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CURRENTS
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Overview: Mombasa, Kenya
CLIMATE: Kenya lies astride the equator, and Mombasa is quite hot and humid. Temperatures in the coastal area are generally in the 80s and 90s. Much of the country, however, consists of mountains and high plateaus so the weather is generally warm and pleasant. Temperatures in Nairobi are usually 10-20 degrees cooler than Mombasa, and both Nairobi and the highlands can get cold in the evenings (40s and 50s). March to May (the long rains) and October to November (the short rains) are generally wet periods throughout the country but downpours occur mostly in the late afternoons. The earlier part of the day is warm and sunny. CURRENCY: The basic unit of currency is the Kenya Shilling (Ksh).
LANGUAGE: Both English and Kiswahili (Swahili) are the official languages in Kenya. There are also numerous indigenous languages used. In Mombasa, Swahili and English are spoken most often. FOOD: Traditional Kenyan dishes include a lot of starches and proteins, with staples such as beans, corn, meat and potatoes. Herbs and spices are not common, and most foods are served with a generous portion of fat (vegetable shortening) and salt. Local restaurants called “hotelis” are numerous and can be found in every town or village. Most places will have a lot of the same traditional Kenyan foods. Kenyeji (also known as mukimu or irio) is corn and beans inside of mashed potatoes, which is then fried in onions. A common staple seen all over the country is ugali, a pasty substance made from only white corn meal. It takes quite a while to appreciate the taste of ugali, but visitors should give it a try. Locals eat it with mboga (boiled greens), fish, or nyama choma. Nyama Choma (or “burnt meat” in Kiswahili) is most Kenyan’s favorite dish. It’s goat, sheep, or cow meat barbequed over charcoal. It is sometimes tough, but if found in a good place can be quite excellent. Organs and other select innards are also available on request. Other types of meat are also common, such as chicken and seafood. Food from the Coast of Kenya is quite different from that of up-country. Swahili food is loaded with spices and flavors from Asia and the Middle East. Common foods are chapatti (fried bread), samosa (mince meat in a triangle pastry), kebabs, and rice pilau. These foods are no longer just found on the coast, these are common even in up-country Kenya. Other snack foods available are roasted corn on the cob, mandazi (fried doughnut), peanuts, chips, and a lot of fresh fruit.
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While
much of Kenya entices you with wildlife, Mombasa and other coastal towns exude
the history of a unique culture. Arab traders came to these shores thousands
of years ago and brought Islam to Africa. The coastal streets are dominated
by a different dress and architecture from what you see in other parts of Kenya.
Although the coast also boasts extraordinary wildlife and exceptional beaches,
its essence is found in the people of these ancient ports, which gave rise to
Swahili culture and language. The coast maintains an international mix, with
many residents from India, Germany, Somalia, and Southeast Asia. The more recent
influence of the Portuguese is also apparent in Mombasa.
