After thoroughly enjoying Zenji Hotel’s breakfast of Spanish omelettes, homemade breads & jams, fresh fruit, juice, coffee, tea and some “chocolate loaf” – aka. cake – Eric and I go off in search of a new place to stay. We were hoping someone might make a last-minute cancellation but alas, no such luck for us.
We have no problem finding alternative accommodation and we check-in to the Karibu Inn, which is conveniently located right in the heart of Stone Town and next to the Radha Food House. It’s no Zenji Hotel but it’s clean & quiet and right now, that’s really what matters to us.
After visiting with Zanzibar’s infamous Mr. Mitu, we book ourselves in on one of his spice tours for the following day. He’s the owner of one of the original spice tour companies on the island and is very no-nonsense, which we appreciate in a tour company.
Afterwards, Eric and I decide to do some more sightseeing and walk over to one of the largest buildings in Stone Town, the House of Wonders. It was once the ceremonial palace for Sultan Bargash, but is now the Zanzibar National Museum of History and Culture. In the main hall there’s a life size mtepe, a traditional Swahili sailing vessel made without nails, and in a backroom there’s an exhibition describing the significance of the kanga, a Swahili fabric very similar to a chintaji. The exhibits are simple, yet interesting but I have to say the museum is worth a visit just for the views from the third floor balcony – you’re able to take in a 360 degree view of the city and the ocean.
Following the museum, we continue walking around the city and the waterfront and we wrap up our evening with some chicken & chips at Malindi’s.
The next morning we go on Mr. Mitu’s Spice Tour, which is a lot of fun.
Our tour guide walks us through the farm and points out all of the different spices, fruits and vegetables, while letting us smell and taste almost everything. We see nutmeg, mace, cinnamon, cloves, cardamom, ginger, turmeric, curry, vanilla, pepper, cocoa, oranges, pineapples, coconuts, soursop, jackfruit, tangerines, cassava, annatto, lemongrass and coffee.
We learn that besides producing nutmeg, the nutmeg fruit also supplies mace… the kind you eat, not the kind you spray in someone’s eyes.
We have the joy of smelling fresh vanilla. Vanilla is a very expensive product in Zanzibar because it’s very delicate and must be harvested completely by hand.
Being the chocolate lover that I am, I’m very excited to see how it’s grown…
…and Eric takes it upon himself to sample the fresh oranges.
After the tour of the farm, we stop in a nearby village for some lunch and then we’re taken to a secret beach just north of Stone Town for a quick swim.
Following the theme of the day, we go for dinner at a nearby restaurant specializing in fine Swahili cuisine. They have a great menu filled with interesting spice and fruit combinations. I enjoy king fish in a coconut milk & cardamom sauce, while Eric has a Swahili chicken curry. Both of our dishes come with a selection of sides including lentil daal, roasted vegetables, pumpkin in a chili-mango sauce, sautéed spinach and chapatti, and then Eric has spiced rice, while I have sweet potatoes. It’s delicious and a great way to finish off our time in Zanzibar.
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