North African cuisine contains many elements of African and Mediterranean cultures, with other factors shaping food consumption preference, including trading networks and the region's colonial heritage. Given the prevalence of Islam in the region, pork is marginalised; instead, lamb and fish are widely consumed. Couscous is also part of the staple diet across the region. While governments across the region have traditionally supported consumption through subsidies, Morocco has put an end to these policies in recent years, in a bid to reduce budget shortfalls. For now, food subsidies remain in place in Algeria, although the low oil price environment will continue to constrain government revenues and could result in subsidy cuts over the coming years.

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