Moroccan-Salmon with sweet and spicy barbecue sauce, recipe below
Many of the innovations in Atlantic foodways, particularly the introduction of exotic ingredients from the East, occurred as a result of 800 years of North African cultural imperialism in the Iberian Peninsula after they seized power in 711 A.D. In the first chapter of my book Hog and Hominy (http://cup.columbia.edu/book/978-0-231-14638-8/hog-and-hominy/webFeatures) I talk about how the Moors introduced a number of spices and herbs obtained through the Arabian spice trade into Iberian cookery and eventually to African cookery. Moorish seasoning techniques called for using sugar, spices, and herbs to enhance, not dominate the flavor of vegetables, poultry, red meat, and fish. These spices and cooking philosophies of Moorish and Iberian origins became important to African cooks. Moorish seasoning techniques directly influenced Iberian cookery from 711 to 1491 A.D. This, in turn, indirectly influenced African cookery. Here is a link to an incredible North African sweet and spicy barbecue sauce served with salmon. My wife made the recipe for me in our first year of marriage and the sensational taste of the sauce just smacked my mouth with pleasure. The recipe below also includes side dishes
Moroccan-Salmon recipe: http://www.oprah.com/food/Moroccan-Salmon-with-Cabbage-and-Couscous
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