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Morocco, officially the Kingdom of Morocco, is a country in North Africa with a population of 33,241,259. It has a coast on the Atlantic Ocean that reaches past the Strait of Gibraltar into the Mediterranean Sea. Morocco has international borders with Algeria to the east, Spain to the north (a water border through the Strait and land borders with two small Spanish exclaves, Ceuta and Melilla), and Western Sahara or Mauritania to the south.
Morocco is the only African country that is not currently a member of the African Union. However, it is a member of the Arab League, Arab Maghreb Union, Organization of the Islamic Conference, Mediterranean Dialogue group, and Group of 77, and is a major non-NATO ally of the United States.
Morocco is an ethnically diverse country with a rich culture and civilization. Through Moroccan history, Morocco hosted many people coming from both East (Phoenicians, Carthaginians, Jews and Arabs), South (Africans) and North (Romans, Vandals, Andalusians (including Moors and Jews)). All those civilizations have had an impact on the social structure of Morocco. It conceived various forms of beliefs, from paganism, Judaism, and Christianity to Islam.
Each region possesses its own specificities, thus contributing to the national culture and to the legacy of civilization. Morocco has set among its top priorities the protection of its legacy and the preservation of its cultural identity.
Culturally speaking, Morocco has always been successful in combining its Berber, Jewish and Arabic cultural heritage with external influences such as the French and, during the last decades, the Anglo-American lifestyles.
Cuisine
Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. The reason is because of the interaction of Morocco with the outside world for centuries. The cuisine of Morocco is a mix of Berber, Spanish, Corsican, Portuguese, Moorish, Middle Eastern, Mediterranean, and African cuisines. The cuisine of Morocco has been influenced by the native Berber cuisine, the Arabic Andalusian cuisine; brought by the Moriscos when they left Spain, the Turkish cuisine from the Turks and the Middle Eastern cuisines brought by the Arabs as well as Jewish cuisine.
Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Chicken is the most widely eaten meat in Morocco. The most commonly eaten red meat in Morocco is beef; lamb is preferred, but is relatively expensive. Couscous is the most famous Moroccan dish along with pastilla, tajine, and harira. The most popular drink is green tea with mint. The tea is accompanied with hard sugar cones or lumps.
Music
Moroccan music is predominantly Arab, Andalusian and other imported influences have had a major effect on the country's musical character. Rock-influenced chaabi bands are widespread, as is trance music with historical origins in Muslim music.
Morocco is home to Andalusian classical music that is found throughout North Africa. It probably evolved under the Moors in Cordoba, and the Persian-born musician Ziryab is usually credited with its invention.
There are three varieties of Berber folk music.
Chaabi (popular) is a music consisting of numerous varieties which are descended from the multifarious forms of Moroccan folk music. Chaabi was originally performed in markets, but is now found at any celebration or meeting.
Popular Western forms of music are becoming increasingly popular in Morocco, such as fusion, rock, country, metal and particularly hip hop.
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