Breakfast, lunch and dinner are included in your voyage. All drinks on board (alcoholic and non-alcoholic drinks) are subject to extra charges.
Couscous is a typical Moroccan dish that is made from semolina (coarsely ground hard wheat with the bran removed) and is served with meat, vegetables, and possibly nuts and fruit. Another famous local cuisine is Tajines. It is slowly cooked in a shallow earthenware pot of the same name having a conical lid, often made with lamb or chicken plus vegetables. Tajines are mildly spiced with saffron, cumin and coriander giving a distinctive flavour. An important part of any Moroccan meal is Bread. The bread will be and usually broken and used as a tool to help eat and soak up gravy.
In Morocco Tea is the national drink. They usually drink it at various times of the day and after meals. It’s always flavoured with mint, and usually sweetened with plenty of sugar. The tea is traditionally made in ornate metal tea pots and served in a glasses, poured from a height to make it frothy.
The cuisine on Cape Verde can be called as relatively hearty. The Cachupa is the National dish of the Cape Verde islands. This is a type of stew, consisting of mashed maize, onions, green bananas, manioc, sweet potatoes, squash, yams, tomatoes, cabbage and possibly bacon.
Tortilla Española is a traditional dish in Spain which is made up of eggs, potatoes, onions… The Spanish omelette is so much more than the sum of its parts. The potatoes and onions are slow fried in olive oil then mixed with the beaten eggs for the flavours to mix before cooking. You can add chorizo, ham, spinach and/or courgettes.
A special Brazilian dish that you have to try, is the Moqueca. It’s more than a mere fish stew, the fish and/or seafood are stewed in diced tomatoes, onions and coriander. Sometimes either a natural red food colouring urucum (annatto seeds) is added or a heavier version, with dendê (palm oil), peppers and coconut milk is served. It’s teamed with rice, farofa (fried manioc flour – ideal for mopping up juices) and pirão (a spicy, manioc flour fish porridge, that’s far tastier than it sounds). Another traditional yet absolutely divine dish you should try is the Feijoada. The feijoada is a hearty stew of black beans, sausages and cuts of pork of varying quality – traditionally veering towards the lower end, with trotters, and ears all going into the mix. Rice, kale, orange slices, farofa (toasted manioc flour) and pork scratchings are served on the side, with a tipple of cachaça to ease digestion.
If you feel like indulging yourself then go ahead and try Quindim. It is a glossy yellow sweet made with nothing more than eggs, sugar and coconut (with butter a common addition). Baked in cupcake-sized moulds, the bottom is toasted and golden, dense with grated coconut, while the top is a smooth, firm custard that sticks pleasingly to the roof of the mouth.
Cachaça is made from fermented sugarcane juice, and is best known as the fiery kick in caipirinhas – Brazil’s national cocktail. While caipirinhas are often made with uncoloured, unaged cachaças, there are thousands of better-quality golden varieties, aged in wood barrels, and sipped straight up by aficionados. For the morning after, clear your head with a Guaraná (a sweet, fizzy energy drink), an água de coco (coconut water, best sipped straight from the coconut) or caldo de cana (freshly pressed sugarcane juice).
Açai is made from fruits from the Amazon. It’s traditionally eaten by indigenous tribes for energy, the hard purple berry is also used in Amazonian cooking, as a sauce with fish. Served as a sweet, gloopy, frozen sorbet, sometimes topped with granola and slices of banana, or whizzed up in juices, it can found in every café, bakery, juice bar and supermarket across the country. You can even buy açaí vodka, and açaí beer.