| On a serious note.
Try Moroccan cooking.
Limes and a special cooking method with cous-cous (sp?)
Chicken icooked in a Tagine (?).
Fab - especially when sitting in a café in Féz or Marrakech.
Trust me - I was backpacking there over Xmas '04.
Simple food cooked over a longer time and thus packed with flavour.
If you like hot always go Thai, or more subtly, go Indonesian, if you like soups then Vietnam, like Beef go Argentinian, ....I could go on about my travels but I won't!
And don't ever start me on beers or wines!
Tim | 
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