Eating

Holidays by Destination Africa Morocco Eating 

Moroccan food is usually only lightly spiced and may be acceptable to more adventurous children. Moroccan salads are often cooked and should be safe. However, most hotels also offer international cuisine. Pastries - Arab and French-inspired - are popular.

Unfortunately larger hotels tend to offer buffets which in hot climates may harbour problems. It is worth avoiding the cured meats, mayonnaise and, away from the coast, the fish. If you have small children the kitchen may well be willing to provide simple alternatives like an egg or two.

You should avoid raw vegetables and unpeeled fruit. A knife for peeling when out and about might be useful. Avocados, bananas, oranges etc are easily bought at street stalls. Room fridges in better hotels will chill cooler packs.

Milk is not generally pasteurised but according to one UK maker, yoghurt should be OK. Milk has to be heated to make yoghurt and the bacterial acidity generally prevents the growth of pathogenic micro-organisms. You can buy pots in general stores.

Note that restaurants generally close early so if you are staying anywhere half board and may arrive late, arrange for a cold plate in your room.