When the sun goes down, trestle tables go up in Forodhani Gardens in the middle of Stone Town in Zanzibar.
The tables are filled with lobsters, gleaming white squid, fat octopus tentacles, kingfish, marlin and tuna. Dozens of vendors light charcoal grills and wheel in juice presses like old-fashioned mangles. The crowds swarm in and jostle each other and the vendors shout and orders are placed and fish is thrown onto the grill. The juice man works at pit stop speed, forcing sugar cane through the press, folding it, forcing it through again, then again, and again, until it has given up all of its juice. Then he mixes in lime and ginger.
Squid is deceptively hard to get right. So many restaurants cook it too long, or not long enough. But the grill man knew better than that. He sliced it up with a few quick strokes and tipped it onto a paper plate with a handful of salad and a good squirt of chilli and tomalley sauce. He owed me some change but talked me into settling for a coconut bread. I ate the squid and the bread as I looked round the rest of the stalls, then replaced them with kingfish and green pepper skewers.
(c) Richard Senior 2014