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Food

Swahili Food: The East African Coast

Mombasa · Lamu · Zanzibar

Subject
Food
For
Students aged 13 and above
Duration
8 days
Price
Priced to your group size and dates
Group size
Up to 25 students
Departure
Dates set with your school

Overview

The trip

The food of the East African coast is a record of Indian Ocean trade.

Arab, Persian, Indian, Portuguese and African influences meet in pilau, biryani, mahamri and seafood cooked in coconut. In Mombasa, students explore the Old Town and its markets with a local cook, learning how spices arrived by dhow. In Lamu, a UNESCO World Heritage town, they learn the dishes of the old town. In Zanzibar, they tour a spice farm to see cloves, nutmeg and cinnamon growing, and visit Stone Town's Forodhani night food market.

Learning outcomes

What students gain

Students will be able to:

  • Explain how Indian Ocean trade shaped the cuisine of the East African coast
  • Identify the main coastal spices and describe how they are grown and processed
  • Prepare a traditional coastal dish using local ingredients and methods
  • Compare Swahili cooking with the Indian, Arab and Portuguese traditions that influenced it

The price covers

What's included

Included

  • Nairobi-to-coast travel and travel between Mombasa, Lamu and Zanzibar
  • Hands-on cooking sessions and meals cooked or tasted during them
  • Educational visits and expert-led sessions
  • Expert guide
  • Shared accommodation with breakfast
  • Safety briefing
  • 24-hour guide support

Not included

  • Other lunches and dinners
  • Entry fees outside the core programme
  • Personal spending

Itinerary

The day-by-day itinerary

The full schedule and quote come with your proposal.

3 trips

Other Food trips

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