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30/01/2007

BBC One - Planet Food

In Morocco, Ben learns how to cook the soup that breaks the Ramadan fast.

Series in which a chef goes on a global culinary adventure. In Morocco, Ben learns how to cook the soup that breaks the Ramadan fast and helps cook a Moroccan pastry.

Series in which a top chef goes on a global culinary adventure, meeting knowledgeable and entertaining characters who initiate them into the philosophies and techniques behind the local diet and customs

Our journey starts in Casablanca with a typical Moroccan breakfast, after which Ben, our Planet Food Traveller, takes in some local culture and visits the worlds third largest religious monument Hassan II Mosque before lunching at the camel market.  Casablanca is a hip, trendy vibrant young city.

Moving on to the Imperial City of Fes where Ben gets lost in the oldest continually inhabited medina and is invited into an old home and learns how to cook the soup that breaks the Ramadan fast, Harira.  Moroccan cooking is an aural tradition and recipes have been passed down from generation to generation.  Ben visits the infamous restaurant and Maison d’hotel ‘La Maison Bleue’ and indulges in delicious ancient dishes.

Onward to the gateway of the desert, the exotic city of Marrakesh where Ben explores the chicken market and olive market and meets up with the head chef of La Mamounia and learns how to make a classic Chicken, olives and preserved lemon Tagine.  

South West into the High Atlas Ben goes to meet a young Chef over from New York whose Berber origins have brought him to the land of mountain honey, almond nut and argane tree, not found anywhere else in the world.  Together they cook a delicious Moroccan pastry with honey and almonds which they take to a local Berber village where they discover argane oil, and amalou being prepared in a traditional way.

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