One of my absolute favourite destinations, always a delight for the new traveller to Africa as well as the experienced african traveller.
Botswana offers an experience like no other, from the worlds largest salt pans ( Makgadikgadi) to game viewing in some of the wildest africa parks in Africa. Camp wild in Moremi, be transported in a traditional dugout canoe(Makoro) in the Okavango delta and open vehicle game drives that will take your breath away.
I have experienced Lions outside the ablution block while I was taking a shower, elephants silently meandering through the camp at night, Wild dog chasing an impala around our camp as my guests sit waiting for the sun to set.
This is africa like no other.
You can choose from adventure camping, Luxury camping or lodges in Botswana.
We offer a trip which starts in Maun, Botswana to Victoria Falls Zimbabwe and recommended that you travel in style, and invest in private air charters between lodges, otherwise long travelling time between camps.
Activities on offer:
- Open vehicle game drives
- Makoro trips
- Game walks
- Private air charters
- Adventure camping
- Luxury camping or lodges
Day 1 to 5: Cape Town and Cape Wine Lands -Western Cape
The sheer majesty of Zululand will take your breath away. Under the hot African sun, the cobalt blue Indian Ocean, mangrove swamps and limpid lagoons give way to rolling green hills and indigenous forests which shimmer in the distance before they reach the Drakensberg Mountains.
But it is probably ‘the Zulu experience’ which will linger in your mind long after you have left Zululand. Take an ox wagon to Zulu villages of bee-hive huts and experience traditional Zulu hospitality, or a rural wedding ceremony, and if you wish visit a sangoma (traditional healer). You cannot leave without a visit to Ulundi, the site of the final battle fought in the Anglo-Zulu war. Nearby Zulu kings lie buried in the Emakhosini Valley. In total contrast are the township tours showcasing modern Zulu life including taverns, shebeens and traditional medicine shops.
- Amasi, sour milk
- Biltong, a salty dried meat (similar to jerky), although the meat used is often from different types of Antelope or other venison.
- Bobotie, a dish of Malay descent, is like meatloaf with raisins and with baked egg on top, and is often served with yellow rice, sambals, coconut, banana slices, and chutney.
- Boerewors, a sausage that is traditionally braaied (barbecued).
- Bunny chow, curry stuffed into a hollowed-out loaf of bread. A bunny
chow is called Kota by the locals.
- Chakalaka, a spicy South African vegetable relish.
- Chutney, or Blatjang, a sweet sauce made from fruit that is usually poured on meat.
- Frikkadelle – meatballs
- Gatsby food mainly popular in Cape Town, comes in the form of a long roll with fillings of anything ranging from polony to chicken or steak and hot chips.
- Gesmoorde vis, salted cod with potatoes and tomatoes and sometimes served with apricot jam.
- Hoenderpastei, chicken pie, traditional Afrikaans fare.
- Isidudu, pumpkin pap
- Koeksisters come in two forms and are a sweet delicacy. Afrikaans koeksisters are twisted pastries, deep fried and heavily sweetened. Koeksisters found on the Cape Flats are sweet and spicy, shaped like large eggs, and deep-fried.
- Mageu, a drink made from fermented mealie pap.
- Mala Mogodu, a local dish equivalent of tripe. The locals usually enjoy mala mogodu with hot pap and spinach
- Malva Pudding, a sweet spongy Apricot pudding of Dutch origin.
- Mashonzha, made from the mopane worm.
- Melktert (milk tart), a milk-based tart or dessert.
- Melkkos (milk food), another milk-based dessert.
- Mealie-bread, a sweet bread baked with sweetcorn.
- Mielie-meal, one of the staple foods, often used in baking but predominantly cooked into pap or phutu.
- Ostrich is an increasingly popular protein source as it has a low cholesterol content; it is either used in a stew or filleted and grilled.
- Pampoenkoekies (pumpkin fritters), flour has been supplemented with or replaced by pumpkin or sweet potato.
- Potbrood (pot bread or boerbrood), savoury bread baked over coals in cast-iron pots.
- Potjiekos, a traditional Afrikaans stew made with meat and vegetables and cooked over coals in cast-iron pots.
- Rusks, a rectangular, hard, dry biscuit eaten after being dunked in tea or coffee; they are either home-baked or shop-bought (with the most popular brand being Ouma Rusks).
- Samosa or samoosa, a savoury stuffed Indian pastry that is fried.
- Skilpadjies, lamb’s liver wrapped in netvet and braaied over hot coals.
- Smagwinya, fat cakes
- Smoked or braai’ed snoek, a regional gamefish.
- Sosaties, kebab, grilled marinated meat on a skewer.
- Tomato bredie, a lamb and tomato stew.
- Trotters and Beans, from the Cape, made from boiled pig’s or sheep’s trotters and onions and beans.
- Umngqusho, a dish made from white maize and sugar beans, a staple food for the Xhosa people.
- Umphokoqo, an African salad made of maize meal.
- Umqombothi, a type of beer made from fermented maize and sorghum.
- Umvubo, sour milk mixed with dry pap, commonly eaten by the Xhosa.
- Vetkoek (fat cake, magwenya), deep-fried dough balls, typically stuffed with meat or served with snoek fish or jam.
- Walkie Talkies, Grilled or deep-fried chicken heads and feet, most popular in townships and sold by street vendors, sometimes in industrial areas with high concentrations of workers.
- Waterblommetjie bredie (water flower stew), meat stewed with the flower of the Cape Pondweed.
- Cape Flats scrap collectors (Photo credit: Wikipedia)