Agadir Food: Souss Cuisine, the Fish Tagine with Argan Oil, the Agadir Marina Restaurants, the Central Market, the Argan Gastronomy, and the Atlantic Seafood Culture
The Agadir food route covers the Souss regional cuisine as the most argan-oil-centric single Moroccan regional kitchen, the fish tagine with the argan oil and the chermoula, the Agadir marina restaurant scene, the Central Market for the Souss produce, the argan gastronomy culture, and the Atlantic seafood tradition.
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Souss Regional Cuisine: The Argan Kitchen
The Souss regional cuisine of the Agadir province is the most argan-oil-defined single Moroccan regional kitchen with the amlou (argan oil, almond, and honey paste - the most nutritionally complete single Moroccan breakfast spread), the fish tagine with the argan oil and the preserved lemon, and the berber tagine with the argan oil-fried onions and the Souss vegetables representing the most completely argan-integrated single Moroccan regional cooking tradition. The Souss cuisine also incorporates the most saffron of any Moroccan regional cooking tradition (the Taliouine valley saffron from the eastern Anti-Atlas is the most expensive single Moroccan spice product and the saffron capital of the Arab world).
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Fish Tagine: The Agadir Signature Dish
The Agadir fish tagine with the chermoula-marinated sea bream or the sole, the argan oil, the preserved lemon, the tomato, the green pepper, and the coriander cooked in the conical clay tagine pot is the most directly Atlantic Moroccan single dish and the preparation that most completely represents the Agadir culinary identity by combining the Mediterranean spice tradition with the Atlantic fish resource and the argan oil of the Souss plain. The fish tagine is the most recommended single dish to order at any Agadir medina restaurant and the clearest single indicator of the kitchen quality.
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Agadir Marina: The Restaurant Concentration
The Agadir marina restaurant complex, built around the pleasure boat harbor south of the Corniche, is the most concentrated single restaurant district in Agadir with the 40-restaurant row offering the widest single choice of Moroccan, French, Italian, and international cuisine in the city. The marina restaurant competition creates the most competitive single restaurant market in Morocco outside of Marrakech and Casablanca and the most reliably fresh single seafood supply via the direct connection to the Agadir fishing port. The marina evening promenade is the most socially active single evening destination for the Agadir hotel tourist.
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Central Market: The Souss Produce Hall
The Agadir Central Market (Souk El Had, the Sunday Market), the most commercially comprehensive single Moroccan market in the Souss region with 6,000 shops and stalls covering the fresh produce, the argan oil, the Souss vegetables and fruits, the silver jewelry, the spices, and the craft goods in the most orderly single market layout in Morocco, provides the most direct single contact with the Souss Valley agricultural production for the Agadir visitor. The saffron stalls with the Taliouine saffron at the most competitive single price in Morocco and the argan oil cooperative stalls with the cold-pressed culinary and cosmetic argan oil are the most valuable single market purchases in the Agadir Central Market.
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Amlou: The Souss Breakfast Paste
Amlou, the Souss Berber breakfast paste made from the toasted ground almonds, the argan oil, and the Taliouine honey mixed to the consistency of the American peanut butter, is the most nutritionally dense single Moroccan breakfast food and the Souss Berber preparation most immediately comparable to an international reference product for the non-Moroccan visitor. The amlou is best eaten in the Agadir breakfast tradition with the Souss flatbread (rghaif) and the argan oil poured over and the fresh-squeezed Souss orange juice, creating the most completely local single Agadir breakfast available in any Souss region auberge.
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Souss Orange: The Agadir Agricultural Export
The Souss Valley orange, the most commercially important single Moroccan agricultural export product with 600,000 tons annual production from the Inezgane-Ait Melloul plains surrounding Agadir, is the sweetest and most commercially recognized single orange in the North African market and the product that funded the Agadir economic recovery after the 1960 earthquake. The fresh orange juice squeezed at the Agadir Central Market and the Corniche juice stalls from the Souss navel orange is the most widely consumed single breakfast drink in Agadir and the most directly linked single consumer product to the Souss Valley agricultural identity.
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More in Agadir
Agadir History: The Portuguese Kasbah, the Colonial Economy, the 1960 Earthquake Reconstruction, the Memory Museum, and the Reinvented Modern Moroccan City
Agadir Nature: The Argan Forest of the Souss, Anti-Atlas Mountain Trekking, the Berber Village Circuit, the Oued Souss Estuary Birds, and the Atlantic Coastal Landscape
Agadir Surf: Taghazout Village, Anchor Point, Killer Point, Hash Point, the Surf Camp Culture, and the Moroccan Atlantic Surf Season
Agadir Practical: Al Massira Airport, the Marrakech Bus Connection, the Beach Resort Accommodation Choice, the Optimal Timing, and the Departure Summary
Agadir Region: Tiznit the Silver Capital, the Souss Berber Culture, the Oasis Villages of the Anti-Atlas Foothills, and the Amtoudi Granary Circuit
