Food Traditions of the Souss Region

The land of the argan tree

Nothing defines the Souss more than the argan tree (Argania spinosa), which grows across the region and almost nowhere else on Earth. Its oil, pressed from roasted kernels for culinary use, gives the local cooking its distinctive toasty richness and is the foundation of amlou — the roasted-almond, argan and honey paste that is the region's most famous speciality. Argan oil is drizzled on couscous, stirred into dishes, and eaten with bread for breakfast.

The Souss is also almond country, and almonds appear everywhere: in amlou, in pastries, in tagines and as a snack. The combination of argan and almond gives the region a nutty, rich character quite unlike the cooking of other parts of Morocco. Women's cooperatives, which produce much of the region's argan oil, have become an important part of both the economy and the preservation of tradition.

Saffron, citrus and the garden of Morocco

The Souss and its margins are agriculturally rich. To the east, around Taliouine on the road to the desert, lies Morocco's saffron country, where the precious spice is harvested by hand from autumn crocuses. The valley floor and the plains around Agadir form one of the country's great market gardens, producing citrus, tomatoes and vegetables on a large scale — much of it for export.

This abundance shapes the everyday table. Fresh vegetables and citrus are plentiful, and the region's cooking makes full use of them. Goat and lamb from the surrounding hills, chicken, and the produce of the irrigated plots combine with argan and almond to give Souss cuisine its particular balance of richness and freshness.

• Argan and amlou: the region's defining products, used at breakfast and in cooking.
• Saffron: harvested around Taliouine, on the eastern edge of the region.
• Citrus and vegetables: the Agadir plains are a major market-garden and export zone.
• Atlantic seafood: Agadir's fishing fleet supplies fresh fish to the coast.

Agadir, the coast and Chleuh identity

Agadir, rebuilt after the earthquake of 1960 as a modern city and resort, is the Souss's window on the Atlantic and one of Morocco's major fishing ports. Its harbour brings sardines and other Atlantic fish to the regional table, adding a maritime dimension to the argan-and-almond cooking of the interior. The wider region retains a strong Chleuh Amazigh identity, with the Tashelhit language and distinct customs, and its food is a proud expression of that heritage.

For the argan tree at the heart of it all, see the history of argan oil; for the region's most famous dish, see the history of amlou; and for the broader Amazigh tradition, see Amazigh food heritage.