Morocco 

They say that the longer a meal takes to prepare, the better it tastes. If this is true, Moroccan food is the best in the world. Each meal takes hours to prepare and it's worth it, giving so many flavours and layers to each dish. The end result are tagines, the famous slow-cooked Moroccan stew which takes its name from the traditional clay or ceramic dish it's traditionally cooked in. Whether it be meat - usually beef or chicken - or vegetable, the tastes are exquisite. Often sweetened with prunes or apricots and always spices, they are a treat every time. There is no limit to their tagines and will just dissolve in your mouth in utter gastronomical bliss! One of the great cuisines of the world, Moroccan cooking abounds with subtle spices and intriguing flavour combinations. Think tart green olives paired with chopped preserved lemon rind stirred into a tagine of tender chicken, the surprise of rich pigeon meat pie dusted with cinnamon and icing sugar, or sardines coated with a flavourful combination of coriander, parsley, cumin and a hint of chilli. You don't have to sit down at a restaurant to get this though - some of the cheapest eats on the streets are still delightful, so be sure to go to the market or enjoy a kebab or a freshly smashed sugar cane drink at a street-side stall. Moroccan cuisine is considered one of the best in the world and you won't be disappointed. Remember to start your day with a mint tea - you will be growing herb gardens full of it when back home!

Spain 

Spain's Andalusian region has dishes which include pescaito frito (fried fish), gazpacho, Cordoban salmorejo, pringá, oxtail, jamón ibérico (Iberian ham), prepared olives, alboronía, poleá and anise. Gastronomy in Andalusia is very location specific.  Locals know that the best strawberries and jamon come from Huelva; sardines from Malaga; tuna from Barbate; mangoes from Granada; cucumbers and tomatoes from Almeria. Wine is produced all over Andalusia, though the most famous tipples are sherry from Jerez and Malaga sweet wine. The poverty of the great majority of people is also a significant element of Andalusian cuisine. The rich soups, stews and paellas found all over Spain today began as the staple diet of peasant communities, surviving on homegrown vegetables and meat bones stewed for hours to eke out every ounce of flavour. The distinctiveness of its cuisine is the result of a combination of the superb quality of its raw materials and great economy, resourcefulness and inventiveness in their use. The Moors designed and built the irrigation systems – the ‘huertas’ of Andalucía, creating great irrigated farms and cash crop systems that are still evident today. They introduced an array of foodstuffs and spices, making a huge impact on the Spanish diet. For example, they successfully introduced and cultivated rice and durum wheat (the basis of pasta) later exported to Italy. Oranges, lemons, aubergine, almonds, dates, peaches, apricots, quinces and, of huge significance, coffee, were all introduced by the Moors. Their impact on the culinary traditions of the region can also be seen in the number of Spanish dishes flavoured with black pepper, cumin, saffron and other exotic spices.

Extremadura is known for its different ways of preparing the Iberian pork and mutton. The main characteristics of the traditional dishes are its simplicity, but beautifully reflecting a generous spirit, for many of its preparations used to be cooked in large pots to share with visitors, friends and neighbours. The resulting dishes are eaten with lovely local bread. Their cuisine is an exotic blend of Muslim, Jewish and Christian traditions that are famed for producing a certain rustic style of cooking full of authentic Spanish flavours.

Portugal 

The cooking of the Alentejo isn’t fussy, nor is it particularly lowbrow. It’s simply a showcase of the rich ingredients from a region with centuries-old culinary traditions. Freshly baked bread, olives, wild mushrooms, asparagus, salted cod, wild boar and olive oil are the building blocks of timeless recipes.
Bread here is yummy and accompanies every single meal, but you will not get tired of it I guarantee! As for desserts, many towns and villages in the Alentejo prepare delightful pastries and desserts, including versions you won’t find elsewhere. According to tradition, nuns in convents were the first to make desserts, beginning in the 15th century. Recipes were passed down from generation to generation, kept as closely guarded secrets in each nunnery. Today some of the best pastries are still made by nuns – and known far and wide as doces conventuais (convent sweets). A must try! And if you stay on in Porto afterward, please try their famous sandwich, the Francesinha. It means little French woman or simply Frenchie in Portuguese. You may ask why their most iconic sandwich is named after another country.....this dish was created by Portuguese emigrants to France who encountered the French snack, the croque monsieur, and decided to take it to a whole new level, making it bigger, better and seriously more delicious! It is often served with an egg on top, chips and a sauce to dip in that takes this "sandwich" to another level!