Eco-Lodge, traditional cuisines a complete African experience

A chef preparing traditional porridge in the village of Afrika Kenya.

The village of Afrika Kenya on the Kenyan coast has a cluster of traditional huts hidden in the middle of the peaceful cove of Mtwapa.

The clay and cow dung huts are built to represent different styles of traditional houses from different Kenyan communities.

The clay and cow dung huts are built to represent different styles of traditional houses from different Kenyan communities./Photo by David Maeri

Carol Anami, hotelier and member of the International Tourist Office and owner of this Eco-Lodge says she wants to maintain the authentic traditional culture which is gradually being overtaken by foreign cultures.

“I started this concept because I realized that our culture was disappearing. And me being these people who really like traditional things, I thought of a way to try to maintain our culture but also to help young people who know nothing about it so that they can learn.

Carol Anami (right), hotelier and member of the International Tourist Office and owner of this Eco-Lodge./Photo by David Maeri

Domestic and foreign travelers are offered a new experience with visitors enjoying the cool tropical breeze with a panoramic view of the mangroves at the bottom of the ocean while the birds are singing.

The facility is modeled after an ancient African village and offers comfortable self-catering accommodation for those hungry for memorable experiences.

“Our village’s name is Africa Kenya Village, which means it’s Kenya in a village because now, when we talk about our lives in the past, people lived in villages. So, I made a village with different parts of the country. We try to spread the word so that people come and see what we have, ”says Anami.

The different cultures of the Coastal, Central, Rift Valley, Nyanza and Western regions are represented by each hut decorated in the style of a tribal house.

But it’s not only the African huts as the main feature here, the food is also traditional in the way it is prepared, cooked and served.

The variety of culinary delights on the menu shows African dishes revealing unique cultures and practices of various Kenyan ethnic communities.

Millet Ugali, green vegetables and Tilapia fish. The variety of culinary delights on the menu shows African dishes revealing unique cultures and practices of various Kenyan ethnic communities. / Photo by David Maeri

Anami argues that food tourism as a cultural experience is gaining momentum globally and Africa should not be left behind. She says people all over the world are looking for traditional experiences.

Anami added that over the years she has noticed people visiting the Kenyan coast with the desire to eat traditional foods while they are there, but unfortunately they hardly find these foods on the menu of many local hotel establishments.

A chef preparing traditional porridge in the village of Afrika Kenya.

“All of our food is cooked grandma in a pot and over firewood and that’s why you get the taste of the original food. Food varies. When it comes to meat it depends, but we’re very fair and anyone can afford it, ”she says.

The menu includes Chapatis, Ugali, Githeri (beans and corn), Nyama-Choma (roasted meat), Pilau and Biryani (different types of rice cooked differently) and Mukimo (mashed green vegetables, corn and Irish potatoes) among a selection of delicacies from Kenya.

Surprisingly, some have taken a day off from their five star hotels just to have a different experience here.

“When people hear about it, they are tickled because we also have adults who say ‘oh my God you have relieved all my memories’, and they are very happy. Plus, the kids are excited to know that it This is how they (the people) lived.

She says the agenda is to encourage more people to consume more traditional foods and vegetables that are not only nutritious but also medicinal.

“We especially discourage parents from feeding their children junk food which has contributed to lifestyle diseases like obesity around the world.”

The hotelier said she wanted visitors to enjoy every moment of their stay at the eco-lodge, which should be a complete experience that is entirely lived in the African way, from accommodation to dining experience.

Visitors here also have an additional activity that they can engage in, such as spending their quiet time feeding the birds, swimming or strolling in the sun outside their thatched huts or strolling through the mangroves. .

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