KARACHI to ALGIERS!
The Persian Gulf, The Seychelles, Madagascar and AFRICA!!!!
Season 7 begins in the bustling seaside metropolis of Karachi, Pakistan, where the rich tapestry of traditional Qawwali and contemporary pop music set the stage, complemented by the diverse culinary delights of biryanis, kebabs, and seafood. From Karachi, we sail northwest to Bandar Abbas, Kish Island, and Asayuleh in Iran, regions where Persian classical music harmonizes with modern rock, and the cuisine features fragrant saffron dishes and flavorful kebabs.
Our journey continues to Kuwait City, where the soulful strains of traditional sawt music blend with contemporary genres, and the culinary scene offers rich lamb dishes and seafood specialties. In Bahrain, the blend of ancient pearl diving culture with modern music festivals is reflected in a cuisine that includes spicy machboos and sweet halwa.
Next, we venture to Doha, Qatar, where traditional Bedouin music meets global pop influences, and the food ranges from classic harees to international gourmet dishes. Abu Dhabi presents a fusion of traditional Arabic music with Western influences, accompanied by a cuisine offering everything from shawarma to luxurious dining experiences. Muscat, Oman, showcases the traditional sounds of the oud alongside modern tunes, with a culinary scene featuring shuwa and majboos.
From Ras Madrakar, Oman, we embark on a 1,500-mile sail due south to the Seychelles, transitioning from desert landscapes to the open ocean. Arriving at La Digue in the Seychelles, we explore the islands' unique blend of African, European, and Asian cultural influences, traditional sega music, and Creole cuisine featuring fish curry and coconut-based dishes. We visit another seven of their widely distributed islands, including Silhouette, Anse Royale, Poivre, Coetivy, Plain Corail, Trou d'Eau Douce, and Réunion, each offering its own unique blend of music and culinary delights.
We then head 500 miles due west to Toamasina on Madagascar, immersing ourselves in the sounds of Malagasy folk music and the flavors of Malagasy cuisine, characterized by rice, zebu, and seafood. After a short stay, we head north to Masoala National Park, experiencing the rich biodiversity and traditional music of the region before sailing around the northernmost part of the island to visit Hell-ville, where colonial history blends with vibrant local culture.
Leaving Madagascar, we sail a short hop of 200 miles west to Mayotte, another French overseas department where traditional Comorian music and modern French influences create a unique cultural mix, accompanied by a cuisine combining tropical fruits, fresh seafood, and French pastries. Sailing westward, we visit the Comoro Islands, where taarab music and Swahili cuisine, featuring dishes like pilau and grilled fish, dominate the cultural scene.
We then head 500 miles northwest to Mombasa, Kenya, on the African continent, where the rich history of Swahili culture is evident in its taarab music and delicious cuisine, including biryanis, samosas, and fresh coconut water. Sailing south from Mombasa, we land on Memba Island, before heading to mystical Zanzibar and Dar es Salaam, where traditional taarab meets modern bongo flava, and the cuisine is a delightful mix of spices and seafood.
Continuing south, we arrive at Porto Amelia in Mozambique, then travel to Beira and Maputo, Mozambique, each location offering a unique blend of traditional marrabenta music and modern sounds, with culinary highlights such as peri-peri prawns and cassava-based dishes. Our next stop is Durban, South Africa, the southernmost city on the Indian Ocean side, where Zulu music traditions blend with contemporary South African rhythms, and the cuisine features curries, bunny chow, and fresh seafood.
From Durban, we navigate the challenging convergence zone where the Indian Ocean meets the South Atlantic Ocean, arriving at Cape Town for a well-earned respite. Cape Town offers a vibrant mix of traditional African music, jazz, and modern beats, with a cuisine that includes Cape Malay dishes and world-renowned wines.
Our journey then takes us up the West Coast of Africa, visiting Namibia, where traditional Nama music meets contemporary African rock, and the cuisine features game meats and hearty stews. In Angola, we experience the rhythms of semba and kizomba, and the culinary delights of calulu and funge. Our destination is São Tomé and Príncipe, famous for the historic 1919 solar eclipse expedition by Sir Arthur Eddington. The islands offer a unique blend of African and Portuguese influences in both music and cuisine.
From São Tomé and Príncipe, we embark on a 2,500-mile journey to Cabo Verde, reconnecting with friends from Season One and experiencing the soulful sounds of morna and the vibrant culinary scene featuring cachupa and fresh seafood. After another 1,000 miles north, we reach the Canary Islands, where traditional folk music coexists with modern Spanish pop, and the cuisine includes papas arrugadas and fresh fish dishes.
A short 300 miles brings us to the Madeira Islands before returning to the African continent at Casablanca, Morocco, for another Season One reunion show. Casablanca offers a rich blend of traditional Andalusian music and contemporary Moroccan sounds, with a cuisine featuring tagines and couscous.
On the final leg, we head north to Tangier, Morocco, and through the Pillars of Hercules into the Mediterranean Sea. Our first stop is Nador, Morocco, followed by Oran, Algeria, where rai music and traditional Algerian sounds blend, and the cuisine includes delicious dishes like merguez and couscous. Our season finale takes place in Algiers, Algeria, where the cultural scene is alive with a mix of traditional chaabi music and modern influences, and the culinary delights include brik and lamb dishes.
