Just Me Travel

Just Me Travel

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Category: Africa

THE SMOKE THAT THUNDERS FROM MY CAMERA’S PERSPECTIVE

Mosi-oa-Tunya, “the smoke that thunders” is an apt name given to Victoria Falls by the Kalolo-Lozi people. The spray that rises above Victoria Falls truly does look like smoke. And…

Mosi-oa-Tunya, “the smoke that thunders” is an apt name given to Victoria Falls by the Kalolo-Lozi people.

The spray that rises above Victoria Falls truly does look like smoke. And this ‘smoke’ can be seen from some distance. I had a clear view of the ‘smoke’ rising from the Falls from my hotel in Victoria Falls, Zimbabwe, one kilometre away.

Mist rising from Victoria Falls, the smoke that thunders

The ‘smoke’ from Victoria Falls rises above the skyline

 

Walking around the escarpment on the Zimbabwean side of Victoria Falls, the roar the Falls produce from the volume of water crashing over the edge of the gorge makes it difficult to hear conversations.

Victoria Falls is located on the border between Zambia and Zimbabwe. I travelled to the Zimbabwean side of Victoria Falls in November 2016. It was the end of the dry season; with November being ‘low water’ for the Zambezi River. When the Zambezi River is in full flood (usually February or March), Victoria Falls forms the largest curtain of water in the world. At my time of visit, Victoria Falls was at 40% capacity. And yet, it did not disappoint.

I will be writing a detailed itinerary blog post on my visit to Victoria Falls in the near future. But for now, I just want to showcase the majesty of “the smoke that thunders” from my camera’s perspective – to let my camera do the talking.

My camera’s perspective of the smoke that thunders: a walking tour

My camera’s perspective of the smoke that thunders: a helicopter tour

Due to Victoria Falls’ reduced volume of water cascading over the edge of the gorge, I wasn’t going to take a helicopter flight over the Falls. At the last minute I changed my mind – one of my better decisions. My camera’s perspective gained a unique angle of the smoke that thunders.

Which camera perspective do you prefer?

A note on protecting your camera

Walking along the escarpment, you and your camera are going to get wet from the spray spewed up by the sheer volume of water crashing down the cliff face to the floor below.

Whether or not you keep yourself dry is up to you. But it is important to keep your camera dry if you want it to continue working.

I have a DSLR camera and have tried two different professional ‘raincoats’ for my camera. Each time, I revert back to my tried and tested method of a plastic bag. I attach the lens hood as this provides some protection for the lens glass and filters. Then, using a wide plastic bag that is longer than my camera body and extended lens (300mm), I make a hole in the bottom of the bag. I slip the lens through the hole and secure the plastic bag to the lens with a rubber band. Pulling the plastic bag up over the camera, the camera is kept dry, I have good access to all the camera’s dials, I can clearly see through the viewfinder and see the back of the camera, and I have plenty of room for my hands. And the lens can still be extended and retracted.

My experience of professional camera raincoats is so opposite to that of my plastic bag. I found them restrictive, providing poor visibility through their plastic window, and having limited space for my hands.

I also carry a microfibre cloth so I can wipe the water droplets off the lens glass.

 

Disclaimer: This post contains no affiliate links. All views and opinions are my own and non-sponsored. Unless specifically stated, all photos are my own and remain a copyright of Joanna Rath.

 

 

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LOST IN TRANSLATION IN ETHIOPIA – Is that the heater?

Dear Pip, Having travelled as much as I have, I should no longer be surprised by how easily things can get lost in translation. But on this occasion, my physical…

Simien Lodge at sunset

Simien Lodge – sunset in the Simien Mountains

Dear Pip,

Having travelled as much as I have, I should no longer be surprised by how easily things can get lost in translation. But on this occasion, my physical comfort, or more precisely, my physical discomfort enabled me to create my own meaning to communication.

Yesterday I arrived at the Simien Lodge in the Simien Mountains National Park and had to haul my jacket out from the bottom of my bag. This was the first time I needed my jacket since arriving in Ethiopia. It could have something to do with the Simien Lodge being at an altitude of 3,260 metres above sea level – the highest lodge in Africa.

The rooms in the Simien Lodge are spacious, with a good-sized bathroom; including a shower that I was actually able to turn around in (an issue in Ethiopian hotels). But the room was cold, and, after a very thorough search, I couldn’t see any means for heating the room.

Due to my arrival at the Simien Lodge after a very long drive (getting anywhere in Ethiopia involves a long drive), I decided to have a rest and worry about the heating when I went down for dinner. Given the altitude and my hut being on top of a hill, I wasn’t going to walk up and down unless I absolutely had to.

Piling the blankets and quilts from the spare bed onto mine, I climbed into bed thinking that at least I would be warm for my rest. How wrong could I be! Even with an extra layer of clothes and my jacket on, I was still cold. Needless to say, I went down for dinner as soon as the restaurant opened.

My first stop was at Reception where I asked if there was any way of heating my room. I was advised that after dinner I would be provided with “a plastic card for the bed”. I assumed this would be like a hotel room key card that you slot in to activate the room lights; that I would slot this card in somewhere in the room that I hadn’t as yet located, and it would activate an electric blanket. An electric blanket would be most suitable. That it would be an electric blanket I hadn’t seen yet did not register. I should have known, don’t ever assume! The ‘plastic card for the bed’ turned out to be a hot water bottle. To say that I was disheartened by this method of heating my room, is an understatement. How was I going to be warm? However, the hot water bottle worked a treat. I was snug in bed all night and had a great night’s sleep. That the room itself was cold mattered not one bit.

Tomorrow we leave for Gondar where, I am assured, it will be warmer.

Love,

Joanna

Simien Mountains

Simien Mountains National Park

For more on Ethiopia, read: Ethiopia’s Unique Coffee Ceremony

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ETHIOPIA’S UNIQUE COFFEE CEREMONY

I love coffee. I have drunk coffee in many, many countries with varying degrees of appreciation. Well now I have found coffee heaven. It’s in Ethiopia and there is a…

I love coffee. I have drunk coffee in many, many countries with varying degrees of appreciation. Well now I have found coffee heaven. It’s in Ethiopia and there is a whole ceremony wrapped around the making and drinking of it.

Ethiopia is the home of coffee. The coffee plant originated in Ethiopia and the beans were first brewed in the 11thcentury. So, they have had a lot of practice doing stuff with coffee. The coffee ceremony is an integral part of Ethiopian culture and hospitality. It is an important social occasion.

Ethiopians have a delightful story around the discovery of the benefits of coffee. A goat herder noticed his goats acting excitedly and ‘dancing’ on the hind legs after eating bright red berries. When he tried the berries himself, he felt energised. He grabbed some berries and rushed home to tell his wife who told him he must share these “heaven sent” berries with the monks in the nearby monastery. The monks did not share the goat herder’s elation, believing the berries to be sinful; to be the work of the Devil. They tossed the coffee berries in the fire. However, the smell of the roasting coffee beans had the monks rethinking their view of this sinful drug and removed the coffee beans from the fire. They crushed the coffee beans to put out the glowing embers and covered them with hot water to preserve them. The aroma of the coffee had all the monks wanting to try it. After which, they vowed to drink coffee every day because they found the uplifting effects of the coffee helped to keep them awake during their holy devotions. And so, history was made.

I loved the ceremony as much as the coffee itself. Unlike Italy where coffee is drunk quickly whilst standing, making and drinking coffee in Ethiopia is not to be rushed as no step is to be missed.

Wherever I travelled in Ethiopia, the coffee ceremony was always the same. There was something reassuring in this familiarity and about the smell of fresh grasses that were invariably laid on the ground.

First, the raw coffee beans are rubbed together in water in a pan to remove the skins on the beans. Then they are roasted over a charcoal brazier. This releases the aromatic oils out of the beans. The hostess – I never saw this ceremony conducted by a man – brings the pan of smoking, roasted beans around for you to waft the smoke towards you; to draw in the aroma of the roasted beans.

Once roasted, the beans are ground with a mortar and pestle. Traditionally, the mortar and pestle are made of wood.

Jebena (coffee pot)

The jebena I bought in a local market in Bahir Dar

While this is happening, water is being boiled in a “jebena” – a traditional Ethiopian clay coffee pot with a bulbous, round bottom; a long narrow neck topped with a wooden or straw stopper; and a handle.

Once the coffee beans are ground, they are added to the boiling water. The combined water and beans are boiled for a couple of minutes and then rested to allow the coffee powder to sink to the bottom of the pot.

By this stage, if you are a coffee lover like me, the smell of fresh brewed coffee will have your mouth watering in anticipation of what is to come.

Finally, the coffee is poured into small, handleless china cups (very much like Turkish coffee cups). The pouring is done from as high as possible above the cups – from about a foot above the cups. The coffee is usually served with popcorn or peanuts.

Ethiopian coffee is drunk sweet and black. In fact, very sweet – 2 to 3 teaspoons of sugar. Mind you, the teaspoons are minuscule. I learnt to enjoy black coffee. However, by the time I left Ethiopia, I was drinking the coffee with a bit less sugar.

When partaking of coffee in Ethiopia, etiquette requires you to have three cups of coffee. The first cup is to welcome you, the second cup is about friendship and the third cup is to say goodbye. Remember, these are very small cups, so having three is less in quantity than a mug of coffee.

Ethiopian coffee is the best I have ever tasted. The two women I was travelling with told me I said, “Oh, that’s good coffee” every time I have a cup of coffee. This must have driven them mad because we had lots (and I mean lots) of cups of coffee. Finally, one of my travel companions told our diver/guide that Ethiopia needs to change its tourism slogan from ’13 months of sunshine’ to ‘Oh, that’s good coffee’. He just laughed.

For more posts on Ethiopia: Lost in Translation – Is that the heating?

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