THE MARRAKECH EXPRESS

The Marrakech Express, which runs from Tangiers to Morocco‘s cultural capital, became a popular hippie route during the 1960’s, as young westerners began to crave the experiences of more exotic locations. However, it was Graham Nash of Manchester band The Hollies, who gave the city greater prominence after writing about his journey onboard the train in 1966. The song became a big hit for Nash’s next group, Crosby Stills & Nash in 1969, after he’d quit Northern England for the sunnier climes of California. It’s a brilliantly catchy track which catches the spirit of 60’s Morocco, with Nash beautifully recalling the colours, sights & sounds of his journey.

Paul & Talitha Getty Tangiers, to the North, had already gained notoriety by becoming a hotspot for the beat generation, so it was no surprise that the wonders of Marrakesh would eventually attract attention from the western pop scene. By the late 1960’s, Marrakech had become the hip place for London’s hoi polloi, as Yves St Laurent, The Beatles & the notably the Rolling Stones amongst others all swarmed to the city. Keith Richards once said of Morocco – ‘We enjoyed being transported……you could be Sinbad Sailor, One Thousand and One Nights. We loved it’. Yves St Laurent also developed a real love for the city, buying a house & the stunning Majorelle gardens here – these blue parks later becoming the home to his ashes. However, it was John Paul Getty and his wife Talitha who were at the very heart of the circle & this iconic photograph by Patrick Litchfield on their roof, overlooking Marrakesh & the Atlas Mountains, perfectly summarised this glamourous scene.

MOROCCO: AFRICAN CUP OF NATIONS 2013

Flag of MoroccoWe will be paying particular attention to Morocco‘s progress in the African Cup of Nations Cup, which takes place in South Africa from January 19th 2013. Aswell as becoming the pride of the continent, the competition winners will also automatically qualify for 2014 World Cup in Brazil.

Morocco have been grouped alongside one of the favourites, South Africa as well as outsiders Angola & Cape Verde. Morocco should qualify from Group A, however the ‘Lions of the Atlas’ are not expected to progress too far in a competition they last won in 1976. Back then, they drew 1-1 against Guinea in Ethiopia, with a late goal from Ahmed Baba Megrouh to win the title. Could it be Morocco’s time again?

MINT

Mint is one of my favourite flavour addition to chocolate – I love that clean, fresh taste that bites through strong, dark chocolate. And I especially enjoy mint chocolate after a curry, it’s the perfect dessert to clean the palate of those intense eastern spices.

Mint is a native Mediterranean herb & is probably one of the original flavours which Europeans attempted to combine with cocoa, when it started to flow from Central America during the 16th century. Some Europeans hated the taste of the bitter cocoa, whilst others looked for cheaper substitutes to the expensive traditional cocoa mixers which came from Mesoamerica, such as Vanilla.

The herb is now found much further afield & used in a whole range of delicious recipes. The Vietnamese use lots of mint to garnish their national dish, Pho (pronounced fur), which is a delicious, fragrant meaty soup. Mint is also the main ingredient of Touareg tea, which is popular across North African & Arab countries. The two most common mints consumed are Peppermint & Spearmint. Peppermint has always been the most popular to combine with chocolate, however I also love the less-intense flavour of Spearmint, especially the Nanah variety from Northern Morocco.

Here’s a simple but beautiful Mint chocolate recipe, developed by the extremely talented Ferran Adria from El Bulli…

Mint & Chocolate

Buy yourself a bunch of fragrant mint & pick off around 100 nice leaves & place them on a chopping board or tray. Then melt 50g of quality couverture in a bain-marie until the chocolate is smooth, silky & around 88 degrees fahrenheit. Use a spatula to cover each mint leaf & allow to cool & set for about four hours. The results are amazing – the thin coat of chocolate melts in your mouth & leaves you with a layer of crunchy mint leaf. I also love the two-tone colour combination of the leaves – shiny dark brown on top & lush green underneath. I’d recommend eating these soon after cooking as the mint leaves will lose their flavour & texture. And if you’re wondering what to do with the rest of your mint, I’d highly recommend a pot of hot, refreshing mint tea!