Entries about msindzano

I wake up this morning bathed in sweat, despite the A/C being on, so I go to check and find that it is blasting out hot air. Outside, on the balcony, I discover the reason why: the whole system is iced up! That is totally absurd: seeing all that ice, exposed to the heat outside!

Breakfast

The last couple of mornings we have had a most delicious juice for breakfast, and this morning they are serving slices of the fruit too. I ask the waiter what it is, but he only knows the French word for it: karasol. I am none the wiser. He kindly brings out the whole fruit for me to see; and I recognise it as something we were first introduced to in Haiti last year: soursop. It makes a very refreshing juice and apparently it also has medicinal benefits, being hailed as an alternative cancer treatment.

Mutsamudu City Tour

Patrice arrives in his little car to whisk us off on a tour to show us the delights of the capital of Anjouan Island - Mutsamudu. With our hotel being on the outskirts of the city, we don't have far to go.

Citadelle

Our first stop of the day is the Citadelle, perched high on a hill with great views overlooking the town and port.

The port here on Anjouan is the only deep-water harbour in Comoros, and large ships will deliver the containers here, with lightering used for transporting goods to the main island as well as Mohéli.

The Citadelle was built in the 18th century to protect the city from Malagasy pirates who plied these waters looking not just to ransack the place, but also for people to abduct and sell as slaves. .

There are both French and English cannons within the fortifications.

There is a slight drizzle when we arrive, but it’s not heavy enough to be a problem, and it does create a very nice rainbow.

The drizzle turns into a refreshing rain shower, removing some of the oppressive heat and humidity that hangs over the city today. Strangely enough, looking straight up there is a bright blue sky, yet it is still raining slightly. Hence the rainbow I guess.

Mutsamudu Market

From the Citadelle, we descend the numerous and crowded steps down to sea level, through the bustling market. For someone like me who loves to see and learn about the produce of the areas I visit, and capture images of local scenes and people, this walk is a real treat.

The locals, however, are generally not very keen on being photographed; although some, when asked, will oblige. Therefore many of the pictures here are captured covertly, often ‘shooting from the hip’.

Chillies

Pigeon Peas

Mataba (cassava leaves)

Dried fish

I also want to mention that most of the market is extremely dark, at times necessitating ISO speeds of up to 32,000, hence why some of the images are quite grainy. Also, Travellerspoint, like so many other websites, seem to add extra grain / noise to photos.

Aubergines and green bananas

Mafane
The leaves of this plant (Acmella oleracea) are widely consumed in salads where they add a peppery flavour, or as a leafy green vegetable with meat dishes. Like so many other plants, it is also said to have various medicinal properties.

Ginger root

Peanuts in their shells, AKA 'monkey nuts'

Tamarind

Turmeric root

Green chillies

Chilli sauce

Onions and garlic

Extra hot red chillies

Baobab Fruit

I know that I have sung the praises of this enormous fruit on more than one occasion in the past, but as it is now being hailed as the new ‘superfruit’, I guess once more won’t hurt.

The fruit tastes a little like sherbet, and can be mixed with milk or water to make a drink. Baobab fruit has three times as much vitamin C as an orange, twice as much calcium as milk and is high in potassium, thiamine and vitamin B6. The powdery white interior can be used to thicken jams and stuff, and the pulp can be dried and is used in the fermentation of beer. Baobab fruit is also the basis for cream of tartar, and is used in cosmetics, smoothies, or as a sugar substitute. In the UK apparently one manufacturer is adding it to gin! Oil is extracted by cold-pressing the seeds, or they can be ground and used as thickening for soups, fermented seeds can be added as flavouring, or the seeds can be roasted and eaten as a snack. Decorative crafts are made from the dried fruits.

Msindzano

Many years ago I saw a picture in the Undiscovered Destinations brochure of a woman whose face was made up with the traditional msindzano – sandalwood paste spread on the skin. I was captivated and intrigued by the picture, the practice and the country, and this single photo is what initially inspired me to come here to this little known nation.

The photo that started it all.

The use of this paste is considered a beauty routine as well as protecting the delicate facial skin from the ravages of the sun. To create the paste, the rock hard blocks of wood are scraped to extract a powder, which is then mixed it with water, lemon juice, rosewater or milk. Sometimes turmeric is added too.

It has antiseptic, astringent and anti-inflammatory properties and is said to offer relief from sweat and prickly heat as well as protection from harmful sunrays.

The aroma offers stress relief and can help soothe headaches, is said to have anti-ageing qualities and can help against acne and pimples, leaving you with a fresh, glowing skin.

From the downtown area of Mutsamudu, we drive to the hills to take a look at the embassies, hospital, stadium and the President’s residence, all in a drive-by tour. I have to say that this area doesn't offer much in terms of photographic opportunities.

Lunch

Then it is back to the hotel and a spot of lunch.

Chicken sandwich with frites.

The two British guys also staying in the hotel are going down to the ferry port this afternoon, hoping for a ride back to Moroni. They were hoping to go yesterday, but the ferry was cancelled. We wave them goodbye with the words: “we hope we don’t see you again”. Having said that, I fully expect to see one of the chaps again, as he lives a mere six miles away from us and we have actually met him once before at a wildlife group I sometimes do talks for. It’s a small world!

There is still no beer this lunchtime, so David asks if they can stock up before dinner. I am not holding my breath, however.

This afternoon we chill in the room with a little siesta. The A/C has ‘re-set’ itself now after this morning’s problem, and is blowing out some delightfully cool air.

Dinner

I was wrong. The hotel has received a fresh supply of beer! Maybe David’s desperate pleading this lunchtime worked?

Comoros is famous for using vanilla in savoury cooking, lobster being a favourite. I ask about it. “No lobster”. So I suggest: “chicken in vanilla sauce…?” “No vanilla sauce”. I settle for a chicken curry with extra hot chilli sauce on the side.

David orders Boeuf Massalé, another local speciality. Massalé, a local variation on the Indian garam masala, is a spice blend usually consisting of coriander seeds, cumin seeds, black peppercorns, cardamom pods, whole cloves, cinnamon stick, dried chillies and nutmeg. Very much like a curry in other words.

Just as we are finishing off our food, the two English guys arrive back. No ferry today either: the sea is still too rough.

Back in the room, we find there is no water in the taps or the toilet. Reception tells us “All rooms same. Maybe tomorrow” Great. I guess that is why the bathroom has a large container and a bucket filled with water. This is presumably a common occurrence.

We sit on the bed and read. Unlike our first (and second) room, this one has no chairs in the room, nor on the balcony. After a while there is a knock on the door: the water is back on! Yay! All is well and we can sleep soundly.

Thanks go to Undiscovered Destinations for arranging this trip.