Kipungani Bay

History

Kipungani Bay is a private, secluded and extremely non-aware bay to many people twenty minutes away on a speedboat from Manda Island to a wide channel with mangroves to Kipungani.

Travelling

The best way to travel to Kipunga Bay is to take a 90 minutes flight from Nairobi to Manda Island which is adjacent to Lamu Island. Tourist will board a speedboat for a twenty minutes journey through a wide channel fringed with mangroves to Kipungani.

Attractions

There is a beach hide-way calm under coconut palms, deep sea game fishing, water skiing, mat weaving industries, Lamu's historic museum, mosques, markets, fresh water swimming pool with 24 hour open bar services, swimming with friendly dolphins on the reefs of Kinyika and Manda Toto, safety deposit facilities for guest and a gift shop with local handcraft.

Accommodation

14 beach cottages or so called "grass villas" are nicely spaced along the beach to ensure privacy for tourists. The walls are made from the palm leaf while the floor is made of mats called Mikeka, with thatched roof "Makuti" to allow the cool trade winds to blow.

There is a king size bed in the spacious bedroom with draped mosquito netting. The veranda faces the ocean with a private lounging area furnished for comfort.

Comments

Nyama Choma Recipe

Preparing Nyama Choma Nyama choma is roasted meat and is extremely popular because of the availability of cheap meat in the country. It is usually served in adult parties with beer. Ingredients 1. Salt and pepper to taste 2. 3 pounds beef short ribs Steps to follow Start by seasoning the ribs with salt and pepper. Get a grill with charcoal or gas over medium high heat and grill for 1 hour. If you are not comfortable with the grill, try using the oven as an alternative and live it there at about 300 F for one and a half hours. The meat should be ready, just use your good judgment. Serve with Ugali

Pilau Recipe

Pilau Recipe Preparing Pilau Pilau rice is mainly an Indian dish that is served with any kind of stew especially curry or beef carbonate. Ingredients 1. 250g grain rice 2. 150 g cashew nuts 3. 3 table spoon vegetable oil 4. 4 cloves 5. 2 cardamom pods 6. Cinnamon stick 7. 1 teaspoon cumin seeds 8. 120g raisins 9. 1 teaspoon turmeric powder 10. Salt 11. 1 Coriander for garnish 12. 1 onion for garnish 13. Knife 14. Small pot 15. Small pot with lid 16. Small frying pan 17. Wooden spoon Steps to follow Wash and drain the rice to get rid of the starch. Heat three table spoons of oil over high heat in the cooking pot. Add the cashew nuts, cloves, cardamom pods, cumin seeds and cinnamon. Maintain high heat and fry for two minutes. Add shallots and fry for two more minutes and the shallots should turn translucent. Add the raisins, salt, and turmeric, stirring for a few minutes. Add the rice and two cups of very hot water to the seasoning...

Njahe Recipe

Njahe Njahe is a Swahili name for another type of beans. Njahe is usually eaten in Kenya at lunch time as a form of stew to accompanying food like rice, bread etc. Ingredients 1 chopped onion 1 cup boiled Njahe 2 chopped tomatoes 1 ½ table spoon turmeric 1 table spoon powder 1 table spoon chopped cilantro 1 ½ cup coconut milk 2 table spoon oil Salt Steps to follow Heat the oil in a cooking pot. Cook the onion gently until it turns light brown. Partially mash the boiled Njahe with a cooking stick. Add onion, tomatoes and mix well. Put the turmeric and seasoning and half the cilantro. Pour the coconut milk and stir to blend the ingredients. Cover the pot and leave to simmer for 10 minutes before garnishing with the remaining cilantro. Serve with rice or Chapati.

Kenya Knowledge

Search This Blog