Just as farmers in Errachidia province were counting on a stronger agricultural season after years of drought, the return of the desert locust has raised new concerns. Swarms have been reported in several oases and farming areas, fueling fears for palm groves, crops and the livelihoods of hundreds of families who rely on agriculture in the region.
Throughout history, Moroccans, including Jewish communities, developed unique methods to cook locusts, turning a pest into a delicacy and even a source of economic relief. Let’s explore the fascinating ways Moroccans prepared locusts during the 18th and 19th centuries.
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