Starting from the beach in front of the lodge we take a 40min walk (or donkey and cart) towards the Senegalese village Barra, until we reach the tip of the island, at the start of the bolong, passing the lagoons and sandbanks. We then take a small boat across the bolong to the village.

On arrival at the village we will visit the ‘Alcarlo’ (chief of the village), who will proceed to take us on a history tour of the village, you will be able to see the difference from the French owned section of the island to the Gambian owed villages on the Island, e.g. the school system, we will then proceed to the French village of Jattaco, the smallest village on the island consisting of 15 small houses.

We then board the small boat down the bolong to the other villages of Kajatta and Niggi, where we will stop for lunch. After lunch we take another small history tour of the village viewing the newly built school and clink. Walking through the village you will see the woman harvesting rice, vegetable and collecting oysters (seasonal) and cockles (all year round).

You will also witness the traditional farming process that has existed for centuries. The crushed and powdered oyster shells are used for the pigment in paint, where the cockle shells are used for the aggregate in concrete.

Itinerary

1) after early breakfast (7:30-8:00) take a 30 – 40min walk (or donkey and cart) to the bolong at tip of the Island opposite the French village of Barra, board small boat across the bolong.

2) Take a small history tour of the villages Barra and Jattico, meeting the ‘Alcarlo’, the village chief.

3) Board boat on the bolong, and proceed to the two other villages of Kajatta and Niggi, have lunch.

4) After lunch take a small history tour of the villages Kajatta and Niggi, incorporating a visit to the woman vegetable gardens, rice fields, pigment processing (this is all dependant on the season)and then on to meeting the ‘Alcarlo’, the village chief.

5) Return back to the lodge via boat on the bolongs, or across the Island by foot or donkey and cart, in time for dinner.