthy, and full of flavor.

Ethiopian cuisine uses an abundance of spices, such as ginger, garlic, onion, cardamom, cinnamon, and timin to give their dishes a fragrant flavor.

They have a special love for red meat like beef, goat, or lamb but also many vegetarian options that include lentils, beans, potatoes, carrots, and collard greens to eat with injera bread.

The most popular cooking method in this country is stewing.

The resulting dishes are starchy and have a paste form so that you can easily use pieces of injera to scoop up.

What is special about Moroccan food?

Moroccan cuisine is a diverse cuisine in the north of Africa.

It has a huge variety of dishes that are both healthy and delicious, making it perfect for the whole family to enjoy together.

The main dish people are most familiar with is couscous, which comes from their Arabic origin and looks similar to a grain-based porridge or pasta salad.

Beef and chicken are the most commonly eaten types of meat in this country.

These ingredients are typically eaten in tagines with additional ingredients such as plums, boiled eggs, lemon, and a variety of vegetables to make them even more tasty.

They also eat seafood thanks to the access to the Atlantic and Mediterranean seas.

Some popular kinds of fish that are featured in Moroccan diets are mackerel, European pilchard, anchovy, and sardinella.

What are the differences between Ethiopian food and Moroccan food?

There are several differences between Ethiopian food and Moroccan food despite the fact that they come from the same continent.

Here are some features that set Ethiopian and Moroccan apart from each other:

Moroccan diets include fish besides meat, while Ethiopians mainly eat red meat

Since Morocco lies on two coasts, they have access to seafood, especially fish instead of just meat.

Their diets also include different kinds of fish, such as mackerel or sardinella.

On the other hand, Ethiopia is a landlocked country so their main protein is from cattles such as beef, lamb, or goat, with bushmeat that they can find in the wild.

Ethiopian food is usually served on a plate or platter while Moroccan food is typically served in a bowl

Another difference between Ethiopian cuisine and Moroccan cuisine is that Ethiopian food is usually served on a plate or platter.

Sometimes, the injera bread acts as an edible platter in which other savory dishes are placed on.

On the other hand, Moroccan food is traditionally served in a bowl or a clay pot that is the national dish tagine is cooked in.

What are the similarities between Ethiopian food and Moroccan food?

Ethiopian food and Moroccan food also share a lot of things in common.

Check below for more information:

Beef is commonly consumed in both cuisines

Ethiopians and Morccans love eating red meat, especially beef.

This is the most commonly eaten red meat in these two cuisines.

They usually have this ingredient slow-cooked until tender and enjoyed with other vegetable dishes.

Their dishes are flavorful due to the use of numerous spices

Dishes from both cuisines are based on various kinds of spices.

Some popular spices in Ethiopia and Morocco are cinnamon, cumin, cardamom, cloves, nutmeg, ginger, chili pepper, and turmeric to name a few.

These spices help make their dishes flavorful in a very unique way.

Slow-cooking is the main cooking method in Ethiopia and Morocco

Another similarity between Ethiopian cuisine and Moroccan cuisine is their typical way of cooking.

Foods are typically slow-cooked or stewed until tender or even squashed into a paste form.

Both cuisines use their right hands to eat

The last thing in common is how they eat their food.

Ethiopians and Moroccans have a tradition when eating food.

Accordingly, they typically eat their dishes with their hands, but only the right hand is acceptable.

They mainly use the fingers instead of the whole hand to eat.

Which one is better?

From the north to the south, the east to the west, African cuisine varies depending on the region itself.

Moroccan and Ethiopian cuisines have a lot in common, but they also differ in some ways.

But one thing in common is that their food is very delicious and nutritious.

There is no right answer when it comes to the question which cuisine is better, because it all comes down to your personal preference.

Try both and let us know what cuisine you prefer between Moroccan or Ethiopian.

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