Julius Nyerere International (DAR) 12km from Dar es Salaam, mainland Tanzania; Zanzibar International (ZNZ) 6km from Stone Town.

Cars, dalla-dallas (local buses), motorcycles, bicycles and carts offer easy travel.

Small aircraft are the fastest mode of transport; they fly frequently between the mainland and larger islands. Passenger ferries run between Dar (mainland Tanzania) and Zanzibar.

Authentic dhow travel can be arranged cheaply at most harbours, though these vessels are often uncomfortable, with limited safety equipment. Luxury private yacht charters must be booked in advance.

There is a wide range of accommodation in Zanzibar – from cheap backpacker beach
bungalows to plush boutique hotels. There are no campsites. There are plenty of mid-range guesthouses; the better ones will have air-conditioning and en suite bathrooms. There are also large, mass-market resorts. Most types of accommodation will require payment in US dollars cash.

Zanzibar, the spice island, offers a mixed-culture cuisine, with flavours borrowed from all over the world: expect samoas, Chinese noodles, coconut-milk curries, Arabian specialities. Mangoes, in season, are delicious; other fruits include bananas, papayas and pineapples. Snacks include chapattis, mandazi (doughnuts) and maize cobs.

Seafood is profuse and excellent on Zanzibar – just make sure it’s fresh. Try pweza (octopus) with rice.

Meat, often skewered and grilled, is common but vegetarians should be able to find plenty to fill them, from cheese pizzas to veg curries.

Zanzibar is a Muslim island; alcohol is only readily available in Stone Town and tourist areas. Kilimanjaro and Tusker are the most common lagers. Wine is generally South African. Chai (tea) is the local drink of choice.

Windhoek Hosea Kutako International (WDH) lies 45km from Windhoek.

Public transport is limited in Namibia. Trains are mostly for freight, buses are slow and don’t necessarily go to the spots popular with travellers. Namibia has a network of internal flights, which are helpful and pretty efficient for long journeys if you are short on time.

By far the best way to explore Namibia is to hire a car. In the main, Namibia’s roads are good – a few are tarmacked, most are packed gravel; unless you are going off the beaten track, a 2WD is sufficient. For any off-road desert explorations you must have a 4WD, and know how to drive it. Bear in mind that distances in Namibia are vast and petrol stations sparse – when you see one, fill up.

There is a wide range of accommodation in Namibia – you can pay peanuts to camp in the wilderness, several hundred dollars a night for the lap of luxury or somewhere in between for a government restcamp. Many farms offer a few guest rooms, too.

No specific jabs are required for Namibia, but a certificate proving vaccination from yellow fever is needed if you are arriving from an area where the disease is widespread.

The biggest danger comes from the sun, which remains strong throughout the year. Drink plenty of water and take a high-factor sunscreen.

The towns and cities are generally pretty safe, so long as you take the usual precautions.

Maputo (MPM) 3km from the city; Beira (BEW) 13km from the city; Nampula (APL) 4km from the city.

Distances are huge, so flying is the best option unless you have unlimited time. Frequent flights connect the major cities. Machibombo (coaches) run between major towns at least daily. Away from main routes, use chapa (converted lorries or minibuses) to get around. Both leave early in the morning and stop frequently. Cars can be hired in Maputo, Nampula and Beira.

Tourism in Mozambique is still developing and there are few Western-style hotels, particularly outside the established tourist destinations on the coast. Standards are not high but the prices can be. Look for signs that say pens?o (guesthouse), pousada (inn) complexo turistico (tourist compound), boma (camping pitch) and barraca (bivouac you can camp under).

Staples such as rice, cassava-based bread and chicken are often spiced with piri-piri (hot chilli sauce). Seafood is excellent – especially prawns and fresh fish. The local beers are 2M and Laurentina.

Ensure you’re immunised against typhoid, tetanus, diphtheria, polio and hepatitis A and B. Malaria is endemic; consult your doctor about the recommended prophylaxis. Drink purified water.

Banjul (BJL), 24km from the city.

The Gambia has no trains and no internal flights. Most local people get around using the bush taxi, which can be a converted minibus, estate car, van or even cart in rural areas.

Hiring a Land Rover or bike is a fine way of getting around in your own sweet time and allows you to get off the beaten track.

Most travellers to The Gambia will have pre-arranged hotels booked as part of a package. However, it is possible to travel independently, providing you stay away from the resort hotels used by the tour operators.

There are a growing number of riverside ecolodges up country. At the budget end, there are a few tourist guesthouses and homestays. You’ll also find a YMCA hostel in Kanifing, near Serrekunda and an official campsite in Sukuta.

Tourist restaurants tend to be mediocre. For a more authentic experience, head to ‘chop shops’, street stalls or beach bars for some good honest grub. Look for anywhere busy with locals.

Gambian dishes to try include chicken yassa (chicken marinated with onion, lime, garlic and chilli), M’bahal rice (rice mixed with dried fish, groundnuts and peppers) and pate made from bonga, a local bony fish. Gambians also love afra – a local street-style version of the barbecue where you pick the raw meat and watch it be seasoned and sizzled over a hot grill while you wait.

Strict vegetarians will suffer as often even the rice is cooked in meat stock.

Malaria is prevalent; take prophylaxis, especially if visiting in the summer. Get medical advice on inoculations. You may need a yellow fever certificate – check before you go. Don’t drink the tap water.

Libreville Leon M’ba International (LBV), 12km from the city.

There are very few sealed roads, so the most comfortable and quick option is to take internal flights or the Trans-Gabon train.

Buses do run between major centres and are very cheap. Car hire is available but you’ll need a 4WD if venturing out of town. Roads can be completely impassable in the rains.

International hotels can be found in Libreville and in Port Gentil, the centre for the oil and timber industries and so full of expats.

Accommodation in the national parks is rustic and comfortable but not yet anywhere near the standard you would get in East or Southern Africa.

The food has a strong French influence, with baguettes being the nearest thing to a national dish. Main meals tend to be barbecued/grilled meat or fish served with rice, potatoes, plantain or manioc. Bushmeat is widely eaten.

There is a range of international cuisine available in Libreville and Port Gentil, as well as imported French wines. Prices tend to be on the high side, even by European standards.

Vegetarians won’t find it the most interesting place to eat, with omelette being the usual dish offered. Fortunately there is plenty of fresh fruit.

A yellow fever certificate is mandatory, and spot checks take place at immigration. Take advice from a specialist travel clinic or your GP regarding antimalarials and immunisations. Drink bottled mineral water.

Kokota International Airport (ACC) in Accra.

This is taxi country; in fact, the majority of Ghana’s vehicles seem to be cabs. There are both private and shared taxis, with private taxis charging a negotiable rate and shared cabs operating on an inexpensive fixed-fee basis. Buses are a safe, cheap and relatively reliable option. Tro-tros abound but they’re slow and nowhere near as safe as hopping on a bus.

Cycling is possible given the flat landscape but the far north and the far south offer the best terrain. Car hire is available and most of the country is now accessible by road. It’s worth noting that some rural roads are poor, there is barely any lighting and Ghanaian drivers are rather carefree. Driving after dark is not a great idea due to the risk of robbery and accidents.

If you’re looking to stay in Accra, Kumasi or one of the coastal resorts then you will be able to take your pick from a range of options – modern skyscrapers,  church hostels and friendly resthouses to name but a few. In the rest of the country hotels are generally simple but decent. Most, unless you pay rock-bottom prices, will offer air conditioning and en suites. Camping facilities are limited although sleeping under canvas may be a good option for those moving between remote parks.

Ghanaian food means spice. Lots of it. The adventurous cuisine evolved from tribal nosh and usually consists of something starchy and a spicy sauce or soup strewn with snails, meat, fish or wild mushrooms. Starchy staples include rice, fufu (mashed cassava, plantain or yam), banku (fermented corn/cassava dough) or kenkey (balls of fermented maize cooked in plantain leaves). Even the dessert sugar kenkey is eaten with a fiery pepper sauce. Red red (bean stew cooked in red palm oil) is another popular dish.

Snack-wise you’ll be spoiled for choice: fried plantain and fried yam is sold on the street, exotic fruits abound and the local chocolate is really quite good. Vegetarians can find it a struggle to eat well. Ice water, coconut juice and lager beer are widespread.

Ghana is relatively safe, especially compared to many other African countries. Armed robbery does sometimes occur in Accra and other urban areas – take the usual precautions and try to avoid travelling in taxis after dark. Tourists have fallen prey to theft and unwanted sexual advances on beaches, especially women. Swimming can be risky due to tides and undertows. Road travel can be dangerous.

Outside the main urban areas medical facilities leave a lot to be desired. Malaria and some water-borne diseases such as cholera are common. You should also guard against meningitis, tetanus, bilharzia and tickbite fever. About half of all visitors will suffer from some form of travellers’ diarrhoea.

Bole International airport (ADD) in Addis Ababa.

There is a regular domestic air service from Addis Ababa to other cities such as Aksum, Arba Minch, Bahar Dar, Dire Dawa, Gondar and Lalibela. The “historical circuit” is linked by the flight equivalent of a hop-on and off service.

Buses operate between all the major towns, but they are slow. For shorter routes and access to small villages, consider minibuses, shared taxis and truck services. Take a garis (horse-drawn cart) to get around town.

The Addis Ababa-Djibouti train stops at Dire Dawa and travels overnight, but the bus is swifter, and the scenery more varied.

Ethiopia offers many small but clean pensions and large mid-range hotels for travellers to stay at. Some hotels also allow camping on their grounds.

Ethiopia’s cuisine is generally spicy. Injera (a slightly bitter, pale pancake or wrap) is the base for most meals, and goes well with spicy food. The best known dishes include wat (stew) with either bege (lamb), bure (beef), figal (goat) or doroalicha wat is the slightly milder version. Kifto (lean mince) is a treat in Ethiopia, and comes either warm or cooked with lots of sauce.

Wednesday and Friday are traditional fasting days, and vegetarian meals such as messer (lentil curry) and shiro (chickpea purée) are easily prepared.

Altitude acclimatisation is essential. Travellers are also required to have a yellow fever certificate. The risk of catching malaria is high below 2,000m and HIV/Aids is widespread in Ethiopia. Swimming in Lake Tana is not recommended due to waterborne diseases.

Although Ethiopia is relatively safe, scams and “sob stories” are commonplace.