Bizarre Foods with Andrew Zimmern

Season 1 Episode 2

Morocco

0
Aired Monday 10:00 PM Mar 05, 2007 on Travel Channel

Episode Recap

Andrew is in Morocco, full of African, Mediterranean and European influences. In the town of Marrakech, he heads to the Djemma Square, which fills up early with food merchants selling animals and food. At Lamb Alley, he discovers mashwi, whole lamb roasted in deep clay pits and gets portions of shank, leg and knuckles to eat. It is greasy to eat, but delectable. Andrew tries part of the ear, cheek, tongue and even the eyeball.
Onward to the Souq Marketplace, a meat-lovers paradise and the oldest market in the square, Andrew finds more roasted lamb and a variety of fresh olives. Moroccans love to pickle their food he adds. He gets simmered snails with turmeric, considering the broth the best part. He finds displays of dried foods and dates rated by size and sweetness and gets interested in klia, a smoked and dried mystery meat preserved in fat to eat later. He also finds sheep's head, beef liver and tongue, lamb kabobs, beef heart and beef pancreas with trite and currant. He stops to eat with a Chinese couple that recognizes him from his Asian travels as he sits to eat his Moroccan yakatori with beef liver and heart. As the day drifts into night, Andrew samples Moroccan tea with ginger, said to be good for the kidneys.
Andrew mentions that Morocco is a land of exotic locations for tourists, full of scenery to see while eating. He meets up with his local guide, Mo, for a trip to Quarazate near the majestic Atlas Mountains and a visit to the local marketplace. He watches locals pick through an onion pile and experiences goat hooves from the male goat since the hooves of the female take too long to cook. Mo shows a place for Andrew to cook his klia which has been festering in a van since he got it. Andrew finds a place to sit close to where the movie, "Gladiator", was filmed. The klia turns out to be one of the most challenging things he has tried to eat. It's so foul to eat it attracts flies and even forces him to slap his head like Curly Howard of the Three Stooges. He says the eggs added soften the blow, but it's just not enough. He's soon off for a camel ride to Worzazade where "Laurence of Arabia" was filmed at the largest movie site outside Hollywood. Camel meat is served in the region, but it's rare; camels are more valuable as transportation. Andrew has a dish called tajine filled with chicken, fruits and spice with mint tea along with samplings of sausage and kafta, a dish of seasoned minced lamb, along with roasted kidneys with fresh onions and tomatoes.
Off to Essaouira, the sardine capital of the world, Andrew visits a port where seafood is sold and auctioned. Fresh fish and sea life is taken directly off the boats and seasoned and preserved with sea salt. Andrew observes Moray eel, stingray, fresh shrimp, sardines, turbot and cuttlefish, buying samples to take to a vendor to cook up for him. Preserved in the sea salt, the sardines don't need much seasoning and prove to be a delicacy. In the nearby market, Andrew shows off the myriad spices and medicinal herbs like galungo herb.
In the Eureka Valley, Andrew discovers peacock being prepared and cooked. He meets his hostess, Syeda, who cooks without modern conveniences in her own home. Andrew is served a meal of tajine and cuscous, fresh goat with saffron and vegetables.
Back to Marrakech, Andrew visits the Scharzaman Restaurant named for a character in "A Thousand and One Nights". He is here to try pestia, pigeon pie, with a large selection of dishes. One of the dishes is brewat, packed with chicken and vegetables. Andrew gets a show with dancers and entertainers, but before wrapping his full Morrocan experience, he is back to the Djema market for poached calf brains and a meeting with other culinary explorers.
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