The women fishmongers at One Pole Lumley Beach Fish Shed said they want a better building with a cold room and storerooms. The management of the Sierra Leone Tourist Board as confirmed that they will ensure the needs of the women fishmongers. The Communication Manager for the Sierra Leone Tourist Board, Kai Boakai Saaquee, said they want to ensure the coastlines are sustainably managed to the point that everyone can have access to a clean, sanitized environment. He said the 3.2 kilometer Lumley Beach is a prime spot. Saquee said the One Pole Fishmongers are recognized by the Board, which was demonstrated by the allocation of a spot for their activities. He said what is required of them now is to submit a plan to the Board on what they want to construct on the demarcated piece of land. He said management has told Mr. Bah, who is in charge of the beach area, to engage with the women and get the plans approved for a structure for their businesses. He said their role is to ensure proper structures are erected on the beach to attract tourists and beach lovers. He said if they want to upgrade their structure they need to talk to the Tourist Board management for onward approval. The Communication Officer said the management is ready and open to work with the One Pole Fishmongers and it will be good it they take advantage of the opportunity. He assured they will have the approval to build a temporal structure including stores and cold rooms once the plans are submitted. The Chief Whip for the Lumley Beach Women Fishmonger at One Pole, Fatmata Vakie, said they have been going back and forth with the National Tourist Board but they are confident of a brighter post COVID-19 boom in sales. Vakie assured that their executive will engage with other members on the way forward and they will send members to the board to present their plan to management stressing that most of them are single parents but the coronavirus has hurt them with low sales. She said their makeshift fish shed cannot protect them from rains and they have no facilities to keep their fish fresh.
By Mohamed Kabba