MV LOGOS HOPE AT THE CITY PORT OF MOMBASA, KENYA

The gate to the ship

The world’s largest floating library MV Logos Hope with different book titles, passengers and crew from across nations moored in Mombasa on August 22 for 45 days, signalling a boon for the tourism and educational activities in the port city of Mombasa. The vessel library am told has over 4000 book tittles of different categories. On board are quite a number of passengers and crew members

To access they charge Ksh 50(appr. 0.5 USD) members of the public are able to access the ship from 1pm to 7pm from Tuesday to Sunday, Monday it’s closed to re-arrange the shelves after a week of public purchase. The public can select and buy books from a wide variety of disciplines including science, cooking, sports, languages, religion among other items like pens ,Mugs with a logos brand.

Upon arrival,The well organized crew usher in visitors and then introduced to the vessel through a short movie and interactive displays. After introduction Visitors are allowed in the library to feel the floating library.

During visiting hours, the vessel’s amphitheatre hosts illuminating talks aimed at enriching maritime careers and other related activities.

The library

People tour and Purchase books inside the MV Logos Hope Ship Library at the Port of Mombasa, Kenya on September 3, 2023.

Talking to some of the crew members they say that .they are really happy to be here in Mombasa Kenya, after Kenya, they will go to South Africa, but they will also visit Tanzania, Madagascar, Mauritius and most parts of East Africa,

Book and excursion lovers from different parts of the country visited the ship with numbers multiplying over the weekends if my observations are anything to go by.

Enough sitting area at the Cafe for your snacks and drinks

The Logos Hope brings affordable literary gems to Kenya. The prices of some of the books are being sold as low as 10 USD,(Appr. Ksh100) making it accessible for all. For most books, the price point will be around USD 50 or more, still a reasonable cost for the wealth of knowledge they offer.Tgey are sold on the Ships points . Each point translates to a certain price amount.

Well stocked library

My favourite area

The price ranges between Ksh 500 – Ksh 1800 for most of professional books which would ordinarily cost Ksh 2000-3000.

Some of the book lovers came as far as Nairobi to come and witness the floating library,

This is a well travelling ship which has visited over 150 ports in different countries according to one staff who I spoke to and who has worked with the ship for over 1year

In 2005 a similar ship docked by the name of MS Doulos docked at the Port City of Mombasa on a similar mission. I was previledged to work on board doing sandwiches and beverages while in Mombasa. Duolos is expected to begin her 2024 expeditions making her first stop-over in Maputo, Mozambique in January, so am informed

The floating book fair was to come to Mombasa in 2015 but the voyage was suspended due to fears of insecurity. MV Logos Hope’s visit to the country was organized in partnership of Kenya Ports Authority, the county government of Mombasa and Kenya Tourism Board. The Likoni chanel Food and fruit vendors says their business have improved substantially during this time of book fair. This type of tourism attracts different people to visit .

If you have not visited please make plans to visit the floating library.

THAT PERSON YOU CALL A CHEF.

A CHEF has to be that person who is committed, Realistic, Experienced, Competent and Confident. Without a chef their would be no restaurants, no hotels and resorts. Their would be no hospitality, there would be no homes. What am saying is that this world wouldn’t be as enjoyable. Their would be no businesses.

The single greatest attribute of a chef is confidence. “I can do this” are the words that rally the team, that instill calm, that pull people together, and attract supporters. This is what draws the very best employees to a restaurant, leads those with the means to invest in the business, and lights up the media who will paint a picture of excellence that builds excitement and anticipation around a dining experience. But real confidence at this level doesn’t come easy. Having spent many years in culinary education and professional kitchens, this is a conversation I had with countless young cooks and culinary school graduates – the process takes time and dedication. This is why it is nearly impossible to aspire to the position of chef without the patience and the focus to gain your chops. Confidence takes TIME. Chefs job is not just cooking, it’s more than that.

It’s a Tittle which you don’t give yourself. People give it to you professionally .
There is a process, a progressive process that, if embraced, can serve as a roadmap for the young and eager with an eye on the chef’s desk. It is a process which those chefs who are reading this article will likely agree. Each of the five steps is complex in its own right, but that complexity is what makes the process work.

AS A CHEF YOU MUST BE COMMITTED:
Are you truly committed to the process and the position? “All-in” is a phrase commonly used by those engaged in a career that combines art, a high level of skill, problem-solving, vision, and leadership. Meaning the person involved will do what it takes to build the necessary skills and knowledge required. This approach is not for everyone, nor is it necessary with many jobs available to the public, but for a few, it is essential. Are you committed? Are you willing to give 100% – always? You can argue the need for this if you like, proclaim that it is unfair and abusive, and you will be able to make valid points – however, we are talking about “getting to confident”, not just reaching for a job title otherwise you will not succeed.

AS A CHEF YOU MUST BE REALISTIC:
So what do I mean. Early in one’s career there is the desire to always say “yes” and then work at figuring out “how”. We should certainly applaud this positive attitude,Yes, attitude. But at the same time realize confidence expressed too early in the game will likely lead to less than stellar results.Just like in the army,”Yes Chef” is a command affirmation committed to cooks who know what they don’t know. They never shy away from learning and growing but accept when they are not ready for a task, project, or opportunity. They are not afraid to admit they are not there yet but then work like crazy to be ready the next time that challenge comes around.Cooks are the people who would be at the back of the stove in command of the chef.

TO GET THE TITTLE YOU MUST BE EXPERIENCED:
Those with an eye on confidence know that experience is the best teacher. A successful chef is a portfolio of experiences (good and bad) that allow then to effectively prepare, and problem solve. So, the best approach to confidence is to experience as much as you can, in as many different situations, with as many different people as possible. A PGA golfer plays on as many different courses as possible, as many times as possible so that experience will guide them through club selection, approach, green speed under different conditions, and how to avoid traps and water. It isn’t just skill that wins tournaments, it’s experience. The same is true in the kitchen.Chefs are managers.

CHEFS SHOULD BE COMPETENT:
Ah, competence – this is an enormously critical piece that runs the gamut from technical skills, human management skills, trouble shooting, scenario planning, problem solving, timing, effective planning, speed, taste, visual presentation, and control. Yes, there are some who may be born with incredible taste buds, or an artistic eye for plate presentations; some who can muti-task like they were born to do so, and some that pick up technical cooking proficiency as easy as breathing, but to be a confident chef, you need the full package of competence and that takes commitment, A realistic approach, Experience, and all of the Skills listed above. Competence is not automatic it takes real effort, and lots of time.

AS A CHEF YOU MUST BE CONFIDENT:
There was an NBA playoff game a while back when the Chicago Bulls seemed unstoppable. Michael Jordan and Scottie Pippen(Those of my age would recognize the names ) . Those guys were workhorses of team scoring and Michael seemed to be the player that could be trusted the most in a clutch situation. There were just seconds left in the game and the Bulls were down two points. It appeared obvious that the ball would go to Michael for the final shot to tie the game. The ball went into play, Michael received the pass, and he had a clear shot for the tie. He quickly scanned the court and surprisingly passed the ball to Steve Kerr outside the key, Steve shot the ball at the buzzer and drained a three-pointer for the win. When asked after the game why he took that chance, Michael simply said: “I saw it in Steve’s eyes, I was confident that he would make the shot and win the game”.
Confidence comes from competence and trust – when it’s there then the results can be anticipated whether in sports, music, art, the trades, or kitchen.

A chef, to be effective, must have the trust of everyone around. Trust comes from the confidence the chef has in his or her ability to make the right decisions, perform the task at the highest level, lead others to the finish line, and do so with an understanding that it will be done correctly. When CONFIDENCE is there then that “YES” response is something that everyone can depend Chefs don’t take command from anyone, they are responsible and answerable to any eventuality of the food operations.

They decide what to buy and the cost of what to buy. They got the knowhow of how to controll food cost and profit margins.

AND THAT IS A CHEF…..

My Date With The Surgeon

The Prep to surgery room

The chilly sterility of the room and buzzling of machines. That is what I noticed. Notwithstanding the nurses and their kind faces, nor the complexity of the countless sophisticated instruments. I’m overcome by the smell of bleach, sterilizers and sanitizers. I don’t want to be getting a brain infection now after everything else i’ve been through. My condition which has taken me hear has been diagnosed and reports recorded by different health professionals. So I thought I have taken a bold move. Yes!

The waiting

The lead surgeon comes in dressed in their usual sharp clean scrubs and a clean reassuring green headgear. He takes a look at my chart, and all I think is I hope he is the guy I trusted with my life.Yes, I confirmed he is Dr.Abdalla .Next to him is his assistant Dr. Hamza who apparently did all the tests and diagnosis. The Next is the lead Anaesthesiast Dr. Patel assisted by Dr. Aisha. Not forgetting other team members who made sure that all monitors and machines are working well.

The lead Surgeon asks me if I have any last questions. I think he has a trustworthy sort of face, and I start to calm. Before my diagnosis doctors had always been a reassurance.”Everything will be fine” he said it clearly and continued. “99% of such surgeries come out successful” I looked around and saw Dee smiling -my big girl who has been with me all along this journey.Her face sad but optimistic.
My brain is in good hands or so I’ve been told.

Injections

Dee,my partner,appears nervous. Girls always are. Huddled almost, within the confines of her safety gown provided by the hopital.
She doesn’t have any questions, but her gaze constantly diverts to my hands.She was asked to leave and wait for me at the ward. Dr. Aisha, the anatheasist rolled me on the surgery bed to the prep room.

“I’ll be wearing gloves to administer anaethesia through your spine ” She said.smiling. “In a few Minutes you will be numb from abdomen down the lower limbs”.My heartbeat and blood pressure obviously raising. She takes a long syringe fills it with some liquid and returns it to the pack from where she opened it from. I see her relax minutely. The smallest release of her vice-like grip. Her trust is flattering; she’s not alone though. Everyone trusts a doctor.She asks me to sit which I did. Carefully trying to locate the “big nerve” I assumed
I leave her and the nurses. Let the journey to the theatre begin.They transfer me to a gurney, put a needle in to my lower back , monitors on my chest and arm. when I wake up, well, I certainly won’t be the same man with multiple lower abdomen complications any more.

The waiting room

Rubber glove snaps loudly …. Turning, I face my audience. They are five in all. I chose them because they’re all competent to the point of mere adequacy, none would ever do more than was required. That’s perfectly fine by me.

They begin the procedure as usual. An incision at the base of the spine in order to access the spine nerve. Am told spine nerve are difficult to reach, but anaethesist knowledge of the area is expansive; They are experts at delicate operations.She located the nerve ,needles it with the anaethesia medicine, pulls back and after waiting for 10 minutes stipulated time for my lower abdomen and limbs to numb, nothing happened… my be I was strong for the doze. She enjects extra doze. After additional 10 minutes,I got complete numb.

Nurses wheelled me into the centre stage where my surgeons were standing ready for the job ahead of them. Surprisingly am informed by my surgery team that they don’t make you “sleep” now days. You hear everything and every step of the excercise. Scary, right? Yes .

After surgery

After a substantial amount of 3 hrs of tedious work they discern the offending tissue. All this process was done as I hear the knifes, syringes,machines, orders and stories. Once or twice I could as well participate in talking. The incisions , blood vaccuming and sweat from the surgeons could tell it all.Mine was an exceptionally interesting case, My tumour,and other offending tissues were located in a rather specific spot. So specific infact, that I have been waiting exactly for 4 months..

They are so close now. I take a moment to just feel. Adrenaline pumps through me, my palms are sweaty, my intestines are like a pit of snakes. I feel alive. Once the deed is done the adrenaline will evaporate, leaving with a haste that’s staggering. However, the elation and contentment it will make way for is perhaps even better.

My seaview Ward to recovery process

The removal of a small section of me is all it takes for me to be of better health. However it takes a hard decision to face a surgeons knife. The pain at the tail end of the excercise was unbearable and I” passed out” to sleep .

Daughters Dad.

Friends visit

At 3pm, I found myself in my private ward with several machines and pipes to remove the waste liquids in my abdomen for recovery process. As I wait for my recovery,i thank all who in one way or the other encouraged and gave me hope. Your contribution of prayers and deeds did not go unnoticed as this isn’t a cheap undertaking.

.

Recuperating well.

Good to have friends around.

The after care

Get well soon

THE JOURNEY TO SHIMONI CAVES

Junction to SHIMONI and To Tanga highway

So it’s that day when being in the house is boring. Just moved in my new neighbourhood which is relatively quite and nothing to do for the weekend apart from helping the kids do their homework.

To my surprise or let me call it a coincidence,one of my older daughter was doing a story based on the old form of slavery and worship as her school project so she wanted my input . Before I thought of that, a voice interrupted.

“Dad!!! why can’t we go to SHIMONI “? A voice came out clear and precise from my daughter.. she continued “Our tutor told us that they will arrange for a tour to SHIMONI CAVES !!!” I stopped what we were supposed to do and told her to tell her mum and other sibling to dress up for a long journey to SHIMONI straight away even before the school trip.

Yes!!We packed our lunch boxes for the road trip. Crossed over Likoni channel and on the highway to SHIMONI ,Kwale county.

Likoni Ukunda route

Located further away in the village of Shimoni in Kwale County, the rugged ancient caves of Shimoni are not only a stark reminder of some of the darkest periods in human history but also represent a fascinating historical gem that goes back many centuries. ‘SHIMONI’ a Swahili word meaning a hole has a rich history of slavery where these caves were used by Arabs as escape routes .

The cave as seen

The darkest days most memorable part, is that the ancient coral caves of Shimoni served as a pen in which over a million slaves would wait before being shipped to the slave market in Zanzibar, Tanzania & onwards to Yemen between 1860s and 1890s.The slavery route is documented on several journals.

The chains still intact .

It is believed that the slaves were held in this huge caves for 2-3 weeks, to avoid escape before being ‘loaded’in dhows at a time. As many as 300-400 died due to hunger or torture during that voyage and were thrown overboard to be eaten by sharks.

Shimoni village is located just an hour’s drive from Diani/Ukunda shopping centre. It is a small village on the south coast of Kenya. As mentioned before the name ‘Shimoni’ is a Swahili word that means ‘a place of the hole’ or ‘inside the hole’. The name is derived from the existence of caves by the seashore formed as a result of natural geological forces.

Staircase leading to the caves

These caves cover over five kilometers inland and have complex tunnels that have been used for different functions and different times. The age of the caves is evident with the huge stalactites and stalagmites inside that complete the horror feel. Shimoni’s history revolves a lot around these caves. It’s quite an interesting story.

A long time ago before the slave trade happened, people used the caves for spiritual rituals or as hiding places whenever there was a war.Infact to date am told people of a similar faith gather in those caves for spiritual nourishment .

Today, Shimoni village is currently a somewhat sleepy fishing village with resorts and operators that specialize in scuba diving, dolphin safaris providing accommodation and recreation for visitors. It also has a jetty port to connect to the famous kisite mpunguti marine park and also to the neighbouring Pemba and Tanga island in Tanzania.

Our Tour guide tells us that locals believes the caves are a living organism as some of the rock pieces have outcrops from the top and bottom forming jaw-like structures.

Pieces of old iron chains and shackles are still visible in the cave which some people argue were used to shackle slaves in order to stop them from running away while others argue that the hooks inside were used to hang animals slaughtered during rituals. For both argument one might be true.

An entrance fee of KES. 400 is charged to non-residents and KES. 100 for Kenyan Citizens to explore the caves and tours are usually between 8.30 am – 10.30 am in the morning and 1.30 to 6 pm in the evening. They have their own guide who has an indepth information about the caves and history.

It’s worth a visit. So much activities …..You can as well go for fishing, scuba diving and boat ride….

Honey and Garlic Pork chops

Ready pork chops

These sizzling honey, soy and garlic pork cutlets are seared until deliciously tender and juicy, and then smothered in a sticky honey-soy glaze.Honey and garlic combined? Yes, please! The glaze is what makes this dish feel more refined and helps develop the deep flavors of the pork.The ingredients selected doesn’t over power the pork. The approach should be simple. Easy to make.

To have that healthy balance serve with vegetables .

Vegetables

You Need:  

Assembling the ingredients

• 2 tbsp oil preferably Olive oil but any corn or canola oil would do.
• 4 pork cutlets/chops, serving 2 people
• 2 tsp  honey
• 1 tsp light soy sauce
• Pinch of salt and black pepper
• 4 cloves garlic minced/chopped
• 1 scallion

Procedure:

Marinated pork chops ready for sealing

Soy and honey reduction

• To make the glaze marinade, mix 1 tsp soy sauce with 2 tsp honey. Set aside
• Meanwhile rub the chops with pepper, salt and minced garlic, set aside. Mine I sprinkled some soy and honey as well.
• Pour 2 tbsp oil into a pan and swirl to distribute the oil. On medium heat, balance the Pork cutlets (fat-side down) in the pan to render the fat.
• Cook the pork cutlets for 3 minutes on each side. Lower the heat and flip them every minute to stop excess sticking and browning. Turn heat to low, put a lid on and continue cooking and flipping to your preferred done-ness.
• In the last 3 minutes of cooking, glaze each cutlet with 1/2 tsp of your soy sauce-honey glaze and put the lid back on. 
• Remove from pan to rest and drizzle with remaining honey & soy sauce glaze. Season with black pepper and garnish with chopped scallion.
• Serve…….

Plated chops w/ vegetables

The Best Of The Holy Month Of Ramadan in Mombasa.

Main story Courtesy:Anuj Tiwari of India times.

The symbol of togetherness in our Muslim community

Ramadan is the holiest month of the Islamic calendar and is observed by Muslims across the world. The festival is celebrated in the ninth month of the Islamic lunar calendar. The Arabic phrase “Ramadan Kareem” means to enjoy a blessed and happy Ramadan.

Muslim community observes fast from dawn to dusk. After the day is over, in the evening, they break their fast by eating meals, known as Iftar with family or friends. It is believed that by refraining from food and water throughout the day, one understands the pain and sufferings of other people and gets closer to the almighty God (Allah).

Taking a tour around the city streets of Mombasa during the day ,hardly you could find any eating action as many restaurants are owned by natives and the culture is to observe fasting . However by 6pm all most of the streets are filled with street food for the Muslim faithful to indulge.

Around GPO, Mombasa streets.

Landmark (Mombasa tusks.)

Taking a tour around Mombasa old town.

Sample menu in one of the eatery.

During the holy month of Ramadan Roza (fasting) begins after sunrise and culminates with sunset Consumption of food and water is prohibited between sunrise and sunset. Interestingly, the days start with Fajr (prayer during dawn), followed by Zhuhr (midday), Asr (afternoon), Maghrib (evening) and conclude with the Isha (night).

However after day fasting ifat is served in all it’s form, from fresh fruit juices to Swahili snacks of all kinds. Faithfuls feast.

Muslims consume a pre-dawn meal called Suhur, and they break their fast by having Iftaar during this month.

Chicken Tikka

Ramadan is also a time for spiritual reflection, prayer, and charitable giving. Muslims are encouraged to read the entire Quran during the month, and many mosques offer daily prayers and study groups. In addition, Muslims are expected to give to charity during Ramadan, with many mosques and charitable organizations organising food drives and other initiatives to help those in need.

Old town street

As the Muslim faithfull all over the world observe the holy month of Ramadan we wish them all the best. Will meet again during the end of Ramadan (Idd All Fitri)

Food And Culture,New Year Fireworks lights up Mombasa City.

Seafood bbque

One of the vendors ready for clients

A walk through the streets of Mombasa City at the Kenyan Coast makes you want to savor coast delicacies. And there is no better way to sell the food culture at the coast. Dubbed Mombasa Food and Culture Festival,supported by the county government, it was intended to celebrate New year Eve Governors Fireworks .The festival’s 2022 Fireworks edition went down at the Mama Ngina Waterfront Park on Saturday.More than 70 Food vendors from every corner of the Coastal counties made their presence at the Makadara grounds with a food stalls.

The festival’s 2022 Fireworks edition went down at the Mama Ngina Waterfront Park on Saturday Dec. 31st .More than 70 Food vendors from every corner of the Coastal counties made their presence at the Makadara grounds with a food stalls.

Members of the public at Mama Ngina waterfront awaiting fireworks to cross over to the new year

Fireworks

Each stall showcased a certain type of coastal delicacy – making it a culinary delight festival.From Kaimati to mkate Sinia, shawarma to biriani mahamri to fresh squeezed juices and many more.The Mombasa Food Festival is an annual event that supports and cultivates the region’s food culture. Different food vendors from coastal counties – Kwale, Kilifi, Lamu, Mombasa, Taita Taveta – turn up. But however this year not all coastal regions were represented. I noted only Mombasas Street food delights.

They are the ambassadors of the region’s scintillating food culture and they always turn up in droves.

Aware of the delight that comes with the festival, the 2022 Mombasa Food Festival edition welcomed thousands of residents at Mama Ngina which coincided with the New Year eve Fireworks. Curious international travelers with a knack for Coastal cuisine were not left behind. I noted that international Media were also represented , including CNNs @Larry Madowo

Mombasa County government organized the festival as a way to promote business and culinary Tourism as well.

Mombasa County Tourism chief said the food festival was a platform for entrepreneurs in the food sector to showcase. There were at least 70 food vendors at the festival. The presence of both international and local tourists augured well for the event.

These are the eyeballs the event always targets every year.

What’s The Importance Of the Mombasa Food Festival?

Members of the public sampling

Makadara road closed for the festival

The Winner of eating competition being awarded his token by the county official

Sugar canes for fresh juice squeez

The chicken Shawarma

The gastronomic delight of the festival is pivotal in driving the region’s tourism. History has it that those Swahili dishes warm up to the hearts of local and international guests visiting the coast.

Coupled with a rich holidaying history, food adds up to the magical touch of Mombasa and surrounding counties.

Food vendors at the festival reportedly made good money from their exhibitions. Some landed bigger business opportunities.

Hotels at the Coast also got an opportunity to market their products and services during the festival.

The highlight of the day was an eating competition where the champion was to finish a 1kg pilau (rice and meat dish cooked with Zanzibar spices) . A 1litre bottle of water as well as 1litre Soda in a record time. When the winner was announced, it was obvious

Eating champion

Winner of eating competition flanked by his supporters

The pain of winning…

Camels joint-Mombasa(The Miss And the score)

At the fort Jesus -mombasa.

It was that day when I decided to take a trip to Fort Jesus in Mombasa.Purposely to know more of the Zinjanthropus days. The Portuguese and the Arabs colonial days until the Germans and the British took over. It was an eventful day full of knowledge. But this is not about Fort Jesus any way!!.The night got me off guard and decided to get a restaurant nearby for my dinner.

Memories are something that you will be able to keep forever. I like documenting my memories and this is one of them.

Camels Joint wasn’t one of my choice to have my dinner due to my previous experience at their Haille sellasie branch . But it was the nearest of all within the fort Jesus area, So I was kinder 50-50 going to the Fort Jesus branch. I ignored my instincts.

The fort area

The food here is mediocre to sum up all. Any food enthusiast who knows what comfort food is(sic) Wil do the same. It’s the only food I ate in the last 24 hours that I did not eat in the proceeding days.This is my second Visit to Camels joint to see if in my previous visit was just that bad day to them or for me but to my surprise it was worse than the previous visit.

The outdoor sitting area good, the ambience excellent. But the tea served cold.

I would leave zero star but I gave them a one star for the cleanless of their washrooms and dining area ambience. The food is mediocre for the price and to make it even worse it is not even close to authentic.I enjoy food in all it’s forms but this was a let down,.Streed food in Mombasa is far better. The vibe and food feels ridiculously whitewashed.

A full burnt king fish garnished with a day old lettuce leaves and smelly tomatoes.

I have not rated any restaurant as bad but below are my observations..

01. Would give it a zero if I could. The waitress stand was slow and lack product knowledge …Come here if you want attitude.

03. Cold Tea and customer service in the (City! Asked them to reheat the COLD Tea they gave me to drink and the waitress forgot to bring it back until I cried loud

02. Sleepy service, poor food quality, and when i asked why it was like this they stated that their kitchen was backed up, yet the restaurant was damn near empty.

04. Took an hour to get food. Fish was dry and burnt I have ever experienced. Go ANYWHERE else.An Overpriced piece of Fish

Nature And Trails:That is Bamburi Nature Trails

In Mombasa, Bamburi cement is one of the greatest names in construction industry, It is closely associated with the Haller Park, a world famous ecological rehabilitation site.Once a barren landscape ravaged by years of quarrying, it is now a rich tropical ecosystem bursting with life both wild animal and plant life.Haller the Man, is a brilliant example of how man can reclaim nature and create an environmentally friendly attraction.

The fish pond

The park was created by nature-loving scientists who divided it into several unique sites. The best is the animal park which boasts of Hippos, giraffes ,antelopes and even waterbucks. Another is the quarry viewpoint where nature and industry co-exist in one dramatic landscapes. At this point, one can see the early stages of rehabilitation against a backdrop of an open, active quarry and the cement factory.

Only at Haller Park will one enjoy unique Day walks . This is another segment where the trails is in a class of its own. The park literally is another picnic site. The forest trails are a sanctuary to many reptiles, birds and butterflies. The rich biodiversity is reflected in the over 400 plant and 180 bird species found in the rehabilitated quarries. One of the most interesting attractions at the park is the animals’ feeding, which takes place every day.

Forest trails are located on one side of the park 1km away, where they form a rare facility designed specifically for outdoor creation. There are four carefully designed trails that meander through the developing landscapes in the former quarry.

The Haller Park also has a unique sunset terrace perfect for relaxation and unwinding.

The 3.6-kilometre leisure walk has alternating landscapes from barren quarries to a lush rehabilitated forest. Other unique attractions include the butterfly pavilion found at the exhibition house where butterflies can be appreciated in their lovely colours.But this one however in my second visit couldn’t Get to see.

Again there are bikes on site for those who need a physical activity . What I liked even more is that all the routes are marked and the distance for each route. Whether jogging, cycling or even leisure walk. All are colour coded.

A well marked signage

The park has become more serene and beautiful than the previous visit.The kids enjoyed the scenery. The butterfly pavilion however, did not have butterflies maybe it was not the season. The trails are safe and very clean and one can walk through them without a guide. If you have small children advisable to have a walker or carrier because they get tired from walking.Within the reception it has places one can sit and relax.But unfortunately no restaurant on site. Am told that during COVID-19 time they scaled down on the operations. So make sure you carry your own food and drinks which they allow. However no dumping is allowed within the park.

This is one among many activities or places you need to visit while in Mombasa. Rene Haller, the founder, believed animals play an important role in the forest ecosystem as plants. Located along Mombasa- malindi highway it’s just opposite Bamburi beach hotel and near the pirates public beach.

Enjoy your trails….

Mokimo /potato croquettes

Ready deep-fried croquettes

Back to the basics;

Soft from the inside and crispy outside

Served as an accompaniment to chicken and french beans

Mukimo is a Kenyan meal whose origin is Central Kenya ( The Agikuyu community) but it’s popularity is savoured in restaurants and hotels across the country. If you have been wondering how to prepare this meal at home,here is a simple recipe to guide you through. More of a mashed potato but more filling.Now,we are not doing a mere mokimo but it’s version of croquettes where in case you have a left over mokimo you can remake it as a croquettes, just like potato croquettes.

Meanwhile,Also its worth setting aside some mashed potatoes just to make these mokimo croquettes the next day. This finger food is a crowd pleaser and makes an ideal snack or an accompaniment for entertaining or a fun side dish. All it takes is dressing up mashed potatoes with some chopped pumpkin leaves or spinach, fried chopped onions and boiled corn off the cob before shaping the mixture into logs and then breading and frying to golden perfection. Sprinkle with finely chopped parsley or spring onions before serving and maybe even a dusting of grated parmesan cheese for a special touch.

Ingredients

• 1 kg Irish potatoes
• 2 handfull of chopped fresh soft pumpkin leaves or sipnach
• 1cup of soft maize off the cob boiled
• A bunch of spring onions(finely chopped)
• 1pc medium onion chopped
• A knob of butter
• Salt and ground pepper to taste
• 1 cup all-purpose flour
• 1 large egg
• 1cup fresh breadcrumbs
• Vegetable oil for frying

• Fry the chopped onions with the butter and set aside.
• In a large bowl, stir together potatoes which has been already boiled; season with salt and pepper.Put the onions and the chopped pumpkin or spinach leaves( You can puree on a blender for good results)-Mash to a fine paste using a masher or back of a cup.In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.This process is called Pane process.
• Form potato mixture into 3/4-by-3-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan,heat vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turning as needed. Drain on paper towels.
• Serve as a snack with your favourite dip or to accompany your Chicken or steak or even your favourite fish dish.

The rolling, cutting and shaping

Dust with flour, dip in egg .

Finally finish in bread crumbs.

Ready shaped for deepfry