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British Airways cancelled all flights from Heathrow and Gatwick on Saturday due to a major IT failure causing severe disruption to its global operations that is expected to run into Sunday.

 

 

 

 

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Bormida, Italy

Photo Credit: Google Street View

The village of Bormida, Italy, with a population of 394 is launching a program that offers €2,000 ($2,100) to anyone willing to move there to stave off the town’s dwindling population.

To combat that downsizing, Galliano began renting out municipal houses for $50 a month for small homes, and up to $130 for larger homes to attract people to move to his small town.

“Instead of seeing a heavy demographic deficit, the situation is stable thanks to the initiatives of the municipal administration to encourage those who, by necessity or pleasure, wish to live in a small mountain community like ours,” Galliano told Il Vostro Giornale.

“The finer details of the cash offer still needed to be ironed out and approved by the local council”, Galliano wrote on his Facebook page. But if all goes ahead, from next year anyone who transfers their residence to Bormida and either rents or buys a property there will be gifted $2,100.

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Spaghetti Bolognese meal

At the end of sharing the beautiful experience of the meal in my last post, there was a real need to show the process and steps involved in making the beautiful dish of Bolognese.

The meal, I call a thing of Art because there isn’t just one way of making it, which can be a total beauty in disguise, because wherever you are in the world you can make your style despite the fact that its origin is from Italy, therefore I make mine; call it ‘Miles Le Nese’.

 

This meal can be made as such: Miles Le Nese

INGREDIENTS

  • Mince meats or shredded beef/corned beef
  • Eggs
  • Bell pepper and tomatoes purry
  • Carrot, spring onions, white onions, garlic
  • Seasoning, salt, bay leaf
  • Green peas
  • Pasta
  • Olive oil

 

MILES PROCESS;

  • Cook the pasta and keep aside to cool
  • Boil your minced meat or fry the corned beef with butter or the olive oil
  • Chop your bell pepper, carrot, spring onions, white onions, garlic and boil them for 10mins with low fire
  • Heat up your oil for 2-4mins before mixing your tomatoes purry, then allow to fry for till it becomes molded and sticky
  • Add ½ cup of water, then include your boiled minced meat and allow to cook for 2-4mins with constant stirring
  • Add your boiled sauce to it and reduce the heat then allow it to simmer.

 

Doing all this at the end eventually brings out the taste and beauty in it, well seeing his believing so the next article would contain a video of how to. But I’m pretty sure that the steps written in this would and should show the way of making this meal, I hope I have been able to give a full idea of how to make the meal as an art.

 

Author – Chef Miles

 

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Bolognesse

Photo Credit: Shuttershock

It was a beautiful Friday evening, it happened to be my birthday eve, I just returned from school to stay the weekend after a stressful Unilag week.

The next morning is suppose to be a stress free day but then come the idea to make a beautiful dish.  My dad was like; ooooooo we should make really cool fried eggs like sunny side up or vegetable omelet and I was like we eat that the most and he said I’d try something new.

We went out and got the ingredients, trust me at the time I didn’t like cooking. He decided that he was going to make spaghetti Bolognese, the name sounded very tush and Italian so I loved the sound of it.

 

We got the ingredients and started to make the dish, I was not interested all I wanted was to eat, eat, eat. Well it got to moments where I could not wait, so I pretended to want to take water from the fridge and the aroma of the uncooked or partly cooked meal made me come with a conversation so I could remain in the kitchen and watch and really get the full saint of everything.

I didn’t want his ego to go up so I didn’t compliment the way the meal was bringing out one of the best aroma. It felt like Chef Gusto’s kitchen. Couldn’t take it, so I asked hope there is going to be enough for round two? and he had a grin on his face and said ‘why not’.

The meal was ready and by the time it was served it got me thinking……………I sincerely love food and from that day I called it a piece of art because you start as raw ingredients and end up with something people crave for, so I told him I want to learn.

Eating that Bolognese changed the way I taught about everything and gave me a perspective about things and made me love the beauty and art of cooking. Different nations, race, love food and no matter what forms it, it brings the joy of art to the stomach.

This story is about the beginning of Chef Miles and what me to love the adventure of cooking, the next post is going to contain the simple way of making the spaghetti Bolognese  and various other episodes would contain other direction on how to cook like chef miles.

 

Author: Chef Divine Miles

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healthy recipe for frying

Photo Credit: seriouseats

There has been much talk about fried foods generally being unhealthy, but we all know as Nigerians we really can’t but fry our foods from time to time. Here are 7 ways to help make your fried foods healthier to eat. The goal here is to minimize oil absorption.

1. CHOOSE HEART-HEALTHY OIL WITH A HIGH SMOKE POINT

The sub-heading says it all. Heart-healthy oil with low cholesterol is what you should use when frying your foods. Also, different oils have different stabilities, also called the ‘smoke point’. The higher the smoke point the more stable your oil and the better suited it is for cooking at high temperatures.

2. KEEP YOUR OIL FRESH

Please don’t wait till your frying oil is dark-brown or even black before you change it. The more oil is exposed to high temperature, the more readily it breaks down and releases free radicals etc into your food. It’s advisable to reuse your oil for about 3 or 4 times, after which you should change to a fresh one.

healthy recipes for frying chicken

Photo Credit: Reference

3. KEEP YOUR OIL CLEAN

Make sure your oil is clean and be sure to remove the crumbs or debris that might be left in the pan after frying. It’s important to often remove this debris because they will continue to burn in the pan. The burned particles will cause the oil to discolor and eventually infuse it with an off flavor that will affect the taste of the food. Slotted spoons can easily be used to remove these crumbs.

4. HEAT YOUR OIL TO THE PROPER TEMPERATURE

Be sure to heat your cooking oil to the proper temperature before you start frying. Without doing this, your food will end up absorbing more oil than it should, defeating the goal of minimizing oil absorption and increasing the fat and calorie content of your food.

5. MAINTAIN THE PROPER TEMPERATURE WHEN COOKING

It’s not enough to heat to the proper temperature before cooking; you should also maintain the proper temperature when cooking the food. If this is not done, the food will absorb excess oil, not only adding fat and calories to it but also making it soggy and greasy. Typically, a greasy fried food is a badly fried food.

healthy frying of food

Photo Credit: shapeitup4u

6. WHEN BATTERING FOOD BEFORE FRYING…

When battering foods before frying, you should use carbonated liquids or a small amount of leavening (baking soda) or both in the batter. They help to release gas bubbles as the food cooks and further reduces oil absorption.

7. DRAIN YOUR FRIED FOODS IMMEDIATELY AFTER FRYING

To prevent excess oil from clinging and soaking into the food, you should drain your fried foods on a paper towel, one to two minutes after frying.

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edo state food recipes

Edo, the heart of Nigeria, is not only home to a number of national tourist attractions within its locales, but it’s also home to some of the best and most delicious local soups. It’s safe to say that the Edo people are known for their soups. Aside the state’s rich history and dazzling festivals, its widely recognized indigenous soups should be relished when visiting its locales. We shares 4 delicious soups the Edo people are known for.

Image result for black soup

Black Soup (Omoebe)

This is a popular delicious Edo soup made from the combination of three basic leaves (bitter leaves, scent leaves and uziza leaves) which are ground together with the native edo grinding stone. It’s the grounded leaves that give off a very dark colour and coupled with the fact that palm fruit sauce rather than palm oil is used, the combination gives the soup it’s black colour. Asides being tasty the soup is also very nutritious because of the herbs used in making it. It’s best served with pounded yam, Eba or starch.

Related image

Omi Ukpoka (Corn Soup)

This is another delicious edo soup with a unique aroma. The various spices added to the soup is what gives the soup its unique aroma. The soup is mainly made with ground dry corn (the type used for Ogi) and blended with smoked fish. The soup is mainly from the northern part of the state, and common to the Afemai people. The texture of the soup is much like Ofe Nsala or light Egusi Soup. Because of it’s high carbohydrate content, the soup is not recommended for those on a diet. It is mostly served with pounded yam, Eba, Fufu or semo-vita.

Image result for Omisagwe soup

Omisagwe (Groundnut Soup)

This is a very popular soup in edo state and considered as one of the tastiest Edo meals. The soup is a perfect, sweet and savoury blend of groundnuts (peanuts), tomatoes and onions, with local seasonings, leaf vegetables and either chicken, beef or fish to add extra flavour to the dish. The soup is popular with the Etsakor people, one the three major ethnic groups in Edo state. The soup is usually served with either pounded yam or starch.

Image result for bini owo soup

Bini Owo Soup

This is one of the oldest dishes prepared and eaten by the Edo people. Unlike most Nigerian soups, the Owo soup is usually thick and bare. One of the main ingredients of the soup is potash (okawu or kan) and it is best prepared with smoked fish, prawns or bush meat and eja sawa. Most people who have tasted this soup consider it as a ‘stew baptized as soup’. The soup is mainly eaten with carbohydrates such as boiled yams, boiled plantains, sweet potatoes, boiled green bananas etc. Some also use the soup to eat boiled rice and beans.

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Every single country’s passport has its own regulations. Here are the 25 most powerful passports in the world according to Passport index.

25. Australia

most powerful passport australia

Photo Credit: Pinterest

Rank: 6th Strongest Passport in the world.

Passport holders can gain access to 153 countries of the world without a visa.

24. New Zealand

most pwerful passport, new zealand

Rank: 6th Strongest Passport in the world.

Passport holders can gain access to 153 countries of the world without a visa.

23. Greece

most powerful passport, greece

Photo Credit: wallpapers1080p

Rank: 6th Strongest Passport in the world.

Passport holders can gain access to 153 countries of the world without a visa.

22. Canada

most powerful passport, canada

Photo Credit: travelandleisure

Rank: 5th Strongest Passport in the world.

Passport holders can gain access to 154 countries of the world without a visa.

21. Ireland

most powerful passport, Ireland

Ireland-now

Rank: 5th Strongest Passport in the world.

Passport holders can gain access to 154 countries of the world without a visa.

20. Malaysia

most powerful passpor, malaysia

Photo Credit:ideaholidays

Rank: 5th Strongest Passport in the world.

Passport holders can gain access to 154 countries of the world without a visa.

19. Japan

most powerful passport, japan

Photo Credit: Wikimedia

Rank: 4th Strongest Passport in the world.

Passport holders can gain access to 155 countries of the world without a visa.

18. South Korea

most powerful passport, south korea

Photo Credit: Deqna Travelogue

Rank: 4th Strongest Passport in the world.

Passport holders can gain access to 155 countries of the world without a visa.

17. Switzerland

most powerful passport, switzerland

photo Credit: nyobain.com

Rank: 4th Strongest Passport in the world.

Passport holders can gain access to 155 countries of the world without a visa.

16. Portugal

most powerful passport, Portugal

Photo Credit: Hikenow.net

Rank: 4th Strongest Passport in the world.

Passport holders can gain access to 155 countries of the world without a visa.

15. Luxembourg

most powerful passport, Luxembourg

Photo Credit: TravelNoire

Rank: 4th Strongest Passport in the world.

Passport holders can gain access to 155 countries of the world without a visa.

14. Austria

most powerful passport, austria

Photo Credit: Vienncouver

Rank: 4th Strongest Passport in the world.

Passport holders can gain access to 155 countries of the world without a visa.

13. Belgium

most powerful passprt, belgium

Photo Credit: Wallpaper13

Rank: 4th Strongest Passport in the world.

Passport holders can gain access to 155 countries of the world without a visa.

12. Netherlands

most powerful passport, netherlands

Photo Credit: themerkle.com

Rank: 4th Strongest Passport in the world.

Passport holders can gain access to 155 countries of the world without a visa.

11. Italy

most powerful passport, italy

Photo Credit: Tedy Travel

 

Rank: 4th Strongest Passport in the world.

Passport holders can gain access to 155 countries of the world without a visa.

10. United States

most powerful passport, united states

Photo Credit: midtownhotelnyc.com

Rank: 3rd Strongest Passport in the world.

Passport holders can gain access to 156 countries of the world without a visa.

9. United Kingdom

most powerful passport, Uk

Phoo Credit: w-dog.net

Rank: 3rd Strongest Passport in the world.

Passport holders can gain access to 156 countries of the world without a visa.

8. Norway

most powerful passport, norway

Photo Credit: Olympus Digital Camera

Rank: 3rd Strongest Passport in the world.

Passport holders can gain access to 156 countries of the world without a visa.

7. Spain

most powerful passport, spain

Photo Credit: vsj.ad

Rank: 3rd Strongest Passport in the world.

Passport holders can gain access to 156 countries of the world without a visa.

6. France

most powerful passport, france

Photo Credit: History.com

Rank: 3rd Strongest Passport in the world.

Passport holders can gain access to 156 countries of the world without a visa.

5. Finland

most powerful passport, finland

phoo Crdit: finland.nordicvisitor.com

Rank: 3rd Strongest Passport in the world.

Passport holders can gain access to 156 countries of the world without a visa.

4. Denmark

most powerful passport, denmark

Photo Credit: Telegraph.co.uk

Rank: 3rd Strongest Passport in the world.

Passport holders can gain access to 156 countries of the world without a visa.

3. Singapore

most powerful passport, singapore

Photo Credit: fantasyarts

Rank: 2nd Strongest Passport in the world.

Passport holders can gain access to 157 countries of the world without a visa.

2. Sweden

most powerful passport, sweden

Photo Credit: Nature Travels blog

Rank: 2nd Strongest Passport in the world.

Passport holders can gain access to 157 countries of the world without a visa.

1. Germany

most powerful passport, germany

Photo Credit: Pcwallart.com

Rank: The Strongest Passport in the world. Germany have had the most powerful passport in the world since 2014.

Passport holders can gain access to 158 countries of the world without a visa.

 

Kindly share if you found this post useful and do not forget to drop your questions/contribution in the comment box.

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5 Yam Dishes You Should Try Including Porridge

yam porridge header image

Yams are widely known to and appreciated by Nigerians because of how they can be used to prepare a variety of delicious quick-to-prepare meals.

Here are 5 delicious Nigerian yam dishes that will leave you reeling from its sumptuous taste.

1. YAM PORRIDGE

yam porridge picture

The Western Nigeria version of this meal is Asaro. The main difference between the normal yam porridge and Asaro is the blended peppers, palm oil and occasional ‘Ata Dindin’ added to the Asaro. Normal yam porridge can be cooked with vegetable oil as an alternative to palm oil and need not have as much pepper as the Asaro.

Its method of preparation is simple with the need of only few main ingredients like

  • seasoning,
  • palm or vegetable oil and
  • smoked or dry fish (or mashed chicken depending on your preference).

2. POUNDED YAM

pounded yam picture

It’s a very delicious and popular ‘swallow’ meal that’s eaten with various Nigerian soup recipes like Egusi soup, Okro soup, Efo Riro etc. It is traditionally prepared by cooking pieces of white yam and pounding the pieces in a mortar with a pestle, until the yam is soft and stretchy.

Recently, a version of pounded yam called ‘Poundo Yam’ has been introduced to relieve some of the stress of the traditional pounded yam preparation process. The ‘poundo yam’ is mainly prepared by stirring yam flour in hot water until it’s soft and stretchy.

3. YAM AND FRIED EGGS

yam and fried egg image

Every Nigerian child has this meal as a lunchtime companion while growing up. If your parents didn’t pack it in your school lunchbox, it was served for lunch in the dining hall during ‘long-break’.

It’s also a simple meal to prepare, and it mainly consists of boiled yam and fried eggs. Onions, pepper and seasoning are added alongside to improve the taste of the fried eggs.

4. YAM BALLS

yam balls image

It’s a hand held tasty snack that makes for a nice side dish or appetizer. It is usually served in the ‘small chops’ section of parties. The dish can be stuffed with varieties of fillings such as minced/ground beef, mashed chicken, fresh shrimp, fish, bell peppers, sweet corn, spring onions, sliced onions etc. White yam is usually cooked, and blended and mixed into smooth and stretchy dough, before being wrapped into a ball with fillings and fried in hot oil.

5. OFE NSALA (WHITE SOUP)

 

ofe nsala picture

This is a tasty and mouth-watering soup that’s popular in the eastern part of Nigeria. The soup can be cooked with cat fish, fresh fish or assorted meat and dried fish. It contains no palm or vegetable oil, and is characterized by its light color.

Here, the yam cubes are peeled and pounded to smooth paste (using a mortar and pestle, or a blender). Yam powder can also be used instead of yam cubes. Some hot water is added to the yam flour, and stirred continuously until a smooth paste is made. The yam paste is then added to a watery mix of pepper, crayfish (optional), chopped onions, salt, seasoning, cooked assorted meat and dried fish (or catfish or fresh fish, depending on your preference). The paste will completely dissolve after a while, signaling that the delicious Ofe Nsala is ready. The soup is usually served with pounded yam, eba, amala or fufu.

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Nairobi, 25th January 2017: For the second time, the Kenya Travel Hospitality Report by Jumia Travel sheds light on major travel trends in the country, looking at how the local sector compares with counterparts on the global map; it’s rapid development, impending barriers and the impact of technology on the changing domestic travel landscape.

“The findings are compiled from data gathered from the 2000 plus Kenyan hotels partnering with Jumia Travel, showing not only an increase in the absorption of technology in the sector, but also remarkable growth in domestic travel spending’ Remarked Cyrus Onyiego, during the launch.


The Kenyan Factor

GDP Growth

Kenya ranks 9th on the African economies in 2015

GDP by sector

Tourism contributed indirectly to 10% of Kenyan’s GDP in 2015

Tourism & employment

Tourism contribute to 9.3% of the total employment

Internet penetration

74% of Kenyans have internet connection

    • In 2014, travel contributed 4.1% to the total GDP, highly boosted by an improved budget allocation. However, these efforts were greatly hampered by a spate of terrorist attacks and subsequent travel advisories that marked 2015, resulting to a drop in GDP contribution at 3.8%.
    • The USD 1b sector however showed some remarkable improvement towards the end of 2015, as hoteliers in the coastal province, which accounts for more than 60% of inbound tourist arrivals reported above 80% bookings as compared to 50% made in the previous year during the same period.
    • The positive effects of the efforts were felt in the first quarter of 2016, with an economic growth of 5.9%, mostly attributed to improved tourism performance especially in the hotel sector. Several high profile (Barack Obama and the Pope for exemple) visits as well as global conferences such as Africa Travel Association, The World Ministerial Conference and TICAD boosted new confidence in Kenya as a safe destination.
    • Kenya is recognized worldwide as a leading tourist destination, being the second time holder of the prestigious Leading Safari Destination accolade by the World Travel Awards in 2015.
  • The country’s fame as a conference and business destination is rising fast; with the capital Nairobi, beating Johannesburg to clinch the leading Meetings and Conference City in Africa in 2016. In 2015, conference tourism grew to 15.6% from 12% of total number of international arrivals in 2014, with further growth expected in 2017.

Carmen Nibigira

Carmen Nibigira

Chief Operating Officer – East Africa Tourist Platform

“Packaging East Africa Destination”

Is there any noticeable increase in travel or/and trade post-adoption of the EA Visa? And, what is the stand for Tanzania?

The introduction of East Africa Single Tourist Visa has greatly reduced the cost of visa-acquisition and therefore heightened the opportunity to experience multi-country packages. Although Tanzania and Burundi are yet to embrace the same vision, we still participate in joint marketing events. For instance, we had a joint stand at the Magical Kenya Travel Expo 2016 where Tanzanian and Burundian companies were present. The same happened during the Pearl of Africa Expo in Uganda, as was for Karibu Fair in Tanzania and during Kwita Izina in Rwanda in September. Even at the London World Travel Market, we are hosting a joint road-show where Tanzanian and Burundian companies will be present.

Is there a standardized way of packaging cross-selling to avoid unnecessary rivalry and sometimes animosity between tour operators and countries at large?

From the out-look; tourist arrivals are on the increase. In Kenya for instance, as of April 2016, the total tourist arrivals by air were 261,404; a 14% growth when compared to the same period in 2015 when it had 231,038 arrivals. EAC partner states simply complement each other. When packaging the region, the focus is on complementary products and services. In this case, while Kenya is endowed with beaches and world-renowned parks like Maasai Mara, Uganda is home to the world’s best white-water rafting rivers and the highest concentration of bird species. Rwanda, on the other hand, is home to endangered mountain gorillas. Never to forget, Tanzania’s renowned safari circuits and breath-taking Zanzibar beaches. Burundi is equally fascinating with warm hospitality, vibrant cultures, unrivalled heritage and diverse Lake Tanganyika recreational opportunities.

What would you say is the future of domestic tourism across the region?

Almost 50% of tourism in Kenya is domestic tourism; at the same time, our regional partners- Uganda & Rwanda are aggressively marketing domestic tourism & even launched domestic tourism marketing initiatives. For the first-time, Uganda and Rwanda have allocated funds for marketing domestic tourism. The future of tourism in East Africa is embedded in the vision of One Destination with multiple cultures and products. After all, with a population of 160 million and 10% of which is a potential market, it makes sense to invest on inter and intra-regional tourism.

Estelle Verdier

Estelle Verdier

Managing Director Eastern and Southern Africa

“What is driving the industry?”


The Hospitality Outlook

Cyrus Onyiego

Cyrus Onyiego

Country Manager Kenya

“The Role of OTAs in
the Kenyan Hospitality Market”

    • At 10 % contribution to the country’s GDP, the sector takes up a major fraction of the economy, and foreign exchange – second only to Agriculture. Kenya’s T&T total GDP contribution falls notably higher above the continent’s average score of 8.1%.
    • The sector’s contribution to employment in the country stood at 9.3% in 2015. This is expected to rise by 1.1% in 2016 to 1,582,000 jobs and rise by 2.9% pa in 2026, overall contributing to 9.5% of total employment.
    • Kenya continues to attract hotel investments; great evidence of the global investor confidence in the country’s tourism sector.
    • A number of new hotel chains opened in 2016, increasing the bed count by over 2,000. These include among others Radisson Blu, Golden Tulip, Royal Tulip. Many other luxurious hotels are still in development and a number of them should open in 2017: Hilton Garden Inn and Hilton Upper Hill – which will make the continent’s tallest hotel, City Lodge Hotel Group will also open a property by the same title at the much hyped Two Rivers Mall, while Four Points by Sheraton will brand its second property, which has been operating as Best Western Premier.
    • Conference tourism (MICE) is valued at KES. 30 billion (285 millions US $); hotels account for 60 per cent of this total value
  • Domestic travel spending grew to 59 % in 2015 compared with the previous 41 % (2014) from foreign receipts.

The Domestic Overview

Jumia Travel

Average price in the most popular destination

Region Demand Average price
Nairobi 37% 69 USD
Mombasa 20% 71 USD
Rift Valley 20% 88 USD
Malindi,Lamu 6% 67 USD
Mount Kenya 5% 201 USD
Kisumu 5% 49 USD
Diani Beach 5% 120 USD
Masai Mara 2% 256 USD

Bookings by Star Rating

Average Price Per Night


Issa Latiff

Issa Latiff

Head of Revenue – Royal Tulip Hotel

“Tapping Into the Growing
Corporate Travel Market”

Kenya is globally recognized as a leisure destination; however, the growing emergence of business hotels is prove that the country is tapping into the corporate travel market, how are the guests’ expectations changing?

There are more hotels coming up; Royal Tulip for instance just opened it’s doors to the corporate traveler in Nairobi. Next door we have Park Inn by Radisson, Swiss Contact is marking territories in Westland, in Lower Kabete, we have Pullman’s coming up amongst several others eyeing the growing sector. This means that Nairobi is more than qualified and equipped to meet the growing demand. Apart from this, the government is supporting the growing MICE frontier by establishing conferencing centers of international repute – like the planned center at the Bomas of Kenya. With this in mind, hotels too have stepped up to care for the business traveler with installation of state-of-technology business center and conferencing facilities, and improvement in service speed as well as extra services.

Is there any established preferences in hotel culture and style for business travelers?

Business travelers, and especially those travelling on the company’s budget have a culture to retain and a guideline to follow; therefore, their itinerary is highly rigid, and will mostly have identified particular hotel, and formed a relationship with them. Due to global and regional travel, it’s almost certain that they are more likely to settle on a chain or group. On the other hand, private business travelers do not have to answer to any culture (apart from what they have set as their own) and so have more room to experiment and try different properties and offers. They are also more likely to have higher expectations as value-for-money is one of their governing insights, thus prompting the hotels to meet the business traveler demands. OTA or Direct Booking; there is no clear divide, it all goes back to the culture, however, hotel staff maybe able to sway this to their favor (direct bookings) through opening communication, and providing personalized experience.

What’s your best advice to anyone looking to invest in a Chain Hotel Group?

I think the biggest downtime of chain hotels is the inability to adapt locally in their different locations. For instance, waking up in the same hotel in Accra as you did in Nairobi or Cairo is super boring! Under Louver Group, we are allowed to experiment with our interiors, colour combination and the lounge ambience as long as we retain the 94 rooms and adhere to the lighting guideline, which are the markers of our royal brand. Other than that, we try to integrate local trinkets in our set up, customize our products to avoid duplication but retain the culture and great service consistency from all perspective.

Travel Contribution to GDP

Domestic vs Foreign

41% Foreign visitor spending

59% Domestic spending

Leisure vs Business

67.5% Leisure spending

32.5% Business spending


Destination Searches by Customers

Lowest demandHightest Demand


E-Tourism

Sources of traffic

By gender

Hotel search by amenities

    • Kenya has one of the leading mobile penetration in Africa at over 80%, internet connection also takes a remarkable lead at 69%.
    • The value of eCommerce in Kenya is evaluated to be Ksh.4.3billion (4.2M US $). Although notably lagging behind peers such as South Africa, Morocco and Egypt, improving internet connectivity and high uptake of mobile payments is expected to boost growth in coming years.
    • Globally, the number of bookings made on the internet stand at 148.3 million while the % of same day hotel reservations via smartphone stand at 65%.
  • Kenya is largely viewed as a leisure destination, however, it’s location as East Africa’s economic hub and African New Technologies hub, has bolstered the country as a business destination leading to the growth of business travel.

Travelers Behaviour Insights

Esther Njoroge

Esther Njoroge

Head of Customer Service Kenya

“Retaining the human face
in the online marketplace”

As the online marketplace embraces digitization, how do you manage to retain the humain face touch and connection?

We have 24 hour support through phone calls, as well as Live Chat for customers who may wish to make contact at the time of booking, or when visiting our website. This ensures that customers who want to relate have adequate and effective channels. However, we must not forget that a fraction of tech savvy customers prefer to remain totally independent; for such, we do not interfere.

How do you endear yourselves to the customer, from the pre-travel arrangements, to the actual stay and post-travel?

Before and after check in, each guest is assigned one of our Travel Advisors who is always in contact with both the guest and the hotel to ensure everything flows seamlessly. We have scheduled calls to interact with our guests at various intervals during the planning, their stay and post trip. Also, our platform allows reviews to enable guests express their opinion on both the process as well as their stay. We usually call to find out whether they enjoyed their stay and to gather their recommendations.

Customer service is key to attracting and retaining customers, how much value do customers place on reviews? What interfaces and tools do you have to boost your interaction?

With the advent of technology and it’s rising impact on the tourism sector, it is almost a rule for customers to check online reviews before booking a hotel, or boarding a flight to any destination. Study indicates that, any traveler is likely to visit about fourteen different websites while planning their travels. With this in mind, we encourage our customers to post their reviews; if for instance we get negative feedback from any aspect of our process, we hastily attend to the same and look for ways to make up for the lapse. This information is also shared with our partner hotels, to help them improve on the services in question.

How much in advance travelers are searching online?

Percentage of search Time before
44% Less than 1 week
15% 1 to 2 weeks
19% 2 weeks to 1 month
15% 1 to 2 months
7% more than 2 months

How much in advance travelers are booking online?

Percentage Time before
25% Same day
22% 2 days
17% 2 to 3 days
6% 3 to 4 days
5% 4 to 5 days
3% 5 to 6 days
2% 7 days
20% more than a week

New Technologies in Hotel Management

Payment method

Devices used for bookings

Device Percentage
Computer 70%
Smartphone 30%

Yared Kifle

Yared Kifle

Head of Revenue Management Kenya

“Using Technological Solutions to Drive Revenue”

Dynamic pricing and timely response to market demands are key to designing a great offer in the hotel industry, what process does your team follow for the best result?

Maintaining continuous communication and free flow of information with our hotel partners is key. We inform them of upcoming events and seasonal occurrences to enable them manage their rates accordingly.
Some of the technologies we use to effect this is the extra net; which allows hotels unrestricted access to their profile on our platform, thereby enabling them to adjust prices, update availability and confirm reservations.

Please outline the innovations and technologies that Jumia Travel has adopted for seamless revenue management process.

We integrated the web version of the extra net which hotels use to access their profile on Jumia Travel and adjust price, inventory and confirm reservations and check-ins. Besides, we connect to different channel management systems that hotels use to allow us access to real time price and inventory. So far we are connected to Siteminder and plans are underway to add Nights Bridge, Wealthy Walker, and Ezee.

From your observation about Kenyan hotels on Jumia Travel; is there any trend or established behaviour pertaining to revenue management?

The Kenyan market is seasonal and competitive. Hotels are always trying to offer more value for less money. And the trend that this has created is a greater online presence. I see many hotels actively managing their prices on our platform. They aggressively engage the team, request advice on effective practices and offer special discounts. Out of the 21 countries our EA team works with, Kenya has the highest users (hotel managers) of our mobile and web extra net. Managers know online is where the future is and Jumia Travel is helping them grow their presence daily. Another trend to note is the realization by hotels that resident rates convert very well. Last year we had very few hotels offering special rates for East African citizens. Now, we have more than 25% of our partners that have resident rates. And these rates are giving them very good business. The Jumia Travel revenue management team continuously encourages hotels to take advantage of the East African market that responds strongly to resident rates.