I had
to explain that, in my ignorance of the full resources of Moorish cooking,
I had not come out with sufficient money.
So soon as the charm of the first bowl palled, it was taken away and
others followed in quick succession, various meats and eggs being served
with olives and spices and the delicate vegetables that come to Southern
Morocco in early spring. It was a relief to come to the end of our duties
and, our hands washed once more, to digest the meal with the aid of green
tea flavoured with mint. Strong drink being forbidden to the True
Believer, water only was served with the dinner, and as it was brought
direct from the Tensift River, and was of rich red colour, there was no
temptation to touch it. Sidi Boubikir was in excellent spirits, and told
many stories of his earlier days, of his dealings with Bashadors, his
quarrel with the great kaid Ben Daoud, the siege of the city by certain
Illegitimate men--enemies of Allah and the Sultan--his journey to
Gibraltar, and how he met one of the Rothschilds there and tried to do
business with him. He spoke of his investments in consols and the poor
return they brought him, and many other matters of equal moment.
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