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GETTING THERE
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There is no direct flight from Singapore to Tangier, Tetouan or Chefchaouen in northern Morocco.
Fly Qatar Airways (www.qatarairways.com) to the neighbouring Moroccan cities of Casablanca or Marrakech, then transfer to a domestic flight to Tangier or Tetouan. Chefchaouen does not have an airport.
Alternatively, after flying to the airports of Casablanca or Marrakech, catch a train, taxi or bus to the three northern cities.
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WHERE TO STAY
The resort Banyan Tree Tamouda Bay (www.banyantree.com/en/em-morocco-tamouda-bay) is located less than two hours by car from Tangier, Tetouan or Chefchaouen.It can organise tours to this trio of cities plus the Spanish enclave of Ceuta. It also arranges recreational activities such as scuba diving, biking and crafts for children at its Kids Club.
Banyan Tree, which opened in September last year, has 92 luxury villas with a private pool each. Villa rates start at 4,260 Moroccan dirham (S$604) for the Bliss Pool Villa, which has a king-size bed and a spacious living room.
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TIPS
• The best time to visit the northern part of Morocco is spring (mid-March to May) and autumn (September to October).
Try to avoid summer as that is when Europeans travel to Morocco and the locals also head to the cooler north.
• Money-changers in Singapore do not supply Moroccan dirham so it is best to convert Singapore dollars into US dollars, euro or British pounds, which can be exchanged for dirham when you arrive in Morocco. Cash is the preferred method of payment across the country. Before leaving Morocco, exchange remaining dirham for US dollars, euros or pounds.
• Unlike in Tangier, the residents of Tetouan and Chefchaouen dress conservatively. Female travellers are advised to wear loose clothing that are not too revealing and to carry along a scarf, in case there is a need to cover up further.
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WHAT TO EAT
The cuisine of northern Morocco is hearty and bursting with flavour. A traditional meal is well-balanced, with healthy portions of vegetables and meats or seafood dressed with a blend of aromatic spices.
Moroccan mint tea
Upon touching down, travellers will love a cup of soothing Moroccan mint tea. Made with green tea and mint leaves, it can be drunk at all hours of the day and is a good accompaniment with meals to aid digestion. It is customarily served in an elegant Moroccan metal teapot.
Tagine
This refers to both the distinctive cone-shaped casserole dish and the food that is prepared in it - a hearty slow-cooked stew.
The tagine dish has meat or fish and vegetables, all beautifully marinated in fragrant spices such as saffron, turmeric and paprika. The stew either sits atop a bed of fluffy cous cous - another Moroccan staple - or is served with Moroccan flat bread.
Make sure to mop up the remnants of the sauce at the bottom of the pan. That is where the most intense flavours lie.
Pastilla or b'stilla
Considered the north African nation's version of a meat pie, the savoury flavours of the meat intermingle with the sweet dusting of icing sugar and cinnamon on the flaky filo pastry.
Pigeon meat is typically used, but chicken is a popular alternative. Along with the meat, the pastry is stuffed with almonds and onions.
Zaalouk
Pair the main course with zaalouk, a refreshing, summery salad of Mediterranean flavours: eggplant, tomatoes, garlic, olive oil and spices. It can be served hot or cold and is best scooped up with slices of flat bread.