Agadir Beach Feast menu
Agadir Beach Feast — A Sun-and-Sea Souss Menu
Agadir and the Souss valley behind it give Morocco two of its signature flavours: the Atlantic's endless fish and the golden, nutty amlou made from argan. This beach feast menu brings both together — a spread of fish brochettes and grilled sardines from the grill, amlou and bread to dip, and salads dressed with argan oil. It is a relaxed, sun-warmed table for eating outdoors. Below are the courses, a shopping list and a timeline built for grilling. See the recipes and a how-to on cooking fish over coals.
The menu
To dip
Amlou with bread and honey
The Souss speciality — roasted almonds ground with argan oil and honey into a rich, nutty spread for warm bread.
Starter
Grilled sardines with chermoula
Fresh Atlantic sardines marinated in chermoula and grilled over coals until blistered.
Main
Fish and prawn brochettes
Chunks of firm white fish and prawns skewered, brushed with chermoula and grilled.
Side
Tomato and pepper salad with argan oil
A simple chopped salad dressed with fruity argan oil instead of olive — the local signature.
Side
Grilled corn and bread
Charred corn and country bread from the grill, the way it is sold along the Souss beaches.
Drink
Mint tea and fresh orange juice
Mint tea to finish and cold orange juice from the Souss orchards.
Shopping list
- Very fresh sardines, firm white fish and raw prawns
- Coriander, parsley, garlic, cumin, paprika and lemon (for chermoula)
- Roasted almonds, culinary argan oil and honey (for amlou)
- Tomatoes, peppers and onion (for the salad)
- Food-grade argan oil (for dressing)
- Corn on the cob
- Khobz or batbout bread
- Skewers (soaked if wooden)
- Oranges for juicing
- Fresh mint and green tea
Prep timeline
-
Day before
Make the amlou if buying whole almonds — it keeps for weeks in a jar.
-
Morning of
Buy the fish and prawns fresh; make a big bowl of chermoula.
-
1 hour before
Marinate the sardines, fish and prawns; thread the brochettes; make the salad.
-
At the grill
Get the coals hot; grill the corn first, then the brochettes and sardines to order.
-
To serve
Set out the amlou and bread while the fish grills; brew tea for the end.
Host's tips
- Buy fish the same morning — a beach feast lives on freshness, not planning ahead.
- Use culinary (roasted) argan oil for amlou and salads; cosmetic argan oil is not for eating.
- Soak wooden skewers so they do not burn through on the grill.
- Keep the fish moving over medium-hot coals; sardines cook in minutes and dry out fast.
- Amlou is the taste of the Souss — serve it generously, it disappears quickly with warm bread.
Questions about this menu
What is amlou?
A rich spread from the Souss region made by grinding roasted almonds with argan oil and honey. It has a peanut-butter texture and a deep nutty flavour, eaten with bread, often at breakfast.
What is special about argan oil in cooking?
Culinary argan oil, made from roasted kernels, has a toasty, nutty flavour unique to southwest Morocco. It is used to dress salads, make amlou and drizzle over dishes — not usually for frying.
What fish is typical on the Agadir coast?
Sardines above all, plus sea bream, mackerel, and prawns. Agadir is one of Morocco's biggest fishing ports, so the catch is abundant and cheap along the coast.
Is culinary argan oil the same as cosmetic argan oil?
No. Culinary argan oil is pressed from roasted kernels and is safe and delicious to eat; cosmetic argan oil is unroasted and processed for skin, not for food. Buy food-grade for this menu.
Can I cook this without a coal grill?
Yes, a griddle pan or oven grill works, but the smoke of real coals is central to the beach-feast character. Get the pan very hot and do not crowd the fish.
Learn to cook this menu with a local in Marrakech
Every dish here is taught, hands-on, in a Marrakech cooking class — or taste them across the medina on a guided food tour.