Gamboa

Motoring around in 4 meters of water where we wanted to anchor, we found the seabed to have steep and deep ravines - at places well over 50 meters. Our first attempt at anchoring failed as we dragged our 40 kilogram on the seabed. So we lifted the anchor on board and motored around looking for another spot to drop the anchor. This time around the anchor dug deep into the seabed and we felt secure for the night. Entheos were not so lucky and they must have tired but failed to anchor securely for at least 6 or 7 times. At about 19H30 they eventually found a suitable spot and could settle in for the night. We were quite tired from all of the sailing activities, had dinner and fell asleep whilst watching a movie.

There are virtually no cars on the island and the exception is an ambulance, some electricity service trucks and a few tractors. The beach have clean light beige sand with virtually no waves although the water is a bit murky with all the plankton therein. Feeling fresh when we woke up, we decided to go ashore and have a look around. The area is a hive of activities with water taxi's and ferries carrying people to various locations, some small dhow like motor boats loaded with goods and many small fishing boats. We dropped the dinghy into the water, piled in and proceeded to the ferry terminal. We beached close by and made sure that the dinghy would not wash away in the rising tide.

There were several restaurants catering for tourists with typical inflated prices. We found a tiny restaurant one street aawy from the beach and their prices were about 25% of those on the beach front. We sat down and ordered one of their specials and Caipirinha's - a strong sweet but delicious alcoholic beverage made with Cachaca (sugar cane hard liquor), sugar, limes and ice. The drink is prepared by smashing the fruit and the sugar together, adding the Cachaca liquor and then topping it with ice - here is the recipe:

Take one ripe lime and cut it in eight slices - add to your pestle an mortar,
Add 2 teaspoons of white sugar,
Lightly crush this with the pestle - avoid overly crushing the lime skin,
When well mixed, pour this mixture into a large glass,
Then add about 50 ml of Cachaca,
Top it with some crush ice cubes,
Enjoy this drink sipping the drink through a straw from the bottom of the glass.

The drinks we ordered where substantially larger than the recipe above and I felt quite intoxicated after drinking two of them. Continuous rain prevented us from exploring much of Morro de Sao Paulo and on the morning of day three, we decided to lift the anchor and sail to Enseada de Garapua.

12 O'clock at night
Scary moment

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