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Here's a way to make your own seasoning for African style pepper soups for use when the genuine African seasoning is not available.

Recipe by: Forgemaster

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This Moroccan rub is especially good with lamb but is also great with chicken and vegetarian dishes. I also use this in guacamole and casserole bases to give an extra zing.

Recipe by: NORMM1

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This Moroccan fish marinade known as 'Chermoula' is fabulous with barbecued or fried fish. If you can not find preserved lemons it can be made with finely diced lemon zest.

Recipe by: Afiyet_olson

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A basic Moroccan marinade that works very well on barbecued tuna, blue eyed cod, snapper or bream. Serve the fish with couscous.

Recipe by: Yolli

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Harrisa is a spice paste used all the time in Moroccan cooking. You can buy it in plenty of supermarkets but homemade is even better. It's good on chicken, fish and meat.

Recipe by: Yolli

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One of the main condiments of Northern African cuisine, harissa is a fiery blend of chillies and spices which is ideal in stews, as a dip, on sandwiches - anywhere you need a little heat! Watch this recipe being made in the Allrecipes Harissa Paste video .

Recipe by: Brandon

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