We were sorry to say goodbye to the rustic comfort of Serian Mara after just one night, but it was time to head back to Nairobi and then home. After breakfast, we headed out for a short game drive on our way to the airstrip.
Our driver and guide were two young men from the local Masai community. William, our guide, pointed out dik diks, topi and numerous other animals on our way. He told us that pumba, the Swahili word for warthog, is related to the word for stupid and that the swine got their name from their habit of running only a short distance and then suddenly stopping while being chased by predators. He called topi, a large antelope with a brown body and blue-black fur on its legs, “the blue jeans of Africa.”
We arrived at the airstrip and waited only 5 minutes before the plane landed and it was time to get on board. The plane was tiny, but the ride was surprisingly comfortable. We made two stops to pick up passengers in other parts of the Masai Mara before the final leg of our journey to Nairobi.
We arrived at Wilson Airport, a hub for regional flights within Kenya. Before heading to Jomo Kenyatta International Airport for our flights back home, we stopped for lunch at Carnivore, a popular restaurant that serves a variety of all-you-can-eat meats. Meats such as ostrich, lamb, crocodile, chicken, beef, turkey and camel are roasted over an open fire on Masai sword skewers. Servers then come around to each table, carving slices of meat to order for each guests. In addition to meat, we enjoyed the classic Kenyan cocktail called dawa. This mix of lime, honey, raw sugar and vodka was first made popular in Nairobi and has spread in popularity throughout Africa.
It was a lovely way to toast the end of a wonderful journey, Kenyan-style.