MAIN FEATURE
With its 536 kms of coastline
stretching from Lamu in the North to
Lunga Lunga in the South, Kenya has
a long and straight forward fishing
tradition.
From the Swahili people who
began fishing the shallow blue
reefs with dhows, traditional sailing
vessels with long thin hulls made
of wood and coconut fibre rope in
the 13th century, to the modern
artisanal wavuvi, or fishermen in
Kiswahili, who can still be seen
sailing up and down the coast,
fishing in Kenya is still mostly
done from small fishing boats that
the locals still refer to as dhows.
Shallow-water fish from Snapper,
Parrot Fish and Surgeon Fish, as well
as deep-water fish like Mackerels,
Barracudas, and Crustaceans such
as Lobsters, Prawns and Crabs make
most of the local fishermens’s catch.
Protected by coral reef,
the Kenyan coast’s lavish sea
fauna is a snorkeler’s, sports
fisherman enthusiast and seafood
gastronome’s paradise. Any attempt
to catalogue the plethora of marine
life is best left to a chapter in Jules
Vernes’s “Twenty Thousand Leagues
Under the Sea.”
THE ROCK RESTAURANT
The food, the light, colours and the staff’s
passion for cooking all conspire to create a
one-of-a-kind magic.
Breathtaking!
31.