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Agadir (Morocco)
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Main course
Vegan
Food Flavour DNA
Nutritional Values
570kcal
17gProtein
91gCarbs
17gFat
15gFibre
450 gServing
* Per serving · 450 g. May vary.
Allergens
🌾 Gluten
Baddaz
How to order / say it
Say it
بداز — [bad-daz]
Order
A serving of baddaz, please.
Locally
من فضلك طبق بداز
Say locally
A rustic Souss couscous made from cracked corn and vegetables, often finished with argan oil.
Why try it?
Baddaz shows the Amazigh grain culture behind Agadir's food, rather than the restaurant image of Morocco as only meat and tagine. Its humble, sustaining character reflects family cooking across the Souss countryside.
How it tastes
The grains are earthy and pleasantly coarse, with sweet vegetable notes and a toasted corn aroma. Argan oil adds a rich, roasted finish while the vegetables keep the dish moist.
Origin & History — first documented: 1800
Baddaz developed in the Souss Amazigh countryside as a practical alternative to wheat couscous. It was established in household cooking by at least the 19th century and was commonly prepared for family meals and communal occasions. Agadir's regional markets and restaurants preserve it as a local specialty.
Recipe
Ingredients
- 🌾 240 g cracked corn couscous
- 🥕 180 g pumpkin
- 🥕 120 g carrot
- 🥕 120 g turnip
- 🧄 100 g onion
- 🫘 120 g chickpeas
- 🫒 30 ml olive oil
- 🫒 20 ml argan oil
- 🧂 3 g cumin
- 🌿 10 g coriander
Method
- 1 Soak or steam the corn couscous according to its grind, fluffing it twice.
- 2 Cook onion, carrot, turnip, pumpkin, and chickpeas with spices and water.
- 3 Steam the couscous over the vegetables until tender and separate.
- 4 Mound the grains, spoon over the vegetables and broth, and finish with argan oil.
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