Mohamed explained that in the Berber culture they do not name their animals. These ones are called "Mohamed's cow" and "Mohamed's chickens" because they belong to him.
Unlike the traditional mint tea drunk all over Morocco, the Berber tea is filled with all kinds of fresh herbs, both a sign of hospitality and a medicinal drink, good for pretty much whatever ails you. I can't really give you the recipe (I don't think there's a fixed one, it seems to depend on what's on hand and personal taste), but here's what the tea ceremony was like:
Then he added seven different kinds of herbs to the teapot - wild mint, thyme, lemongrass, geranium, sage, verbena (which he added especially for my dad who said he loved it), and a hint of absinthe wormwood - and three or four huge clumps of sugar. He filled the teapot with boiling water and then put the teapot directly on the flame to bring it back to a boil.
Once it boiled, he served the tea, pouring the first three glasses back into the pot to make sure it was well-mixed, and then serving around in a circle starting to the right. He served the tea with Berber bread and homemade olive oil to dip it in, a wonderful taste of Berber hospitality!