Morocco, Madeira and Melilla (Africa) 14 June 2026

Morocco, Madeira and Melilla are located in the continent of Africa.

Morocco has Portugal and Spain to the north, Tunisia, Algeria and Libya to the east, Niger and Mali to the southeast, Mauritania and the Western Sahara to the south, the Atlantic Ocean to the west and northwest.

The capital is Rabat.

The official languages are Arabic and Tamazight.

The staple food are couscous, chicken, lamb, beef, plums, mackerel, anchovy, bread and so much more (https://en.wikipedia.org/wiki/Moroccan_cuisine).

https://www.britannica.com/place/Morocco

Madeira has the Atlantic Ocean that surrounds it, but has Portugal and Spain also to the east, and Morocco to the southeast.

The capital is Funchal.

The official Portuguese.

The staple foods are seafood, soups, sweet potatoes, beef steak, cheeses, tomatoes and much more (https://www.theworldinmypocket.co.uk/food-in-madeira/).

https://en.wikipedia.org/wiki/Madeira

Melilla has Spain to the north, Algeria to the east, Morocco to the south, and the Atlantic Ocean to the east.

There is no capital in Melilla as it is an autonomous city of Spain.

The official language is Spanish.

The staple foods are couscous, fish cake, cuttlefish, lamb, churros, tuna, pork, potato and lots more (https://www.spain.info/en/search-results/?lq=&reloaded=q=&sort=score+desc&facet_SEGTUR_LOCATION_REGION_es_mvs=Melilla&typeFilter=SEG-TUR-Recetas).

https://en.wikipedia.org/wiki/Melilla

MOROCCAN TAGINE BERBE (https://cultureatz.com/moroccan-tagine-berber/):

• 4 tbsp. olive oil
• 2 lb. boneless lamb shoulder cubed (or beef)
• 2 medium onions peeled and quartered
• 2 tsp. ground cumin
• 1 ?2 tsp. ground cinnamon
• 2 tsp. sweet paprika
• Pinch saffron threads
• Salt and freshly ground black pepper
• 2 medium Yukon gold potatoes peeled and quartered
• 1 large carrot peeled, halved crosswise, and quartered
• 1 large zucchini halved crosswise and quartered
• 2 small white turnips peeled and quartered
• 1 medium green pepper trimmed and cut lengthwise into 1” strips
• 1 medium tomato thinly sliced

1. Heat 2 tbsp. oil in a large heavy-bottomed pot over med-high heat. Add lamb in batches and brown on all sides, stirring frequently. Set aside.
2. In same pot, heat remaining 2 tbsp. oil over medium-low heat, add onions, cook for 15 minutes, then add cumin, cinnamon, paprika, and saffron and season to taste with salt and pepper. Stir, mixing well, and cook until onions are translucent, about 5 minutes more.
3. In same pot or a warmed tagine, return meat and mix well. Form mixture into a mound in center of pot. Arrange potato quarters around meat, pressing angled sides into mound. Arrange carrots and zucchini the same way. Arrange turnip quarters and green pepper strips alternately around mound. Season vegetables with salt and pepper.
4. Cook, covered, over medium-low heat, basting occasionally with liquid from bottom of pot, until vegetables are cooked, about 1¼ hours (longer with a tagine 3-4 hours).
5. Arrange tomatoes atop meat, cook, covered, for 5 minutes more, and serve.

I used beef cubes, but typically they use lamb. Still turned out VERY tasty!!

BOLO DO CACO (Sweet Potato Bread From Madeira) (https://thefuzzyartichoke.com/bolo-do-caco-sweet-potato-bread-from-madeira/):

• 115 grams mashed sweet potato 
• 11 ml active dry yeast (see Notes)
• 5 ml sugar optional
• 453 grams all-purpose flour plus more for dusting
• 5 ml kosher salt
• 250 ml water
• Canola oil for greasing the bowl

• Heat 60 ml of the water to 38 to 43°C. Add the dry yeast and let stand for 10 – 15 minutes.
• Note: I like to dissolve sugar in the water before adding the yeast to help feed the yeast.
• In a large bowl stir together the flour and salt. Add the yeast mixture and the rest of the cold water.
• Using a rubber spatula, stir until combined but the dough is still shaggy, about 1 minute.
• Add the mashed sweet potato, using your hand continue to mix for another minute until the sweet potato is somewhat incorporated.
• Turn the dough out onto a clean work surface and continue to knead until the dough is smooth and the sweet potato is fully incorporated, about 4-5 minutes.
• Clean and dry the bowl, then lightly oil and transfer the dough to the bowl. Cover with plastic wrap, and set aside until doubled in size, about 90 – 120 minutes.
• Lightly flour a work surface, Divide the dough onto 8 equal size pieces.
• Shape each piece of dough into a rough ball, then flatten into a disc roughly 13-15 cm across. Dust lightly with flour, cover and let rise until they are about 2.5 – 3.5 cm thick, about 45 minutes.
• Heat a large cast iron skillet or griddle over high heat. Place one of the loaves in the pan and cook for about 2-3 minutes a side. The bread should be golden brown, slightly charred in places.
• Repeat with the remaining loaves.
• Cover with a dry towel and allow to cool to room temperature.
• Once cooled, the loaves can be stored in an airtight container. The loaves will keep, refrigerated 5-6 days or frozen for 2-3 months.
• To serve the traditional way, use a fork or serrated knife to split the loaves in half like an English muffin.
• Slather the inside of each loaf with some garlic parsley butter. Close the loaves back up, and reheat in a warm skillet, about 2 minutes per side.
• Or, use the bolo do caco as a buns for sandwiches. Split the loaf and fill with your favorite sandwich filling and warm on a panini press or in a toaster oven.

This made a really good side dish for the stew!!! I also put garlic butter in the center after I reheated it. Extremely good!!!

SUCCULENT CHOCOLATE CUPCAKES (From Melilla) ( https://marocmama.com/succulent-chocolate-cupcakes-with-edible-toppers/#mv-creation-425-jtr):

Cupcake Ingredients:

• 1/2 cup sugar
• 1/2 cup flour
• 1/3 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 egg
• 3 Tbsp half and half
• 2 Tbsp vegetable oil
• 1/2 tsp vanilla extract
• 1/4 cup hot coffee

Frosting Ingredients:

• 1 cup granulated sugar
• 1/4 cup cocoa powder
• 1/4 cup unsalted butter
• 1/4 cup half and half
• 1 tsp vanilla extract

Ingredients for Decorating

• 1/2 cup light green candy melts
• 1 cup dark green candy melts
• 1/4 cup dark blue candy melts
• 1/4 cup chocolate shavings
• 1/4 cup cactus sprinkles
• Preheat your oven to 350-degrees and line a cupcake tin with 6 cupcake liners, lightly sprayed with cooking oil. Set aside.
• Make the cupcakes first by combining all of the dry ingredients in one bowl, whisking them together until combined completely.
• Make a well in the center of the dry ingredients and place the wet ingredients into the well then stirring until the batter is consistent and smooth.
• Fill the prepared cupcake liners ¾ full with the batter and bake for 15 minutes or until a toothpick inserted in the center comes out clean. 
• Allow cupcakes to cool completely before decorating.
• To make the frosting, stir together the sugar, cocoa powder, unsalted butter and half and half over medium heat until it begins to boil and is completely combined.
• Remove the frosting mixture from the heat and add the vanilla extract. Stir until combined completely.
• Allow the frosting to cool before decorating the cupcakes with it.
• To make the cactus decorations, place the candy melts in separate microwave-safe bowls and melt per the package directions. Place melted candy melts into a piping bag with a small tip or a zipper-top bag with a tiny corner cut off.
• Into the mold, add stripes of light green candy melts following the shapes of the cactus or succulent, followed by dark green candy melts. Fill in any “pot” shapes with the dark blue candy melts.
• Place the chocolate filled molds into the freezer for 5 minutes to set. 
• Remove the chocolate from the molds and set aside.
• Using a cupcake corer or a large icing tip, cut a hole in the center of each cupcake, then add 1 tbsp sprinkles to the hole created. Place the cupcake piece removed from the center of the cupcake back into the hole. 
• Cover each cupcake with a thin layer of frosting, followed by a sprinkle of chocolate shavings.
• Top each cupcake with a chocolate cactus or succulent and enjoy!

I substituted a powder peanut butter for the coffee. GREAT FLAVORS!!!! Highly recommend. I also chose NOT to do the molds, but rather the sprinkles.