Photo by Kibuuka Mukisa Oscar @kibuukaphotography for Travel Noire FRIDAY, JULY 28, 2017/PART I By now, I started to feel a slight bit of a routine waking up in Zanzibar. I prepared myself for the day ahead. On the itinerary today was the thing I was the most excited about - snorkeling. I had to put some thought into what I was going to bring and wear for the day, even though I honestly had the entire wardrobe planned based on activity before the trip, in an OCD kind of way.
As an attraction, the history of the Old Forte is not the only draw. Oddly juxtaposed within the old brick walls, there are numerous vendors selling souvenirs; everything to colorful textiles, to regional artwork, hats, bags, and jewelry. The souvenir world was your oyster here. If you were interested, you could even get henna painted on your hand from a woman called, “Big Momma.” Apparently, the old has seamlessly mixed in with the new, as the locals have created a multi-pur
The high intensity of the green that shrouded the island transitioned to an earth brown. What we were now standing in looked similar to a zoo, with a palisade (wall of vertical sticks), the surrounding trees, and designated walkways railed by larger pieces of crossed wood. There were a few small thatched roof structures, but otherwise, it was open space. Only because of their size, and not because of any rash movements, would you have noticed the inhabitants. Virtually perfec
Somewhere along the way, we all decided on the shuttle bus that we wanted to go to Prison Island for the second half of the day - for our free time. Our, “experience designer,” who I will now call the ED, made arrangements for us with a guide since the entire group was interested. Prior to venturing on this trip, Prison Island was on my mental list of things to see and do while in Zanzibar. It was nice to know that this was going to happen, with everyone, and so quickly. The
We smelled and sampled a few more spices in our seat. Once the courses were underway on the fire, the one chef started cutting the coconuts. After they were opened, she used this jagged tool built into the end of the chair to cut out the meat of the coconut. We were all given the opportunity to try, and a few did. It took some practice to do it with the same ease as the chef. I was curious, but I did not volunteer. My back and my knees were asking me not to stoop that low, bu