How Moroccans fried locusts in Argan oil, boiled and grilled them into delicacies
Moroccan cuisine is a spectacle of delicious, colorful, and joyful food and dishes. From couscous to vegetable-loaded tajines and pigeon-filled pastillas, it embodies centuries of culinary know-how but also reflects times of hardship.
One chapter of Moroccan food tells a story of suffering, resilience, and survival, with many dishes invented during periods of natural calamities, epidemics, storms, floods, devastating locust swarms, and famine.
Morocco has experienced waves of locust invasions