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@zanzibardestination: Zanzibar is an excellent choice for a tropical vacation, offering stunning white-sand beaches, crystal-clear waters, vibrant coral reefs, and a rich cultural heritage shaped by African, Arab, and European influences. Ideal for relaxation, water sports, and cultural exploration, popular activities include visiting Stone Town, snorkeling and diving around Mnemba Island, and relaxing on beaches like Nungwi and Paje. Zanzibar is also a perfect add-on to a safari in mainland Tanzania. The best time to visit is during the dry season, from June to October 5 DAYS ZANZIBAR ISLAND EXCURSION PACKAGE HIGHLIGHTS *Day one* ▪️Mnemba island Half day Trip (Dolphins & Snokeling) *Includings* Transfer from/to hotel Relax on the sandbank Seafood lunch etc Soft drinks Fresh fruits Entrance fees Boat fees *Day 2* ▪️Prison island, Stone town & Spice farm Tour *Including* Local lunch etc Transfer from/to hotel Sunset at Forodhani Park. Forodhani night food market Guiding fees Entrance fees *Day 3* ▪️Swimming with turtles & Sunset cruise *Including* Kendwa beach relaxation Transfer from/to hotel All entrance fees Boat fees Guiding fees Snacks & soft drinks *Day 4* ▪️Safari Blue *including* Sailing on Traditional Dhow Snorkeling Chilling on Sandbank Fresh Fruits Lunch (fresh seafood barbecue or chicken) Swimming in a mangrove lagoon Unique Baobab tree Transfer services Boat fees Snorkeling gear Guiding fees *Day 5* ▪️Jozani forest, Mtende beach, The rock restaurant & Sunset on Michamvi *Including* Transfer service All entrance fees Guiding fees Sunset on Michamvi Kae Beach Acrobatic performance and Bonfire RATES💰 1 person $600 2 people $400 per person 3-6 people $350 per person (More people low cost, private only ) BOOKING, INQUIRIES & RESERVATIONS #zanzibar #tiktok #creatorsearchinsight #zanzibarpackages #zanzibardestination

Zanzibar 🇹🇿
Zanzibar 🇹🇿
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Region: TZ
Sunday 05 October 2025 19:29:12 GMT
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Comments

carolinareyes5631
K@ROL9 :
Quiero ir ☺
2025-10-05 23:14:29
0
sol.live0
SOL.LIVE🌈 :
kiero ir🥰
2025-10-16 08:40:20
0
ebenhauzer
Eben van Deventer922 :
africa is amazing ❤️❤️❤️
2025-11-25 15:47:15
0
aguibou.sow33
Aguibou Sow :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2025-10-05 19:32:06
1
travel_64
thích vi vu ✅ :
❤️❤️❤
2025-10-16 16:42:09
0
ocpp2s
Ocpp2s :
😂😂😂
2025-10-11 21:37:38
0
machaieva12
Anna Machaieva :
😁😁😁
2025-10-08 16:35:45
0
user76694698
C..G :
💕
2025-10-06 11:15:50
0
user76694698
C..G :
👌
2025-10-06 11:15:49
0
user76694698
C..G :
🥰
2025-10-06 11:15:49
0
princekabwe42
DiCaprio :
🥰
2025-10-06 05:02:40
0
olimpiu.stanescu
Olimpiu Stanescu :
♥
2025-10-06 03:03:21
0
user76694698
C..G :
🥰
2025-10-05 21:12:23
0
user76694698
C..G :
😁
2025-10-05 21:12:24
0
sekou.doum59
Sékou Cheick Doumbouya :
❤️❤️❤
2025-10-05 19:34:45
0
watchinguk5
WatchingUK :
so AI!!!
2025-10-07 16:28:09
0
To see more videos from user @zanzibardestination, please go to the Tikwm homepage.

Other Videos

#الشعب_الصيني_ماله_حل😂😂 @طيب الجارح
#الشعب_الصيني_ماله_حل😂😂 @طيب الجارح


#🔥❤️‍🔥✨
#🔥❤️‍🔥✨
Weekend means pizza 🍕  This GF sourdough pizza crust is made with a variety of whole grain flours for extra nutrition and flavour. It bakes up crisp and chewy with a beautifully open crumb in the edge ❤️ Levain: 30 g active sourdough starter 60 g water 45 g brown rice flour* 15 g gf oat flour* Pizza dough (makes 3 crusts): 300 g water 16 g psyllium husk powder 150 g levain 60 g quinoa flour* 40 g oat flour* 40 g brown rice flour* 40 g light buckwheat flour* 60 g potato starch 6 g sea salt *I used flours from @detglutenfrieverksted 👌🏻  Build the levain: 1. Weigh 30 grams of active starter in a clean jar, then add the water and whisk together. 2. Add the flours and ferment the levain for 6-8 hours, or until it's bubbling and it has risen to a peak, before mixing it into the dough. Make the pizza dough: 1. In a large mixing bowl, add the water and psyllium husk powder. Whisk vigorously until it’s fully incorporated and starts to thicken. Set aside for 10 min. 2. Add the mature levain to the psyllium mixture and mix until everything is well incorporated. Add the flours, potato starch and sea salt and knead for 5-10 min until the dough is smooth. The dough will be a little sticky, it should be like that. 3. Transfer the dough to a lightly oiled surface and divide it into three equal pieces, about 236 g each. Shape each piece into a ball. 4. Place the dough balls in separate greased containers, cover and either proof in a warm place for 4-6 hours, or proof in a warm place for 1 hour before placing them in the refrigerator for 12-48 hours. If proofing in the fridge, take the dough out 1-2 hours before baking, so it’s easier to shape. 5. Place a baking steel, pizza stone or baking sheet on the middle oven rack and preheat the oven to 250°C. Lightly grease a sheet of baking paper with olive oil and place a proofed pizza dough ball on the sheet. With lightly oiled hands, gently press and stretch the dough out into a 23 cm circle. 6. Transfer the pizza (on the baking paper) to the preheated baking steel, pizza stone or baking sheet and bake for 10-12 minutes.  7. Remove from the oven and top the crust with your favourite pizza toppings, and bake for about 6-8 more minutes. Remove from the oven, slice and serve immediately. Enjoy! #glutenfree #sourdough #glutenfreerecipes #sourdoughpizza
Weekend means pizza 🍕  This GF sourdough pizza crust is made with a variety of whole grain flours for extra nutrition and flavour. It bakes up crisp and chewy with a beautifully open crumb in the edge ❤️ Levain: 30 g active sourdough starter 60 g water 45 g brown rice flour* 15 g gf oat flour* Pizza dough (makes 3 crusts): 300 g water 16 g psyllium husk powder 150 g levain 60 g quinoa flour* 40 g oat flour* 40 g brown rice flour* 40 g light buckwheat flour* 60 g potato starch 6 g sea salt *I used flours from @detglutenfrieverksted 👌🏻  Build the levain: 1. Weigh 30 grams of active starter in a clean jar, then add the water and whisk together. 2. Add the flours and ferment the levain for 6-8 hours, or until it's bubbling and it has risen to a peak, before mixing it into the dough. Make the pizza dough: 1. In a large mixing bowl, add the water and psyllium husk powder. Whisk vigorously until it’s fully incorporated and starts to thicken. Set aside for 10 min. 2. Add the mature levain to the psyllium mixture and mix until everything is well incorporated. Add the flours, potato starch and sea salt and knead for 5-10 min until the dough is smooth. The dough will be a little sticky, it should be like that. 3. Transfer the dough to a lightly oiled surface and divide it into three equal pieces, about 236 g each. Shape each piece into a ball. 4. Place the dough balls in separate greased containers, cover and either proof in a warm place for 4-6 hours, or proof in a warm place for 1 hour before placing them in the refrigerator for 12-48 hours. If proofing in the fridge, take the dough out 1-2 hours before baking, so it’s easier to shape. 5. Place a baking steel, pizza stone or baking sheet on the middle oven rack and preheat the oven to 250°C. Lightly grease a sheet of baking paper with olive oil and place a proofed pizza dough ball on the sheet. With lightly oiled hands, gently press and stretch the dough out into a 23 cm circle. 6. Transfer the pizza (on the baking paper) to the preheated baking steel, pizza stone or baking sheet and bake for 10-12 minutes.  7. Remove from the oven and top the crust with your favourite pizza toppings, and bake for about 6-8 more minutes. Remove from the oven, slice and serve immediately. Enjoy! #glutenfree #sourdough #glutenfreerecipes #sourdoughpizza
i love moisty skin, apalagi pakenya ini buat bikin moisty
i love moisty skin, apalagi pakenya ini buat bikin moisty
#WinWithMLBB #MLBB #fouryou #pascolmania #fyp
#WinWithMLBB #MLBB #fouryou #pascolmania #fyp

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