Last Thursday I found some great posts from travel blogger friends who also visited Morocco.
I started with Jaime’s Breakaway Backpacker post on the beautiful mountain town of Chefchouen, with breathtaking photos of the blue town. Soon, I found a similar post by Robert of Leave Your Daily Hell, and this post on Travels of Adam. One thing you’ll probably notice: travelers have mixed experiences in Morocco. It’s an intense place. You’re sure to find great food, meet incredible people, and see some fantastic sights. However, it’s also extremely likely some of the food, people, and places will provide material for great travel stories of misadventure and malady. That’s Morocco!
Isn’t it cool to read others’ blogs about places you’ve been, or dream of seeing yourself? For me, it’s a great way to relive and revive travel memories, and totally inspiring for future travel adventures.
All these awesome photos and stories got me thinking about my own travels in Morocco and the food I had there. It’s true: vegetarian and vegan options in Morocco are often limited to varieties of vegetable tagine and vegetable cous-cous. After eating these two dishes twice a day you might start to get a little bored, as I did, but you never have to look too far for an excellent, unforgettable veggie cous-cous or tagine.
For me, it was on one of my last nights in sleepy, chilled-out Chefchouen at a somewhat fancy restaurant decorated wonderfully with tiles, flowers, and plants. The night air was cool and refreshing, the view of the town and surrounding hills and valley: majestic. I can still smell and taste the fluffy cous-cous, the soft chickpeas bathed in a sweet and savoury stew of vegetables, and the delicate flavors of the dried fruits and nuts accenting the dish. In fact, nearly all of my kitchen adventures with Moroccan cuisine since then have been attempts to recreate the experience of that heavenly meal.
This recipe below for delicious, vegan Moroccan Stuffed Squash can be used with just about any kind of big squash, or made on it’s own as a sort of vegetable cous-cous dish or vegetable tagine. Just increase the water or stock to make more of a vegan Moroccan stew (tagine) without stuffing and roasting anything. It’s your call if you want to use the squash interior you remove in the stuff itself. With larger squash, they’re often already partly hollow or the insides aren’t always that tasty anyway. Experiment!