In a significant step towards revitalizing the county’s creative economy, Governor Abdulswamad Sherrif Nassir has appointed a nine-member Taskforce to develop a comprehensive plan for the creative industry in Mombasa. This initiative seeks to tap into the untapped potential of the sector and position it as a key driver of economic growth and job creation.

The Taskforce, chaired by veteran journalist Ali Manzu, brings together a diverse team of creatives and industry professionals from various sub-sectors. Caroline Ngorobi, a renowned advocate for the arts, will serve as the Vice Chairperson. Other members include prominent figures such as:
• Awadh “Shirko” Salim, a celebrated filmmaker;
• Hellen Mwanzia, an arts and culture strategist;
• Kessi “Kaa La Moto” Juma, a well-known hip-hop artist;
• Michel “DJ Lenium” Jerry, a leading DJ and producer;
• Daudi Anguka, a respected playwright and theater director; and
• Margaret Matunda, an expert in cultural heritage.

The team will be supported by Esther Ingolo, who will serve as Secretary to the Taskforce.

Mandate of the Taskforce
Speaking during the official unveiling, Governor Nassir emphasized the importance of creating a robust creative economy in Mombasa.
“Our creative sector has immense potential to create jobs, foster innovation, and showcase Mombasa’s rich cultural heritage. With this Taskforce, we aim to put in place a clear roadmap to unlock these opportunities and empower our talented creatives to thrive,” he said.

The Taskforce has been tasked with identifying key challenges facing the industry, proposing policy reforms, and outlining strategies to attract investment and partnerships. They are expected to deliver actionable recommendations within a short timeframe, reflecting the urgency of the Governor’s vision.

“Mombasa is a melting pot of talent, creativity, and culture. This initiative is a step towards creating an enabling environment for our creatives to flourish,” added Taskforce Chairperson Ali Manzu.

The Creative Industry’s Potential
Mombasa’s creative sector spans diverse fields, including film, music, fashion, visual arts, performing arts, and digital content creation. Leveraging the talents and cultural assets within the county could make the creative industry a significant contributor to Mombasa’s economy.

Taskforce member Kessi “Kaa La Moto” Juma, a celebrated hip-hop artist, expressed optimism about the initiative:
“This Taskforce brings together individuals who understand the struggles and opportunities within the industry. Together, we will chart a path to unlock the sector’s full potential.”

Next Steps
The Taskforce will immediately begin consultations with stakeholders from across the county, including creatives, investors, and government agencies. The aim is to ensure that their recommendations are inclusive and practical.

Governor Nassir reiterated his administration’s commitment to supporting the creative sector, emphasizing that partnerships with the private sector and international organizations would be pivotal in driving the initiative forward.
“The future of Mombasa’s economy lies in innovation and creativity. This Taskforce is not just about today; it is about shaping a brighter future for our creatives and the entire county,” he concluded.

The launch of this Taskforce marks a turning point for Mombasa’s creative community, setting the stage for a vibrant and sustainable creative economy. As the team embarks on its mission, the county awaits transformative outcomes that will elevate Mombasa as a hub of talent and innovation.

Jack Daniel’s has introduced Jack Daniel’s Tennessee Apple, a blend of Jack Daniel’s Tennessee Whiskey with finely crafted apple liqueur. The newest member  of the Jack Daniel’s family.

Speaking at the launch Jack Daniel’s Brand Ambassador David Mutunga said, “It has been a good year at Brown-Forman with wins in terms of gaining market share and gaining distribution networks. We have seen a great uptake of our brands, but most importantly connecting and resonating with consumers while understanding what they are asking from us which is a more diverse and innovative approach. This informed our decision to bring more variants into our portfolio.”

“We are excited about the launch of Jack Daniel’s Tennessee Apple as we seek to expand our footprint and increase market penetration by meeting consumers' unique demands whether it is in their taste profile or level of sophistication of their drinks, we want everyone to feel like they have something to enjoy.” He added

Jack Daniel’s Tennessee Apple is crafted from Jack Daniel’s Tennessee Whiskey, charcoal mellowed and  matured in new American oak barrels, and apple liqueur made from the highest quality ingredients to  deliver a delicious Jack Daniel’s experience. Jack Apple is a deliciously smooth and refreshing apple flavored whiskey that’s uniquely Jack. 

“Mr. Jack was known for being an innovator and always exploring how to do things differently, including  adding different flavors and ingredients,” said Jack Daniel’s Master Distiller Jeff Arnett. “Tennessee  Apple couples the character of our Jack Daniel’s Tennessee Whiskey with the taste of crisp, green  apples. It’s like a freshly picked apple in a glass of Jack.” 

At 70 proof, Jack Daniel’s Tennessee Apple features a perfect blend of green apples enhanced by the  sweet bold notes of Jack. It hits shelves nationally October 1 in 50 ml, 375 ml, 750 ml and 1-liter bottle  sizes with a suggested retail price of $26.99 for 750 ml.

The Singleton proudly partnered with the Grill Squad at the Meat Up Fest, held at Liquor Library in Tigoni, Limuru. This event was a unique celebration of barbecue culture, bringing together a lively crowd of food lovers for a flavourful experience where expertly crafted grilled meats met the rich and delicate sophistication of The Singleton whisky.

“The Singleton is more than just a drink—it’s about enhancing experiences. This collaboration shows how whisky can elevate culinary experiences and transform a simple meal into something extraordinary, creating moments that guests will cherish.

The Meat Up Fest truly embodied the essence of celebrating every moment,” said Wangeci Gakenia, Brand Manager at The Singleton.

The Grill Squad, a collective of eight renowned grill masters, took guests on an unforgettable culinary journey. Their mastery in creating marinades, glazes, and sauces brought out the best in beef, goat, chicken, pork, and lamb, transforming each dish into a flavour-packed masterpiece.

Agnes Mwangi, one of the celebrated grill masters at the event, shared the versatility of whisky in grilling. "For grilled meat, whisky can be used in various ways—such as in brining, making sauces for basting, or serving at the table. For example, brining pork chops with whisky adds depth and elevates the dish. By combining whisky, water, salt, fresh herbs like rosemary, and a sweetener like fresh orange juice, you can enhance the whisky’s rich, smooth flavours.”

Stephen ‘Syoks’ Musyoka, another featured grill master, highlighted how whisky enhances sauces for grilled meats. "The rich, smooth flavours of whisky, combined with sweetness and a touch of its distinctive notes, adds a gourmet touch to grilled meats—perfect for impressing guests and creating unforgettable taste.”

For Wangari Munyiri, whisky's perfect pairing with lamb was key to the success of the event. "Lamb, with its bold flavour, pairs beautifully with whisky when combined with rosemary and garlic in a marinade. Lamb is a strong meat, so the whisky’s subtle sweetness balances the gaminess, while the smokiness ties it all together.”

The Meat Up Fest is a celebration not only of local grilling traditions but also of how whisky can add an international flair to local cuisine.

The event perfectly embodied the essence of The Singleton—smooth, refined and full of character—showing that whisky can do more than just complement a meal—it can be the heart of the experience.

The Rhythm and Brunch Edition, held at the Cocoa Boutique Hotel last weekend, was a resounding success, drawing a vibrant crowd from Mombasa and beyond, including Nairobi.

The event boasted an impressive lineup of DJs, including CNG, Dream, Jeffrey Kings among others, who kept the energy high throughout the afternoon and well into the night. Tanzanian R&B sensation TID captivated the audience with an electrifying performance, showcasing hits like "Nilikataa," "Zeze," "All I Need From You," and culminating with "Sura Yako."

The beachside setting provided the perfect backdrop for the event, complemented by delectable flavored meals from Chaqulla, featuring grilled chicken, mshikakis, kima chapati, and other coastal specialties.

Guests made a fashion statement by adhering to the theme. They donned their best "Shades of Brown" with many arriving in stylish outfits that complemented the warm and inviting atmosphere. The music selection was a vibrant mix of the best 90s and 2000s hits, creating an energetic and nostalgic ambiance that kept the party going.

Jack Daniel's Tennessee Apple added a unique touch to the event, offering guests a refreshing and flavorful experience. Crafted from the renowned Jack Daniel's Tennessee Whiskey, charcoal mellowed and matured in new American oak barrels, and blended with high-quality apple liqueur, Jack Daniel's Tennessee Apple delivered a smooth and refreshing taste that perfectly complemented the vibrant atmosphere.

"As the festive season is upon us, we encourage everyone to celebrate responsibly," emphasized Field Marketing Manager, Zara Kuria, during the event. Rhythm and Brunch provided a fantastic opportunity for friends and families to come together and enjoy quality time and a quality drink too. We are happy that Jack Daniel's Tennessee Apple added a refreshing and flavorful dimension to the festivities.”

Jack Daniel's continues to explore new avenues to enhance the consumer experience, with the introduction of Jack Daniel's Tennessee Apple showcasing the brand's boldness and the crispness of the apple flavor.

"This event was an ideal weekend getaway," expressed Ommy Dallah who resides in Mombasa. "We need more events like this in Mombasa to provide unique experiences for locals and attract visitors from across the country. Jack Daniel's Tennessee Apple was a perfect partner, complementing the relaxed Mombasa vibes with its refreshing flavor."

Beatrice Soy was the overall winner in the inaugural Dr. Peter Ndegwa and Friends Golf tournament, held on Saturday at the prestigious Muthaiga Golf Club. 

Playing off handicap 27, Mrs. Soy, the Muthaiga Golf Club’s Lady Vice-Captain, showcased stellar form and took advantage of the favorable weather to post an impressive 45 Stableford points, outclassing a field of more than 200 golfers. 

Her consistency on the course was evident as she recorded 23 points on the front nine and followed up with another 22 points on the back nine, securing the overall title in a toughly contested tournament.

In addition to her overall victory, Mrs. Soy also clinched the Nearest to the Pin award in the ladies’ category.

Speaking at the award ceremony, Mrs. Soy said : “Today, I am a very happy golfer. This is my first time winning a tournament, and I’m honored it’s the inaugural Dr. Peter Ndegwa and Friends tournament. It means so much to me and inspires me to participate in more competitions."

Adding " I teed off early in the morning, having requested a schedule change due to afternoon engagements, and here I am as the winner! My big thanks to the Safaricom CEO, and I hope this tournament becomes a regular part of our golf calendar.” 

In the ladies’ category, Joan K’anjenjo claimed the top prize with 35 points, narrowly edging out her fellow club member Florence Marangu, who posted 34 points.

The men’s category witnessed a fierce battle, with Benson Theuri outscoring Nawfal Cockar by a single point to win with 41 points.

Young talent was also on display as Ishaan Gidomal, playing off handicap 27, captured the juniors’ title with an impressive 44 points.

The Longest Drive Contest saw Maria Cristina and Mitanshi Thacker emerge victorious, while Safaricom’s Chief Business Development and Strategy Officer, Michael Mutiga, took home the Safaricom Staff Prize.

The Best Nines were awarded to Selest Kilinda (21 points) for the front nine and Tim Chege (22 points) for the back nine.

In the guest category, Millicent Mello of Railways Golf Club and Allan Kirui of Nyanza Golf Club claimed top honors with 37 and 36 points, respectively.

Prior to tee-off, Safaricom CEO Dr. Peter Ndegwa marked the festive season by gifting sheep to the caddies at Muthaiga Golf Club, spreading cheer as part of Safaricom’s ongoing Sambaza Furaha campaign. 

Reflecting on the day, Dr. Ndegwa said: “Earlier today, before I teed off, I had the opportunity to meet representatives of the caddies here at Muthaiga and gifted them a sheep to celebrate the festive season as we continue to Sambaza Furaha to our customers across the country. I am also deeply impressed by the incredible turnout and extend my gratitude to the more than 200 friends who joined us for the Peter and Friends Golf Day tournament."

Adding "It was a wonderful moment of interaction and connection, celebrating 24 years of success as a company. Your unwavering support is the reason we have achieved so much and stand where we are today.” 

The inaugural Dr. Peter Ndegwa and Friends Golf Tournament brought together over 200 golfers from different clubs and entities.

Through this tournament, Safaricom seeks to recognize and thank its partners for their vital contributions, which have been instrumental in shaping Safaricom into the impactful organization it is today

By Adero Joy Achola

If I asked you to go to the Kenyan coast and gather over 60 people on a rainy Tuesday morning to sit in a class and learn you would probably consider it a difficult feat. 

And, it is. But there’s a cheat code. You could promise to teach them about some of the best wine.

This was the premise behind the WOSA Cap Classique event held at the Tamarind Village this December.

This is the fourth iteration of this event and each time it’s a welcome endeavor.  WOSA is an acronym that stands for Wines Of South Africa; a body that educates about and promotes South African wine.

This year, as it has been every year before, was a success.  The event targeted the hospitality and general wine trade industry and had a two-pronged approach.

Part 1

This is a structured sit-down class. The attendees were Waiters, Food and Beverage managers, General managers and other industry professionals. 

This year it was led by Melissa Mwende a certified wine sommelier and wine educator. Through her capable guidance the students of the day were able to learn the difference between still and sparkling wine and most importantly what South African sparkling wine is. This was supported by a Q and A with the WOSA Kenya co-ordinator and fellow sommelier/educator Wanjiru Mureithi alongside sommelier/ Team Wine Kenya Member Adero J. Achola. Mathome Mbatha the WOSA Africa representative was on hand to present the achievement certificates.

Part 2

An industry cocktail event that allows the attendees to sample the available Cap Classique in the market. To say that this is a cocktail event to delight in, is an understatement. From old favourites like Jourdan to new stars like IL Geco, Cap Classique flowed freely!

Now, I cannot provide the second, experience but I can most definitely give you a rundown of part 1. Ensuring that you too can enjoy Cap Classique like a pro! This lesson will be much more fun with a Cap Classique to accompany it, so you are free to run out and get one. We’ll wait.

Cap Classique is the term for sparkling wine that is produced in South Africa using the classic traditional method (methode Champenoise- Champagne style method). What does that mean? Well, it means that the most arduous and painstaking steps were taken to produce the bubbles in your glass. Those sparkly, pearlescent beads of joy are actually created in the bottle from which you are pouring!

Made in the beautiful Western Cape of South Africa, Cap Classique can be made using a variety of grapes; any grape actually. This particular fact means that Cap Classique can be as complex as the winemaker’s imagination allows. Following a dedicated hand harvested crop of grapes, the winemakers gently press the grapes for the purest juice possible.

This juice is then fermented into a still wine. How now do the bubbles happen? Well, the winemaker puts the still wine into a bottle ( Yes, THAT EXACT BOTTLE that you are holding). They then add what we call liquer de tirage into the bottle as well and seal it with a crown top. This is a combination of yeast and sugar.

A secondary fermentation occurs but because the bottle is sealed, the carbon dioxide that is a natural by-product of fermentation, is infused into the wine! When that fermentation is done, we’re left with the delicious bubbly that we enjoy. We are also left with dead yeast though.

This dead yeast has flavours that can be imparted on the wine and for this reason, the wine maker lets the wine sit with this it for a minimum of 12 months by South African Law. Most winemaker let it sit longer. This is called – fancy wine term alert- ‘resting on the lees’.

They do this with the bottle upside down. Once the winemaker is satisfied with the lees aging the neck of the bottle is frozen and the crown taken off. The pressure in the bottle pushes the yeast plug out. Of course we lose a little bit of the good stuff in the process, so the bottle ( Yes, still that bottle you have), is topped up with more wine and sealed immediately.

Cap Classique ranges from bone dry to succulently sweet, so you know there is something for every palate.

What is the best occasion to enjoy Cap Classique? Anytime! You do not need a special event to enjoy Cap Classique. Whether it’s a brunch affair, a pre-dinner drink or just a pleasurable reward after a long day, Cap Classique is always a plus. How should you serve it? Well chilled and happily.

I encourage everyone and you in particular to try the different Cap Classiques available in the market and find a favourite or five!

Skyward Express has inaugurated its new flight route between Mombasa's Moi International airport and Dar es Salaam’s Julius Nyerere International Airport.

The route connects Mombasa to Dar es Salaam, a bustling hub known for its business opportunities, cultural richness, and diverse attractions.

This comes just a month after the airline launched the Nairobi - Daresalaam route.

Speaking during the launch, Mombasa Governor Abdulswamd Nassir hailed the move saying it will open up Mombasa to more other destinations.

"This is not a small achievement, you have been able to make us proud, this is truly joyous occasion , alocal airline is now going international" said Nassir.

Adding " This is going to be an interesting time for those who want to travel to Daresalaam for business or leisure the travel cost has been cut drastically with this flight. You will now be in Daresalaam in 25 minutes."

"Having more flights to Mombasa means opening up the county, and the benefeciaries will not only be Mombasa but also other neighbouring counties."

On his part Skyward Express Mohammed Abdi advocated for promotion of local airlines.

" Stakeholders in the tourism industry have been advocating for open sky policy, it is not a bad idea but let us also make sure that we build capacity for our local airlines " argued Abdi.

Adding " Let us build our local airlines to compete with the international and major airlines".

His sentiments were backed with Governor Nassir.

"As much as one among our agendas is the open sky policy but let's not do it at the expensive of the local airlines, let's not kill the local industry, there have to be incentives to boost our local airlines, incentives like tax incentives" said Nassir

Stakeholders in the transport industry in Mombasa have raised concern over the rising cases of crimes being commit by boda boda delivery riders.

Despite their popularity as an affordable and convenient mode of delivery within Mombasa, there have been numerous cases of innocent residents being robbed by the riders.

Speaking during the launch of a road safety campaign, Mombasa county bodaboda chairman Samuel Ogutu emphasized on the need to regulate the bodaboda sector described as the last mile in the transportation sector.

https://ommydalla.co.ke/people/item/3973-mombasa-county-ntsa-launch-road-safety-campaign

Ogutu said the sector has now been infiltrated by rogue and criminal elements.

"If you look properly those who steal phones are the boda boda riders who do delivery. Alot of cases have been reported, they are now spoiling our name." said Ogutu.

Adding "They normally ride their motorbikes on high speed that when they still from you , you cannot catch them. They have also instilled funny exhausts and horns in their motorbikes that makes alot of noise."

Ogutu now wants the government to start regulating the delivery sector.

"We had a meeting with the traffic department at the headquarters in Mombasa and we asked them to at least come up with a proper regulation where all delivery companies in the company will be known so that when a crime is committed by a delivery person we know which company to approach. As boda boda sector we are ready to partner with the the police to bring sanity and ensure we fight these crimes."

Ogutu was responding to a concern raised by the Coast region traffic police boss George Kashmiri.

Mama Doing Good and the Kenya National Union of Teachers (KNUT) today signed a Memorandum of Understanding (MOU) to collaborate on a landmark initiative to plant 500 million trees by 2032.

This ambitious project supports the national goal of increasing Kenya’s tree cover from 12.13% to 30% and aligns with the First Lady’s Landscape and Ecosystem Restoration Strategy that aim to grow 500 million trees by 2032.

The partnership leverages KNUT’s extensive network of over 400,000 teachers and 18 million students across nearly 34,000 public schools. KNUT will play a crucial role in mobilizing teachers, students, non-teaching staff, and school communities to participate in the tree-planting initiative and promote environmental awareness.

Mama Doing Good will provide resources and support for the project, including the promotion of the First Lady’s Mazingira Awards (FLAMA), a national environment and climate change challenge for learners.

“This partnership marks a significant step towards achieving our shared vision of a greener Kenya,” said Mrs. Elizabeth Koskei, Chief Executive Officer of Mama Doing Good. “By working together, we can empower the next generation of environmental stewards and make a lasting impact on our country’s landscape.”

Mr. Collins Oyuu, Secretary General of KNUT, added, “KNUT is proud to partner with Mama Doing Good on this vital initiative. Our teachers and students are eager to contribute to this important national goal, and we believe this collaboration will have a transformative effect on environmental conservation in Kenya.”

“This partnership between Mama Doing Good and KNUT is a testament to the transformative power of collaboration,” said Mr. Arnold Kipchumba, Director, Environment and Climate Action, Mama Doing Good.

Adding “By unlocking the immense potential of teachers and learners, we are not only driving environmental restoration but also contributing to food security and economic resilience for schools and local communities. Together, we are equipping our students to become champions of sustainability while fostering greener schools and communities that support the well-being of generations to come.”

The MOU outlines a three-year plan with clear roles and responsibilities for both organizations, including monitoring and evaluation mechanisms to ensure the project’s success.

The collaboration also includes initiatives to enhance the financial literacy of teachers through Mama Doing Good’s Joyful Women Organisation table banking model.