| There have been numerous culinary
influences on Algeria and North Africa: native Berbers,
Phoenicians, Romans, Arabs, Spanish Moors, Turks and finally
French. Berbers lived on grains, dried fruit and lamb. From
Andalusia came stews or tagines and the use of fruit and nuts in
cooking. The French have a very big influence on Algerian
cuisine and this is most obvious in the use of tomato puree and
sweets and starters that have a touch of Metropolitan France.
Algerians use little spice and the cooking is simpler and milder
than that of neighbouring Morocco. Cumin, coriander, caraway,
fennel, saffron and marjoram are used in abundance and so are
tomatoes, peppers and garlic. Lamb and chicken are the most used
meats and Mediterranean fish makes up the remainder of this rich
and varied cuisine. At Krimo's we serve a variety of Mediterranean dishes including a few Algerian ones.
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