00:00Je suis Lili Douce et c'est Grand Voyager.
00:04Dans cette série, je vis le monde à découvrir des places incroyables
00:09de culture, luxueur et adventure.
00:12J'ai rencontré les gens, j'ai apprécié les flavors
00:16et j'ai apprécié les moments
00:18qui rendent chaque destination unforgettable.
00:26Aujourd'hui, j'ai apprécié à l'East Africa,
00:29c'est un endroit où les animaux et la nature
00:35peuvent être retrouvés à l'extérieur.
00:41Jumbo et bienvenue à Nairobi.
00:44Dans cette épisode, je vais explorer
00:46la nature de maçai culturelle,
00:49la nature de la nature du Kenya,
00:51et bien sûr, j'ai apprécié avec la nature de la nature.
00:56J'ai commencé mon voyage à Nairobi National Park,
01:00une de la nature de la nature du Kenya,
01:01la nature de la nature du Kenya.
01:04Aujourd'hui, j'ai apprécié avec un guide de safari
01:07pour savoir ce qu'il y a ce qu'il y a tellement spécial.
01:11Dans la nature du National Park,
01:12lesológiques, les lions, lesubles,
01:18lesqlores, lesquels et les éléphants.
01:21C'est énormément de animals,
01:22et ils sont dans le roaming autour,
01:25ils peuvent faire tout!
01:27Ils peuvent faire quoi ils veulent,
01:27c'est un endroit où ils préfèrent.
01:29J'ai apprécié plus de 100 km²,
01:32qui rend ses postures à participer à l'extérieur
01:34à la nature du monde.
01:36J'ai apprécié beaucoup de circules sur les arts.
01:38C'est ce qu'il y a de les informations,
01:41Well, giraffes are the tallest animals. Maasai giraffes have got irregular patterns on the skin.
01:47We've got different kinds of antelopes. We also have the silver-backed jackals.
01:52There's everything here in Nairobi National Park.
01:55Yeah, actually, yeah.
01:56So much to see.
01:57Yeah.
01:58After getting a glimpse of the park, we take to our safari truck and head into the open landscape.
02:05Early mornings and late afternoons are the best times to drive.
02:09It's when animals are most active and are the easiest to spot.
02:15The further we drive, the more wildlife we see.
02:19There's so many to spot, from grazing herds to some of Africa's most iconic animals.
02:25As you drive through the National Park, you truly get to appreciate the scale of these amazing animals.
02:32And seeing them in the wild is something extraordinary.
02:42Following an unforgettable drive, we make our way to Alolo Lodge, where I'll be staying during my time in Nairobi.
02:50I'm meeting one of the owners to learn more about its story.
02:55Welcome to Alolo.
02:56This is my family owned and run the lodge.
02:59We're right on the edge of the park.
03:01So it's pretty unique.
03:03You can come straight from the airport and within half an hour be with the animals and giraffes and rhino
03:09and lion.
03:09So yeah, we're pretty lucky.
03:11After meeting Jim, I take some time to explore the lodge on my own.
03:16Surrounded by nature, it's a calm and peaceful escape from city life.
03:21Once an old Kenyan home, the lodge was renovated and extended.
03:26Each room has its own character, giving it a personal feel.
03:30The lodge also has a working farm, where food is grown and produced for the on-site restaurant.
03:38So here we are on the farm, surrounded by different animals, your livestock.
03:43Let's start with the chickens.
03:44How many chickens are there?
03:45I've got a few thousand chickens, actually.
03:48So both for eggs and for meat.
03:51And then, of course, you have the dairy cows.
03:53The dairy cows for our milk, our yoghurt, our butter.
03:58We have all of the vegetables and fruits, our mushroom house.
04:02So we try and grow as much as we can.
04:04The farm is just a small walk from the lodge and is full of free-ranging animals.
04:10Now that I've seen where some of the restaurant's ingredients come from, it's time to taste them.
04:15Here you go, from our paddock to your plate.
04:17Enjoy.
04:18Thank you.
04:19This looks delicious.
04:20The food here really does taste as good as it looks.
04:24And I'm excited to find out what else Kenya has to offer.
04:30The next morning, I'm heading to Nairobi Animal Orphanage, a rescue centre inside Nairobi National Park.
04:37I'm meeting one of the senior wardens to find out more.
04:41The main aim of starting the orphanage was to take care of the animals that are sick,
04:46the injured and the orphaned that are found in the world.
04:49Here we create an avenue for animals to thrive.
04:53It is like a rescue centre.
04:55The orphanage is made up of several enclosures, each housing different species with different needs.
05:02Lions in captivity tend to have a longer lifespan because, one, they are taken care of, they are fed.
05:07We are able to see when they are sick, so we treat them.
05:11Some animals may eventually be released or moved to conservation areas, while others remain because they cannot safely return to
05:19the wild.
05:20We also host primates in the orphanage because they are also vulnerable.
05:25What are the main distinctive differences between leopards and cheetahs?
05:28The pattern of the spot is quite different.
05:31And then the body size, the leopards tend to grow bigger than the cheetahs.
05:37For many of the animals here, the journey to the orphanage began with injury or abandonment.
05:43So you were injured by a lion where you're in the best place now.
05:58Giraffes are my favourite animals, so getting the chance to feed this young calf is a special moment.
06:04She's a hungry one.
06:06You have to be firm, you have to be firm so that it doesn't drop.
06:11Every animal here has its own story, and I've had an incredible time getting up close to them.
06:19Nearby, the Nairobi Safari Walk offers visitors another way to experience Kenya's natural world.
06:25Here, a raised walkway leads visitors through a large, more natural setting.
06:31So here is a white rhino. It is a white rhino, not because of the colour,
06:37but the distinctive feature is the shape of the mouth.
06:41The mouth is flat, so they are good for grazing.
06:44Each species is adapted to survive in its own unique way.
06:49My visit here has been a reminder of how precious Kenya's wildlife is.
06:56Kenya is known around the world for its coffee.
07:00At this family-run coffee estate, that tradition has been passed down for generations.
07:07I'm meeting Jeffrey Karithi to learn what goes into the perfect cup.
07:12Welcome to our coffee nursery.
07:14Now, in coffee, if you do not have a place where you can study and watch your seedlings grow,
07:20then don't say you're a coffee farmer, OK? So this is where everything starts.
07:26The farm grows two varieties of coffee that survive well in Kenya's climate.
07:31And how long do these amazing plants take to become actual coffee trees?
07:37This will now take three months.
07:39The seedlings eventually move to the fields, where it takes five years for them to produce
07:44quality cherries for harvest.
07:47In Kenya, we have two harvest periods. We have April to June,
07:52and then we have October to mid-December. It takes six months for a cherry to fully develop.
08:00This family farm has close to 150 trees, and each one is monitored to keep it healthy.
08:07So we've walked around the farm a little bit, and as you've seen, some trees have some ripening
08:12cherry happening, OK? But it's not a lot. So if you're just picking maybe 10 kilos in a day,
08:19we lay it out to dry. This takes about 28 to 30 days to dry, and then we'll call it
08:25mbuni, OK?
08:26It's the worst. It's the real bottom quality. You can even see some of the cherries are small.
08:31These lower-grade cherries are usually more acidic than those picked during the main harvest.
08:37To understand more about the quality of the beans,
08:40I'm joining the farm's tasting specialist to try some of the coffee myself.
08:45We begin by smelling the freshly ground coffee. The tip of our tongue is where we taste the
08:52sweetness of coffee. Then the side of our tongue is where we taste the acidity level. Then the back
08:59of our tongue is where you taste the bitterness of your coffee. Coffee tasting helps the team decide
09:07whether the batch is ready for approval. After the tasting session, I get to experience the beans
09:13in a different way, with coffee-infused dishes at the farm's restaurant. Coffee really is at the
09:20heart of everything here. Close to the city centre is another place full of creativity, a workshop where
09:29clay is transformed into Maasai-inspired jewellery. I'm meeting one of the local artisans to find out more.
09:37Kazuri is the name of the company and it's a Swahili word meaning small and beautiful. The clay comes
09:45from Mount Kenya. We don't use machine and all the beads, all the shapes are made by hands.
09:52The workshop provides skilled work for local women, turning each piece into something beautiful
09:58and meaningful. The bead making process starts with the moulding of the beads.
10:04After making the beads, the beads are fired for eight hours. Now the ladies start putting the
10:12beautiful patterns, the gorgeous colours and when they are working on the beads, they are very happy.
10:19As I'm shown around the different stages of production, I see how much effort and attention
10:24to detail go into each piece and I even get to try some of the finished designs myself.
10:31Beautiful. See, this is what my outfit was missing all day.
10:36After touring the workshop, it's time to get hands-on and I start by choosing my beads.
10:43Okay, this is where I get creative, right? Yeah, you need to be creative. These are so gorgeous.
10:52We arrange the beads into a bracelet design and add the string that holds it all together.
10:58It's a delicate process that needs steady hands and an eye for detail.
11:04I'm very happy with that. It's beautiful how it's worked out and the beads look amazing.
11:11To end my time here in Kenya, the ladies perform a traditional Kenyan dance and I can't help but join
11:18in.
11:21Kenya really is a special place full of colour and creativity. It's an experience I won't easily forget.
11:34As my adventure draws to a close, I look back on a trip full of special memories.
11:40What an incredible experience here in Nairobi. From spotting animals in the wild, to tasting Kenyan coffee,
11:49and embracing Maasai culture. There's still so much to explore, but now, time for my next adventure.
11:55And as my adventure, I'll be back to you next time.
11:58And I'll see you next time.
12:00We'll see you next time.
