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 Andalucia 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, starters and sweets that have a touch of Metropolitan France. Cumin, coriander, caraway, fennel, saffron and marjoram are used in abundance and so are tomatoes, peppers and garlic. Lamb and chicken are the staple meats. 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.