If you immediately see Bogart and Bacall on a misty night when thinking of Casablanca, Morocco’s most modern metropolis is likely to astound you. Here, well-preserved colonial buildings with soft lines and great detail surround the Plaza des Nations Unies (United Nations Square), Casablanca’s focal point and center, from which wide venues fan out in all directions.
Our explorations of the city covered many bases [see our previous posts on Marché Central (Central Market), La Mosquée Hassan II (Hassan II Mosque), and Notre Dame de Lourdes Catholic Church]. The photographs in this blog post reflect some of the local sights and culture; additional blog posts will cover the Royal Palace and “Eating Local”.
L’huile d’argan (Moroccan argan oil) is a plant oil produced from the kernels of the argan tree (Argania spinosa L.) that is endemic to Morocco. In Morocco, argan oil is used to dip bread in at breakfast or to drizzle on couscous or pasta. “Culinary argan oil (argan food oil) is used for dipping bread, on couscous, salads and similar uses. Amlou, a thick brown paste with a consistency similar to peanut butter, is produced by grinding roasted almond and argan oil using stones, mixed with honey and is used locally as a bread dip. Various claims about the beneficial effects on health due to the consumption of argan oil have been made. Researchers have concluded that daily consumption of argan oil is “highly likely” to be one factor that helps prevent various cancers, Cardiovascular diseases, and obesity.” – Wikipedia
“Moroccans traditionally use un-roasted Argan oil to treat skin diseases, and as a cosmetic oil for skin and hair. In cosmetics, Argan oil is advocated as moisturizing oil, against acne vulgaris and flaking of the skin, as well as for ‘nourishing’ the hair. This oil has also medicinal uses against rheumatism and the healing of burns. Externally, Argan oil is used for hair as brillantine, to fortify and in the treatment of wrinkled or scaly dry skin.” – Wikipedia