Around sunset, donkeys descend on the Djemaa hauling gas canisters by the cartload and all the makings of 100 small restaurants. Within the hour, the restaurants are up and running, with chefs urging passers-by to note the cleanliness of their grills, the freshness of their meat, produce and cooking oil, and their aromatic spice mixes.
The grilled meats and cooked salads are cheap and often tasty, and despite alarmist warnings your stomach should be fine if you use your bread instead of rinsed utensils and stick to bottled water. Adventurous foodies will want to try Marrakesh specialities such as steaming snail soup, sheep’s brain, and skewered hearts
