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Globaleats
Ceuta
Taking tips from neighboring Spain.
user ratingCeuta's cuisine is an amalgamation of Spanish, African and Arabic influences. As a coastal city, it boasts a wide range of high-quality seafood including lobsters, crayfish, silver anchovies and spider crab. Fish is usually prepared in Andalusian style—fried, marinated or stewed—evoking Ceuta's proximity to southern Spain. Meanwhile, the various spices and herbs used to dress meats are a testament to the lasting Arabic flavors found in Spanish food culture. Couscous, figs and tajine (a Moroccan stew) also add an African taste to the cuisine.
One of the most traditional dishes found in Ceuta is pastel de bonito, which is a pie made from bonito, a type of fish. The fish is first fried with chopped onions and tomatoes, then baked with a layer of eggs and cream on top. After dinner, Ceutans typically enjoy fruit such as apricots and melon from Morocco. Trenzas de Agustina is a popular dessert—plaited dough flavored with orange and lemon rind, fried in honey and topped with almonds.—Alexandra Menglide
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