Ajman, an oasis of serenity and a haven of coastal authenticity

Ajman is deeply rooted in the heart of the Emirates as a tranquil oasis fusing a rich maritime heritage with genuine Arab traditions. Its modern origins date back to the late 18th century, when the noble Arab tribe "Al Naimi" chose this natural harbor overlooking the Persian Gulf as their home and seat of government. Sheikh Rashid bin Humaid Al Nuaimi laid the foundations of the emirate and its political independence around the year 1810 AD. Over the centuries, Ajman has been existentially and inseparably linked to the sea, becoming one of the main centers for building traditional wooden boats (dhows) across the entire Arabian Peninsula, and standing out for its large maritime fleet dedicated to fishing and pearl diving. Despite its compact geographical area, Ajman managed to maintain its security, stability, and social cohesion thanks to the shrewdness of its rulers from the "Al Naimi" family. It extended its lands towards fertile inland oases such as "Masfout" and "Al Manama" nestled within the Hajar Mountains, eventually joining the vanguard of the emirates that founded the glorious federation in 1971 AD under the leadership of the late Sheikh Rashid bin Humaid Al Nuaimi. Thus, this coastal metropolis transformed into a modern, exemplary city combining peaceful living, well-being, and infrastructure development.

Ajman's monuments exude the spirit of a distinguished coastal history. "Ajman Fort" stands majestically in the heart of the city as its most prominent historical landmark; a defensive bastion built in the late 18th century using marine coral stone, mud, gypsum, and palm leaves, crowned by a historic wind tower (barjeel) and two defensive towers. Today, this building has become the "Ajman National Museum", exhibiting rare artifacts documenting the professions of diving and fishing, ancient weapons, manuscripts, and archaeological discoveries from the "Al Muwaihat" site, which dates back to the third millennium BC. Near the creek lies the "Ajman Shipyard", the largest active traditional wooden boat shipyard in the world, where skilled artisans continue to shape boom, sambuk, and shouhi vessels using imported teak wood, preserving the craft of their ancestors with the same inherited manual precision. On the natural front, the "Al Zorah Natural Reserve" shines as a fascinating ecological oasis stretching across vast expanses of mangrove forests and tidal creeks that host hundreds of migratory bird species, led by pink flamingos. Meanwhile, on the inland horizon, the "Masfout" mountains rise with their famous historic castle, lush valleys, and freshwater springs.

Ajman has been extensively documented in the writings of explorers and British administration officials in the Gulf. John Gordon Lorimer provided a detailed description of its tranquil creek and residential neighborhoods in his "Gazetteer of the Persian Gulf", documenting that at the beginning of the 20th century the emirate possessed more than forty large diving boats scouring the main pearl fishing grounds, and recording the skill of its sailors and their firm bonds of brotherhood with the other coastal tribes. British naval officers and engineers spoke in their periodic reports about the ingenuity of Ajman's carpenters and shipbuilders, describing their unique ability to construct robust sailing vessels capable of navigating the Indian Ocean and reaching the coasts of India and Zanzibar without using paper engineering plans, relying instead on innate intuition and inherited mental calculations. Likewise, delegates and orientalists who visited the coast praised the deep peace and security reigning on Ajman's roads, as well as the generous hospitality with which its rulers and notables always welcomed guests in their open majlis along the creek.

Ajman's traditional cuisine reflects the authenticity of the marine environment and its harmony with the dates of the palm oases. Headlining its table is the "Kingfish Machbous" dish, prepared in the purest coastal style: fresh kingfish is cut into wide slices, seasoned with a blend of Arabic bazar spices, turmeric, salt, and lemon, and fried until golden. Next, chopped onions are sautéed in the same oil with garlic, crushed ginger, chili slices, and fresh coriander, adding finely chopped sun-dried desert limes (loomi), cinnamon, cardamom, and cloves. Water is poured in until it boils to absorb the spices' flavors, and then long-grain basmati rice is added to absorb the aromatic broth over low heat until ready. Finally, the golden fish is placed over the rice and covered with melted ghee to release its fragrant steam. Ajman's marine delights also include "Safi fish Salona" or Sheri, and "Fish Madrouba". For breakfast, the golden "Jabab bread" stands out, baked on a griddle and drizzled with natural honey, date molasses, and clarified butter, along with sweet "Khabeesa" and crispy "Luqaimat" fried in sesame oil and coated in molasses, always served alongside light Arabic coffee flavored with cardamom, saffron, and cloves.