Photos - Foods

In England, with Ev & Ken, we found a little Malaysian restaurant in Chinatown. Of course we had to try the laksa and the Singaporean prawn mee. It was pretty decent (good enough that Ev & Ken went back there THREE times...)

A delicious lunch dish in Zanzibar: briani rice with potatos and beef. The rice had all kinds of local spices in it, and clearly demonstrated its Indian influences.

A common Kenyan meal on our last day in Nairobi: ugali, lamb, nyoma choma, and a local Tusker beer. Can't say we're huge fans of ugali, but it was still worth trying.

An incredible pizza-quiche dish that our Tanzanian safari guide made over a basic campfire.

Our last meal in London: can't go wrong with a pint and a pie! London Pride is a local beer that was quite different... it was completely flat, i.e. no apparent carbonation. Not bad, but took some getting used to. Across the table from my seafood pie are Anne's fish 'n chips, of course!

Tapas at the outdoor cerveceria in Plaza de Santa Ana in Madrid, Spain (thanks for the recommendation Wende!). All kinds of tostadas, with various cheese spreads, salmon, jamon (dried ham), accompanied by a caña (glass of beer) and olives.

More Spanish tapas: this time we had pate de jabali (wild boar paté), in a determined effort to send the wild pigs in Tanzania a message. In the foreground, more tostatas de salmon.

A plate of gnocchi at a bit of a nicer restaurant in Palace de Pena, Sintra, Portugal. Not particularly Portuguese, but still a nice meal.

Snacks from a cafe in Lisbon, Portugal. Called rissois and pastéis de bacalhau, these snacks were typically fried pastries stuffed with all kinds of different meats and fish fillings.

A VERY local dish : Tripas á moda do Porto, or basically, tripe from Porto, Portugal. This was basically a bowl of lots of tripe cooked in baked beans and sausages. Apparently, the people in Porto are referred to by the rest of the country as triperos - tripe eaters.

Very sweet Spanish dessert called crema catalana. Ice cream on the bottom with a baked custard/flan top that had a chewy texture.

A classic breakfast, freshly squeezed zumo natural, a cup of very strong cafe, some churros, and a napolitan pastry

Pescados fritos, or fried fish in Malaga, Spain. Pictured here is adobo and gambas al Ajillo (shrimp), accompanied by some olives and bread. With another caña, of course.

A part of daily Moroccan life: thé a la menthe (mint tea). It's very sweet, but quite addictive!

A typical Moroccan breakfast: mint tea, fresh orange juice, and a crepe with honey

Vegetable tajine (a Moroccan stew cooked slowly in a clay pot) with a plate of brochettes in the back.

A dessert pastilla: layers of light filo with sweet cream in between, and sugar, almonds and cinnamon sprinkled on top.

Marrakesh night market food: an assortment of meats, seafood, and olives prepared on the spot, every night at el Jemma

Something a little more exotic: goat heads and sheep brains. We thought about it, but didn't.

Harira, the Moroccan soup that was incredibly cheap, yet incredibly fulfilling. Taken in the evenings, harira has lamb, chick peas, and spices in it.

Our platter of fresh seafood in Essaouira, with seabass, scampi, cuttlefish, lobster, shrimp, sardines, and flounder.

Click here to see details of a special Moroccan dining experience at Dar Moha restaurant in Marrakech

A Tunisian specialty brik (or brik traditionelle) is an interesting appetizer that is a like flaky pastry that is filled with egg, tuna, and sometimes peppers