Each place has its culture and its special food, for example the Berber origin, agadir souss, tajine is now part of the Moroccan gastronomy. Many tajine recipes are considered as national dishes in Morocco. Tagine, couscous, pastilla and other delicacies, testify to the richness of the Moroccan culinary art. But, to each region its dish and to each dish its history. Tagine is one of the best known dishes in the Souss region.
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Chicken or meat with raisins, almonds or vegetables, tajine Souss is always omnipresent in the holidays as in everyday life. Thus, several restaurants in the region have specialized in the preparation of this famous dish very popular with tourists and lovers of Moroccan cuisine. Tikiouine has forged a reputation in this area. Since I moved to Agadir, I used to come once a week here to Tikiouine to eat a tajine and I can tell you that it is a true delight. The families are also loyal customers, confirming the tradition of a good dish that does not taste if it is not eaten with the family.
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Every Sunday I come with my husband and my children for lunch and sometimes for dinner. If tajine is one of his specialties, Tikiouine also offers other specialties: honey, olive oil and argan or Amlou that consumers usually accompany a glass of mint tea and afarnou, this bread whose name refers to the oven where it is made leather. This delicious bread is characterized by the marks of small pebbles on which it is deposited during cooking. It also gives off the smell of wood that was used to cook it. Another special feature of Tikiouine, all these products come from the region. However, over time, several restaurants in this area have become traditional bakeries where people come to buy afarnou bread.
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For many specialists and connoisseurs, the secret of a good tajine lies in the respect of the traditional recipe that includes meat, olive oil and onions that must be simmered before being decorated with peas and other vegetables or grapes dry.
