A piece of Africa in ‘s-Hertogenbosch, since 1997.

Some important ingredients in North African cuisine are:

Couscous: a tasty, grainy millet product that is gently steamed over a sauce in which many types of vegetables, herbs and meat (or fish) are cooked.
Merguez: Slightly spicy seasoned sausages, filled with minced lamb.
Kefta: meat, consisting of minced veal with fresh herbs

Vegetables play an important role in North African cuisine. The same can be said of the sauces, which are often made on the basis of tomato, varying in taste from spicy to mild to sweet.

There are many similarities between the cuisines of all Maghreb countries (Morocco, Algeria, Tunisia and Libya). Globally, preferences differ per country: spicy dishes in Tunisia, full, exuberant taste and with a lot of saffron in Morocco and mild taste in Algeria.