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Bijal Kana, one of Goway’s senior sales agents, returned from a recent trip to Kenya. Carrie Bell, Product Manager for Africa, sat down with Bijal to chat about her once-in-a-lifetime experiences in the East African nation.
What do you think is the biggest misconception about Kenya?
It has to be that the country is unsafe. It’s not. Also, people think they can ‘do’ Kenya 3 to 4 days. To get the best of Kenya, they need to spend at least a week, and they could easily spend two to see all it has to offer. Kenya offers so much more than just safari!
What was your favourite hotel/lodge and why?
Hemingways Nairobi. It’s a small boutique hotel with views of the Ngong Hills, close to the airport, the Karen Blixen Museum, the Giraffe Centre, the Nairobi Animal Orphanage, and the Carnivore Restaurant. The food here is great and the rooms are bright and spacious. It’s a great place to start or end your trip.
What was your favourite unique stay/experience?
Staying in a treehouse and sleeping under the stars. This is a very unique experience as you are right in the middle of nature and only hear the sounds of the nocturnal animals as you gaze up at the stars in the sky. With the cool night breeze against your face, the feeling is truly magical.
Are there any tips about travelling to Kenya that agents might share with their clients to make their trip even more enjoyable?
I recommend booking early to ensure that the lodges and camps that your client wants are available, particularly if they’re travelling in high season. Also, if your clients are looking at a customized safari, don’t be afraid to deviate from the routing other safaris do. They don’t have to follow the usual tourist routes. We can customize a trip around their interests.
Do you have a favourite local dish?
Several actually: Githeri, Ugali and Sukumawiki. These local dishes that the Kenyans relish are made out of simple ingredients and take minimal time to cook, but they’re extremely delicious. Githeri is a combination of steamed white maize and red kidney beans sautéed alongside some onions and tomatoes, cooked in vegetable stock, and flavoured with spices like salt and turmeric, which makes this a delicious local dish.
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