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Simone Christie, owner and operator of Fahari Off the Grid, is one Jamaican HBCU grad who has a love for sustainability, travel and cuisine of all types. With a creative mind and support from a childhood friend, she has found a way to use the food in Zanzibar, Tanzania, to curate intercontinental dishes that she refers to as Jamaican fusion.
Since opening in the fall of 2023, this outdoor casual but upscale restaurant, located right by the beach, has been devoted to redefining luxury. Their exquisite flavor-filled menu comes with exceptional food presentation and is enticing for all, including those looking for a casual dining atmosphere.
Back Home in Kingston
Growing up in Kingston, Jamaica, Christie would take frequent trips with her family around the beautiful country admiring the rich landscape and learning more about her heritage and culture.
Her parents challenged her by making it an expectation to know about different aspects of their homeland’s history and geography. Reflecting on this impactful experience she shares, “I didn’t realize it then, but as I was growing up, food and travel became a very important part of my life.”
Her mother was an awesome cook by nature. She would often prepare meals from other cultural backgrounds, creating her own unique blends of lasagnas and Chinese food. As a result, cuisine was a major highlight in their family travels and from a young age Christie was encouraged to try different delicacies.
Around the age of nine, while learning about Jamaica’s national heroes in school, she became inspired by the life and activism of Marcus Garvey. It was then that she decided that one day she would live in Africa.
Once her formative schooling was completed, this adventurer headed to the U.S., where she attended Howard University, graduating in 1999 with a bachelor’s degree in biology. Initially, she contemplated going into medical school, but ultimately decided that she preferred working for people and organizations doing something impactful and beneficial. This led her to earn a master’s degree a few years later in civil engineering with a focus on environmental engineering.
Inspired by African Travels
In 2003, after graduation, Christie obtained a job with an engineering consulting firm in New Jersey. Seven years later, she was deployed to the tiny independent southern African nation – the Kingdom of Lesotho – to support construction of a dam that was being built to supply the country’s capital, Maseru, with water. This beautiful rustic environment was full of kind people and Lesotho, affectionately known as The Mountain Kingdom, left her in awe.
That assignment lasted only three months, taking this talented engineer back to New Jersey. However, Lesotho stayed on her mind, and she continued to let the company know that if given the opportunity, she would eagerly return.
To her surprise, in 2012 she was reassigned to Lesotho, where she remained for seven years, this time working on the management team for a water transfer scheme between Lesotho and South Africa.
Christie says, “Moving from New Jersey to this rural African kingdom taught me patience.” She continues, “I have a deeper appreciation for people’s connection to their land, food, and culture.”
While in Lesotho, this social butterfly’s friend circle grew and she began traveling to Johannesburg, South Africa, every Friday to go salsa dancing and eventually decided to move there while still working remotely so that she could travel across Africa.
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Serving Jamaican Fusion Food in Zanzibar
As Christie explored more of Africa and expanded her network, an opportunity in hospitality emerged. It was around this time that an associate wanted to start a hospitality endeavor. Many years before, she recalled going on a safari and beach trip with friends and one of the areas they traveled to was Zanzibar.
This tropical beachside destination in addition to the food in Zanzibar, reminded her of home. With this in mind, she recommended this wonderful island as the perfect location.
“It still reminded me quite a bit of Jamaica and I’m an island girl. If you want to do hospitality look at an island. So, we came here and spent two weeks looking for a place to set up and we found this place on Kizimkazi Mkunguni Beach,” she shares. “When I first came to Zanzibar, the food was amazing and the restaurants focused on traditional Swahili food.”
With the development of tourism, more visitors frequent the island. Many are eager to taste the food in Zanzibar, also known as the Spice Island, which features cloves, cardamom, cinnamon, black pepper, and vanilla. The island is also known for its unparalleled beaches.
Christie realized that traditional Jamaican food and flavors use many of the same natural ingredients and spices found in the food in Zanzibar. So, to create Fahari Off the Grid’s menu, she collaborated with a childhood friend and fellow Jamaican who had extensive experience with several luxury brands including the Waldorf Astoria, Ritz Carlton and Hilton.
Over the course of a year, local staff – only one of whom had any prior formal experience – were trained and mentored. Once basic techniques were mastered, building a robust menu became a simpler task and Fahari Off the Grid now boasts a premium menu with popular dishes that include traditional Jamaican jerk chicken, jackfish dressed in house-made chimichurri sauce, as well as ugali fries.
Fahari Off the Grid’s menu is complemented by the perfect scenery that includes the view of a baobab tree. These ancient trees known as the “Trees of Life” have been on the planet for 200 million years.
The restaurant caters to international diners from January – April and again from July – December following the rainy season (the months of May and June), with a capacity of 35 at any given time. In addition, Fahari Off the Grid provides services to solo diners, couples, and groups including private events.
Christie says evenings are the most popular time of day as the sun sets, providing a heavenly backdrop for all of your Instagram-worthy photos.
In many ways, Christie’s journey from Kingston to Kizimazi represents the fulfillment of her childhood dream – building connections across continents through the universal language of food.
The restaurateur is very intentional about her business and as it continues to grow, one major element of Fahari Off the Grid is a deep commitment to environmental and social responsibility.
When asked about tips for success, she shares, “Don’t let a lack of experience deter you. You need to do your research, put your systems in place, and be on top of all the operations and productions. But most of all, produce food that is true to you.”
Reservations for Fahari Off the Grid can be made on their website to secure your fusion dining experience. Walk-ins are also welcome.
You can also learn more about the restaurant and menu by visiting their website and following along on Facebook, Instagram, TikTok and YouTube.
