This day in Dakhla is not panning out like I thought |S7-E15|



In this video, I’m exploring around Dakhla, but I’m in for a few surprises..

Want to learn how to use drones, GoPros and 360 cameras to film your solo motorcycle adventure? Check out: www.itchyboots.com/academy

Here I teach all my filming techniques including getting drone shots while riding!

Gear & Equipment that I use in this season:
https://www.itchyboots.com/blog/gear-and-equipment-season-7

Follow my journey on: WWW.ITCHYBOOTS.COM
Instagram: https://www.instagram.com/itchybootstravel
Facebook: https://www.facebook.com/itchyboots

#itchyboots #adventure #crf300rally

source

23 thoughts on “This day in Dakhla is not panning out like I thought |S7-E15|”

  1. the Espadon is a fish you will often see in the sea market. The area is quite appreciated by the fishers for the "pêche au gros" (poisson).
    The "feuille de brik" (the "brik" is thin layer of paste) used for cooking the (marvelous) pastilla and briouat (triangles with sesam, that you tasted) and other m'hancha.
    Dattes from middle east are, to my own taste, the sweetest (the khenazai variety taste like burned vanilla caramel, with a bit of liquorice flavour). But whatever the variety, the dattes are the best nutrient : sugar, minerals and vitamins for the "irongirl" you are.

    The haïk suits you fine 😀

    Reply
  2. Buongiorno..gli intestini che hai mangiato in Botswana..da noi in Italia si chiama Trippa e si può cucinare in tante ricette diverse.. con il sugo..con le patate..in bianco con pepe nero..a forno ed è molto buona..👍

    Reply
  3. Vous êtes l'impératrice du désert et vous méritez tout les honneurs.
    Que les Esprits des saints vous gardent et qu'Allah illumine votre chemin lorsque toutes lumières seront éteintes.

    Reply
  4. @ 24 min., we've ( here in East Asia) have these dough skin as well. We call it po pia skin solely to wrap vegge greens with some sauces into popia roll . Of course we've those sweet dates during our tasting month which just started.

    Reply

Leave a Comment