The Country Food Similarity Index is a statistically-based attempt to quantify how similar the food in one country is relative to another. By comparing the weight of raw food ingredients used in each country, a score is assigned that reflects the degree of similarity between the respective countries. The methodology is exactly the same for each country studied.
The Most Similar Cuisines to Moroccan Food
Morocco is a country in North Africa that has a unique blend of Mediterranean, Berber, and Arab influences. The four countries with the most similar food all border the Mediterranean Sea. They also tend to have relatively dry climates. Furthermore, these countries are neither especially wealthy nor especially poor.
- Algeria is on Morocco’s western border. Both countries have many Berber people, but most people natively speak Arabic now. These countries have a rich tradition of slow-cooked stews. Key ingredients such as lamb, chicken, couscous, and a variety of spices like cumin, turmeric, and cinnamon are common in both Algerian and Moroccan dishes. Additionally, preserved lemons and olives enhance the flavors of many traditional dishes.
- Tunisia is another Arabic-speaking country that borders Algeria and the Mediterranean. Couscous, is a staple in both countries. Barley is one of the most commonly eaten grains in these nations. Harissa is a spicy chili paste that adds heat to traditional dishes in Tunisia and Morocco. Saltwater fish and chicken are the most commonly eaten meats in both countries.
- Libya and Morocco incorporate ingredients commonly found in Mediterranean cuisine, such as olive oil, tomatoes, and a variety of fresh herbs. Flatbreads and couscous are commonly used to accompany their traditional meals. Preserved lemons and olives are commonly used in both cuisines to add a tangy and briny flavor to dishes.
- Cyprus is not in North Africa, but its cuisine has some similarities with Morocco. Both countries incorporate olive oil, fresh vegetables, and seafood into their dishes. Both cuisines emphasize the use of fresh, seasonal ingredients. Fresh vegetables, herbs, and fruits play a significant role in their dishes. Both countries have European and Middle Eastern influences.
- Georgia borders the Black Sea, not the Mediterranean. Like Morocco, it makes extensive use of fresh herbs to enhance the flavor of dishes. Cilantro, parsley, and mint, are commonly used in both culinary traditions. Bread is a staple in both Georgian and Moroccan diets, but potatoes are a commonly eaten starch as well. Stuffed grape leaves are a culinary element shared by both cuisines.
Related: The 10 Most Similar Countries to Morocco
The Least Similar Cuisines to Moroccan Food
Four of the five countries with the least similar food to Morocco border the Pacific Ocean. With the exception of Cambodia, these countries are mostly Christian. Furthermore, these countries tend to get significantly more rainfall as well. As a result, these countries are more densely forested than Morocco as well.
- Micronesia is a group of small islands in the Pacific Ocean. The country’s isolation has limited its exposure to foreign influences. Coconuts are a huge part of their cuisine. In addition, rice and cassava are the two most commonly eaten starches in Micronesia, in contrast to Morocco, where corn and wheat are more often consumed.
- Central African Republic, like Morocco, is located in Africa. However, its food is far different from Morocco’s. The majority of this landlocked country’s diet is based on cassava and yams. Bananas and plantains are also an extremely common source of food in the country.
- Cambodia‘s food is far different from Algeria’s, since the country’s diet is heavily based in rice and cassava, while relatively little wheat and potatoes are consumed there. Freshwater fish make up a large part of the diet in Cambodia, while chicken is more popular in Morocco.
- Solomon Islands is another country located in the Pacific Ocean on this list. The country’s diet is much more reliant on sweet potato, yam, taro, and coconut than Morocco. In addition, coconuts are more commonly used in the Solomon Islands.
- Papua New Guinea is another Melanesian country on this list. Papua New Guinea has a rich variety of indigenous crops and fruits, such as taro, yams, sweet potatoes, and tropical fruits. The agricultural practices and staples in Papua New Guinea are tailored to the local environment. In Morocco, grains like couscous and wheat are more common.
Related: The 10 Least Similar Countries to Morocco
Full Food Similarity Ranking of Countries and Territories
Morocco’s Most Common Food Ingredients
Protein: Chicken, Saltwater Fish
Fruit: Apple, Orange
Vegetable: Onion, Tomato
Starch: Wheat, Corn
Primarily based on 2020 data from the Food and Agriculture Organization of the U.N.
