As I begin to prepare to leave for Ghana (t-54!), I’ve been of course reading the Brandt travel guide I recently bought (oddly, the only guide book exclusively made for Ghana). But, admittedly, I’ve been drifting to other sources, such as the New York Times-A Taste of Ghana. The NYT guide for “36 hours in Lima” proved as an excellent starting point for our culinary excursions, and I imagine this article to have a similar effect.
It should come as no surprise that a big part of traveling for me, is the food. I think there’s no better way to experience a new culture than to dive into it’s local cuisine. The unfortunate prevalence of western fast food was hard for me when I visited Lima, which has such a rich, deeply rooted food culture reflective of it’s history. Every dish there had a story, and I learned so much about the history of the country simply by culinary exploration. The diluted, flavorless western food is such a waste and I certainly hope it never causes a loss of such fantastic culinary history.
Moshi is situated near the base of Mt. Kilimanjaro. I’m staying an extra week at the end of October to climb. Here are some facts about the mountain.
Today while reading about Tanzania I was reminded that it is the location of what is believed to be our first ancestor, found in 1959 in Ngorongoro Crater. “African Eve” is thought to be 150,000 years old. DNA studies suggest that the oldest known lineages are those of East Africans, most ancient include the Sandawe, Burunge, Gorowa and Datoga, all of whom reside in Tanzania.
Further reading here