In the region of Souss, the kitchen draws from nature:
Reserved for special occasions, pastilla (filled pie of flesh of pigeon, ground almonds, eggs, onions, spices) or BBQ are real feast dishes.
In Agadir, the kitchen is enriched by the specific contributions of this region. Gathering, hunting and fishing practices, even perennial among the inhabitants of the hinterland (Western High Atlas and the Anti-Atlas), give the opportunity to savour snails with thyme, Moroccan Hare or mackerel, octopuses or mussels.
The local gastronomy is its specificity in the argan tree, which crushed kernels provide argan oil, renowned for its dietary virtues, is the emblematic tree of the area. The oil of argan (or argan) is derived from the argan tree, tree endemic to the Morocco, present mainly in the southwest of the country between Agadir, Essaouira and Taroudant. It is widely used in the traditional cuisine of the region.
The couscous is also part of the most consumed foods. Abbadaz, couscous with fish with vegetables fresh or preserved and served with a cornmeal, is a specialty of Agadir and its region. It is also preparing for barley (dchicha). Agadir is also present in the Guinness Book of records by the biggest couscous of the world.
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