Travel Reference
In-Depth Information
istry exclusively concerned with the environment. The prestigious Sultan Qaboos Interna-
tional Prize for Environmental Preservation, first awarded in 1991, is given every two
years to a conservation body or individual chosen by Unesco for environmental perform-
ance.
On 8 January each year the sultanate celebrates Environment Day, when children learn
about habitat erosion, rubbish dumping and depletion of freshwater reserves. One of the
environmental problems that visitors will notice is the amount of oil washed up on
Oman's beaches, dumped illegally from container ships. Despite heavy penalties if
caught, offenders often get away with it, as it's almost impossible for Oman's military ser-
vices to police such a long and exposed coastline.
Until recently, Oman's shores were other-wise pristine. Unfortunately, the sudden in-
flux of tourists has led to previously unknown problems including dirty beaches where
people insist on leaving their litter behind. Plastic bags are fast becoming a serious envir-
onmental hazard, mistaken by land and marine animals for food.
By far the most upsetting issue, however, has been the insensitivity of tourists towards
the turtle population at Ras al-Jinz. The government has put the protected area under strict
management and this is beginning to help minimise the disruption of the celebrated nest-
ing sites.
To find out more about the steps Oman is taking to preserve the environment and the
unique flora and fauna within it, contact the Environmental Society of Oman (
Click here
)
.
There is also an Outward Bound initiative to bring environmental awareness to the na-
tion's youth.
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Food & Drink
While local cuisine outside the Omani home tends to be of Lebanese origin, home cook-
ing is nutritious and varied, reflecting Oman's ethnic diversity. Cardamom, saffron and
turmeric are essential ingredients, but Omani cooking is not exceptionally spicy.
With access to a long coastline, Omanis are particularly fond of fish - sardines can be
seen drying in noisome piles from Sohar to Salalah. Until recently, however, shellfish, in-
cluding the local lobster (actually a large, clawless crayfish), were not considered fit for
eating.
Perhaps the most typical Omani dish is
harees,
made of steamed wheat and boiled meat
to form a glutinous concoction. It is often garnished
ma owaal
(with dried shark) and
