A cosmopolitan tourist hub and Kenya’s second largest city, Mombasa is the adventurous tourist’s exotic destination. Enjoying a well-known and long seafaring history, the city offers a firsthand taste of Africa. Mombasa’s beaches and resorts stretch for miles to the north and south of the mainland standing out for their palm-studded strands, fringed by brilliantly sparkling coral reefs. It is commonplace to see tourists flock to the beaches to participate in and enjoy the diverse watersports, which often range from deep-sea fishing, diving, to snorkelling. Tourists also take the opportunity to relax on the beautiful shores and spot dolphins on traditional dhows. Here’s a list, in no particular order, of top 10 places to visit in Mombasa. Fort Jesus This UNESCO World Heritage site was developed by the Italian architect Cairati and built in 1593-1596 by the Portuguese, who kept it under their control for one century. One of the world’s finest examples of 16th-century military architecture, Fort Jesus bears resemblance to a male figure and named after Jesus as an open religious reference. Lying at the southern edge of the town of Mombasa, over a spur of coral rock, Fort Jesus bears testimony to the first successful attempt by Western civilisation to rule the Indian ocean trade routes, which, until then had remained under the Eastern influence. The design of the fort, with its proportions, its imposing walls and five bastions, reflects the military architectural theory of the Renaissance. Fort Jesus, Mombasa also bears physical witness, in its structures and subsequent transformations, as well as to the interchange of cultural values and influences between and among peoples of African, Arab, Turkish, Persian and European origin that fought to gain and maintain their control over this strategic port. Despite being partially ruined, a museum was built over the former barracks…
Located to the north of the Middle Atlas Mountains, Fes is Morocco’s third largest city,and is touted to be home to the largest medina in Africa. Despite losing its status as the Moroccan capital in 1912, Fes is still the Moroccan capital of food. For adventurers and passionate food lovers, it has become a world-class travel destination because of its lavish and highly enticing dishes served not only in restaurants and cafés but also in the homes of locals. Food plays an important role in Moroccan culture, as well as interpersonal relationships, which is why we have put together a list of our favourite foods of Fes. Bastilla This pie dish is prepared with pecan, eggs, phyllo pastry and fish or chicken. The chicken, cooked with onions and spices is then separated from the spices. Next, eight or more eggs are added with a pastry leaf and onions. In the same dish, another leaf is put with the chicken (that has been cut into small pieces). A third pastry leaf is then added with the pecan; after which the dish is completely covered with a fourth one. The bastilla is then baked in an oven. When it is cooked and the pastry browned, the bastilla is decorated with icing sugar and cinnamon. While there are many techniques for preparing this dish, the above method is the preferred Moroccan choice. The unique thing about this Fes delicacy is the combination of sweet and savoury flavours that differentiate it from most local dishes. Bastilla is also used to welcome guests, as well as show them generosity and kindness. It is also a favourite dish served at meetings and ceremonies. Chebakia Chebakia is a small piece of twisted dough, deep fried and soaked in honey and served during Ramadan as a basic part…
According to history, the early humans who dwelled in Tanzania were hunters and gatherers. By 500 A.D, native dwellers had begun to grow grains such as millet, sorghum, as well as vegetable and fruit crops. In 800 A.D, citrus fruits and commercial crops had been brought into the region by Muslim travellers. Recipes were created and passed down from generation to generation; then enjoyed by visitors and food lovers who came into the country to learn about the delicious foods made by denizens. There are also hints of Portuguese influence on Tanzanian and Eastern Africa cuisine. Below is a curated list of some of the most loved foods of Tanzania. Ugali Ugali (pronounced oo-ga-ly) is the staple starch component of many meals in Tanzania and Eastern Africa. Called sima, obokima, dona, kaunga, sembe, posho or obusuma in different regions, this meal is usually made from maize, millet or sorghum flour. Ugali is mixed with water and cooked into a dough-like consistency, which is then dipped into other dishes while eating, such as green vegetable sauces or meat stews, beans and fish-based stews. The word “ugali” is a Bantu term derived from Swahili. In parts of Tanzania, ugali is called nguna, the informal street name of the dish. Considered Tanzania’s national dish, ugali is considered well-prepared when it is neither too dry nor sticky. Nyama Choma Nyama choma, which is Swahili for grilled meat, is one of the finest delicacies of Tanzania and Eastern Africa. Always eaten with hands, nyama choma is often accompanied with side dishes like ugali and kachumbari salad. It is believed among residents that the grilled meat is a kind of social lubricant capable of turning strangers into friends and friends into closer companions. Freshly slaughtered goat meat, chicken or beef is often used to prepare nyama choma;…
In the second part of our continuing series on artists in diaspora who promote Black identity and pride through their work, we present Canadian painter Tim Okamura. Born in Edmonton, Canada, Tim Okamura earned a B.F.A. with distinction at the Alberta College of Art and Design in Calgary, Canada before moving to New York City to attend the School of Visual Arts in......
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