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 |
The standard fare at the many street cafes that we've frequented:
in this case, Tunisien salade, bread, brik, and
a drink. |
Another simple meal at a street cafe: salad, rotisserie chicken, fries,
bread and a drink, for a whopping $2 USD. |
A Maltese speciality: stewed rabbit |
Sweet nougat, specially made for festas in Malta |
A big loaf of naan bread in Istanbul |
All kinds of doner kebabs from street side stalls |
Selling fish sandwiches at the ferry terminal |
Turkish meatballs, or kofte |
Spinach gozeme and lamb kebab |
Liver and onions, with lentil soup
|
A variety of dishes; Manta (dumplings), lentil soup and spinach |
All kinds of Turkish delight, a sweet dessert |
The tantuni kebab was so good here, we went back twice |
Turkish fast food: ayran (yoghurt and water), some hot peppers, and a tantuni
kebab |
A specialty of Eastern Turkey, ice cream so thick you need to eat
it with a knife and fork |
Red peppers drying in the sun |
Hot pepper kebabs on the streets of Urfa |
All kinds of spices available in the Urfa bazaar |
Kebabs anyone? The restaurant menu |
A Turkish ice cream vendor shows off his stuff |
Sushi? No, we didn't go to Japan; this is in San Diego |
A massive plate of paella, also in San Diego |
Liver soup in Germany; didn't taste like liver at all, it was really
good |
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