Fresh Lunch

Madagascar

We sailed six hours a day eating lunch aboard, cooked on a simple stove and stopping only to harpoon our daily ration of fish. Our only provisions on leaving port were fruit, rice and rum, so we needed a fresh catch of fish and seafood everyday, the giant mangrove crabs were the best I’ve ever tasted.

Each day before both lunch and dinner our guide Joe Black made a superfresh caipirinha.