A community in Dabaso village, Watamu, that lives adjacent to the Dabaso creek ecosystem is earning big from the fruits of conservation, following more than two decades' efforts in conserving the area.
What started as a community conservation group called Dabaso creek conservation group in 2000 has now turned into a renowned ecotourism centre guided by the principles of conservation.
Initially, the Dabaso creek used to be ‘desert-like’ due to the massive destruction of mangroves, which not only attract as fish breeding sites but also play a key role in nature. But today, the area has turned into a beautiful ecosystem with thousands of mangroves, which is a big forest.
Thanks to the community’s efforts, together with support from conservation NGOs, government agencies such as KWS, Kefri, Kemfri among many others, who boosted their efforts to ensure the restoration of the mangrove cover was achieved.
Today the community boasts of the best seafood restaurant, popularly known for making the best crab samosas and seafood.
Dickson Mizinga, the manager of Crab shark restaurant, Watamu, said the project was started by the community to conserve the Dabaso creek, which lies within the Mida creek.
SPECIALISTS IN SEAFOOD
In an interview after the tour of the restaurant and creek, he said the mangrove forest had really been destroyed but they came up with a conservation plan that turned into the beautiful forest it is today.
“We first tried to talk to the community to enlighten them on the importance of conserving the mangroves,” he said.
They started with a small banda made of wood and makuti inside the mangrove forest, where tourists could come and enjoy seafood, watch crabs and see the lovely sunset falling through the creek. Then they got funding and expanded it to hold about 100 clients.
The restaurant also has a conference facility and several excursions, such as canoe rides within the mangrove channels and bird watching in the creek, which gives clients the ultimate experience in their holiday.
Journalists visited the Crab Shark restaurant and found it very busy with both foreigners and locals flocking in large numbers.
We learnt that the restaurant did not close during the pandemic, unlike other tourism facilities.
People love nature and had it not been for the conservation efforts which are still going on, it would just be a disaster.
At the entrance of the Crab Shark, one is welcomed by a signboard with phrases such as, ‘Karibu exclusive serenity resort’, ‘Beautiful scenery,’ ‘Best sunset,’ and ‘Great food’.
The crab samosa is the great one of all, and most revellers visit the restaurant to taste it more.
Mizinga said the project has employed more than 40 people working at the restaurant, who could be jobless had it not been for the conservation efforts.
So far, they have increased the mangrove cover by over 40 per cent since they began the conservation.
The manager, who was dressed officially in a tie, said their aim initially was to conserve the creek mangroves as fish stocks were disappearing.
“We got some conservation organisations that challenged us to come up with an idea which could generate income,” he said.
“They asked us for how long would we do conservation without getting returns? By then, we were still young, so we consulted with them and we agreed to begin crab farming.”
MAJOR TOURIST ATTRACTION
He said crab farming became a major tourist attraction and even some came to learn about it.
Mizinga said they built the small banda for the people who would be coming to learn, and then some revellers began asking for drinks and snacks, which led to the expansion of the bandas.
Most people, he said, love the place because they enjoy nature while water is underground inside the mangrove forest.
“This restaurant began as a joke but it has grown because ever since we opened, tourists have been coming in large numbers. The first banda became small and we got funding and expanded it. Now it can accommodate more than 100 people,” he said.
On the blue economy, he said they have tried to reach out to the authorities concerned and are optimistic that their efforts deserve to get finance as they were promoting the blue economy through conservation.
The manager appealed to financiers of blue economy projects to pass by Crab Shark and see what they have done, as they have employed many youths but there is a potential to employ more.
If they are empowered, he said they will be able to construct even accommodation facilities for guests who would love to sleep.
Caroline Kitu, a member of Dabaso Creek conservation since the project started in 2004 and a staff of Crab Shark restaurant, said they began as volunteers, setting up thousands of nurseries and planting them with a view to restoring the degraded mangrove area.
Out of the 42 members, she said everyone planted more than 500 trees, totalling nearly 50,000 trees, and they intend to plant more.
“Our aim is to continue conserving the environment and it has had benefits because mangrove sites are fish breeding areas,” she said.
Currently, she said, Crab Shark restaurant is attracting many tourists because it is unique with a cool mangrove breeze making them breathe fresh air.
NO LOW SEASON
Tourists are attracted by the fact that they eat on top of water, under trees that provide a unique experience which they really love.
“Our food is also very delicious. It's cooked in a unique way. When they eat our meals, they like it and share their experiences online, which attracts more people," she said.
Kitu said their volunteer work is now bearing fruits and many people in the tourism sector lost jobs but due to their efforts. They have never had a low season, and many locals are earning a living and at the same time conserving the environment.
Hadija Ibrahim, a receptionist at Crab Shark, said some of the guests come on their own, while others make reservations on phone.
“Any guest who comes here must be sensitised about the area and what they are doing to conserve it. Mangroves help to attract rain. I did not know that earlier," she said.
Hadija is happy to be part of the team as many people would like to work there but have not gotten the chance.
Pembe Seif, a tour guide from Dabaso, said they have really explored the place and any clients they bring there really enjoy the nature.
He said one of the tourists he brought loved the crabs and seafood served from the restaurant.
Seif said Covid-19 has had negative effects, but they are optimistic that soon, international communities will open up their countries for tourists to begin visiting Kenya.
SOUTH AFRICAN TOURISTS
We found a couple from South Africa, Joanna Hedley and Ross Killassy, who are on a magical trip to Kenya for the first time.
We learn that it's their second time at Crab Shark since they reached Watamu three days ago and had been at the restaurant three times.
To them, the area is one of the best tourist destinations they have ever visited in their many visits to different parts of the world.
Hedley said in their tour, they went to Mombasa, Diani and Lamu before visiting Watamu, which has been very exciting.
“Discovering Kenya has been very amazing. I think the whole coastline is largely undiscovered. The sea life is beautiful, the mangroves, especially here, are so nice, alive and beautiful,” she said.
One of their most memorable experiences was a canoe ride in the mangroves, watching birds and the sunset.
On his part, her husband said their holiday has been fantastic even though it was not their plan as they had arranged to go to Sri Lanka but due to Covid, they could not make it.
“Kenya has been absolutely world-class. It's one of the best holidays we have done around the world. Your country is beautiful, the people are amazing, the food is just next level compared to any country we have gone to,” he said.
With such positive developments coming through conservation, it proves that if a community is empowered, it is easy to get positive results. Proponents of the blue economy should consider Dabaso conservation group for any funding if it is available.
