Arriving in a country for the first time is one of the most exciting experiences I know, and for cities like New York and Istanbul, it’s even more thrilling if you arrive by sea.
The same is true for Tangier.

Once, when I was living and working in Tokyo, my outstandingly handsome Irish colleague Cian told me that for him, the senses are at their keenest when places are experienced in relief.
“It all depends on what comes before, and what comes after,” he said, as we were trying to chopstick-pick through our tiny lunch portions in the university canteen.
“It’s the contrast between places and jobs that makes the experience more intense. My last job was was teaching English to luxury hotel staff on a Thai beach – total opposite to teaching English to university students in Tokyo.”

Well, before Morocco, my last job had been freelancing a few hours a week in a little language school in Tarifa (I’d gone there to be with old friends for a while ) in the very south of Spain, just across the water from Tangier. It brought some social engagement into my pretty tiny-town life, and I was fond of the students ( including a coast guard, who gave his class a harrowing presentation in English about his experiences with the immigrants trying to cross into Europe) but there was nothing new or engaging about the work, and Spain was familiar and too easy.
Acquaintances in Tarifa warned me that Tangier was dirty and dangerous, and you never knew ‘what kind of disease you could pick up over there’. Also, you wouldn’t get a minute’s peace throughout your entire stay because you’d be stalked and hounded by ‘toothless sleaze-bombs trying to scam you from morning til night’.
All that sounded like just the kind of place I needed, and it was just the kind of contrast Cian had been talking about that day in Tokyo.

Two hours after getting off the boat in Tangier, I’d booked into the Hotel Continental, which drew me in as soon as I saw it from the ferry; and I’d chosen my new ‘office’ too, the Café Tingis.

It was there at the Tingis that I was to spend a lot of my time, with the sparkling ‘Jono’ and his intriguing côterie.























