ANDALUSIA
The Arabs who lived here left behind a rich
heritage of architectural gems but the most important ‘gem’ has to be
the time they invested in the olive trees, because the oil from the
region is excellent and used liberally in the local cuisine.
They were actually, responsible for introducing apricots, almonds, sugar, aubergines, ginger and carrots.
The
most interesting of all the foods in the region (to me, anyway) is the
mojama – tuna fillets, salted and air dried – they look like very large
strips of biltong.
They are absolutely delicious and go perfectly with the excellent sherry also produced in the region.