A Bahrain resident was killed in a freak bus accident when she was back home in Ireland for a friend’s wedding.
Amanda Kinsella, 27, fell from a bus in County Donegal and was struck by a car.
It was believed the private bus was travelling to her friend’s wedding reception on Friday afternoon.
She was flown to a nearby hospital but died that evening.
Amanda was just a fantastic person, on and off the pitch. Kind, funny and full of fun and adventure
Arabian Celts sports club
Kinsella, from County Carlow in Ireland, played Gaelic football for Irish clubs in Bahrain. The Arabian Celts club paid an emotional tribute to her.
“Our Arabian Celt and most loved friend, Amanda Kinsella, has passed away after a tragic road accident yesterday evening,” read a statement on the club’s Facebook page.
“Amanda was just a fantastic person, on and off the pitch. Kind, funny and full of fun and adventure.
“She will be sadly missed by all in Bahrain who were lucky enough to know her.”
Her local club in Ireland also issued a statement on its Facebook page.
“Our Bennekerry Tinryland family and community are deeply saddened and devastated to hear the news of the utterly tragic passing of club mate Amanda Kinsella,” it said.
“Our hearts are broken. We can’t begin to describe how beautiful, talented and truly amazing she was.
“A super star 100 times over, we will never ever forget her.”
Recipe
Garlicky shrimp in olive oil
Gambas Al Ajillo
Preparation time: 5 to 10 minutes
Cooking time: 5 minutes
Serves 4
Ingredients
180ml extra virgin olive oil; 4 to 5 large cloves of garlic, minced or pureed (or 3 to 4 garlic scapes, roughly chopped); 1 or 2 small hot red chillies, dried (or ¼ teaspoon dried red chilli flakes); 400g raw prawns, deveined, heads removed and tails left intact; a generous splash of sweet chilli vinegar; sea salt flakes for seasoning; a small handful of fresh flat-leaf parsley, roughly chopped
Method
▶ Heat the oil in a terracotta dish or frying pan. Once the oil is sizzling hot, add the garlic and chilli, stirring continuously for about 10 seconds until golden and aromatic.
▶ Add a splash of sweet chilli vinegar and as it vigorously simmers, releasing perfumed aromas, add the prawns and cook, stirring a few times.
▶ Once the prawns turn pink, after 1 or 2 minutes of cooking, remove from the heat and season with sea salt flakes.
▶ Once the prawns are cool enough to eat, scatter with parsley and serve with small forks or toothpicks as the perfect sharing starter. Finish off with crusty bread to soak up all that flavour-infused olive oil.
