The centuries long history of invasions have contributed to the diverse sense of good food traditions, different ingredients and naturally the best possible combination of all these factors. Fish and seafood are plentiful while natural environment is very generous for feeding large quantities of sheep and goat.
Poultry is also very popular throughout the country.
Even the desert supplies a rich harvest of dates from its remote oases. M ost these ingredients have always been used by the indigenous Berber people of Morocco in their traditional dishes. Also the invaders introduced a large number of now traditional ingredients, along with previously unknown preparation and cooking methods. The Arabs introduced spices, different varieties of bread and dishes based on grains. French and Italian cuisine had a profound effect on the contemporary Moroccan cuisine as well.