Bizarre Foods America Season 6 Episode 20 Fex, Morocco

In Bizarre Foods America season 6 episode 20, host Andrew Zimmern travels to Fex, a small village in Morocco, to explore their unique cuisine and culture.

Zimmern starts his journey by participating in a traditional Berber wedding ceremony, where he learns about the importance of food in Moroccan weddings. He then visits a local market where he samples a variety of unique fruits and vegetables, including prickly pears and cactus fruits.

Next, Zimmern heads to a nearby farm where he learns how to prepare a traditional tagine, a slow-cooked stew that is a staple of Moroccan cuisine. He helps to gather ingredients such as lamb, vegetables, and spices, before watching the locals prepare the dish in a traditional clay pot.

Zimmern also explores the many different breads of Morocco, including khobz, a round flatbread that is cooked in a wood-fired oven. He visits a bakery where he assists in the baking process, before enjoying the bread fresh out of the oven.

Throughout the episode, Zimmern also tastes a variety of street foods, including snails cooked with spices and chickpeas, and camel burgers with harissa mayonnaise. He also visits a restaurant where he samples a unique dish made from camel hump, which is cooked for hours in a tagine with spices and vegetables.

As well as indulging in the local cuisine, Zimmern also learns about the culture and customs of the Moroccan people. He chats with locals about their daily lives, including their traditions and beliefs, and visits a local school where he helps to teach the children about food and nutrition.

Overall, Bizarre Foods America season 6 episode 20 offers a fascinating insight into the unique cuisine and culture of Fex, Morocco. Zimmern's enthusiasm and curiosity make for an entertaining and informative viewing experience that is sure to leave viewers hungry for more.