The one thing that the trackers and guides do NOT have to spend time looking for when out on a game drive is FOOD!
That was back at Nambu Camp, awaiting our return from both morning and afternoon safari drives.
A 3-bean salad for lunch on the day of my arrival. It seems to be the camp’s speciality as I remember tucking into this signature dish on previous visits.
Growing up, all our meat dishes at home were served well done. I knew no better and had nothing to compare them to.
Then along came Master Chef Australia, which showed me how meat could be eaten medium/rare or at the VERY least, medium.
What a difference that made to my eating habits.
The meat at Nambu Camp was served exactly as I had requested.
A delicious dessert. Was this a reward for eating all my vegetables? Not really. I saw it as an opportunity to research local South African dessert offerings.
And this scored very highly as it was a unique take on a standard Melk Tert (milk tart), a well-known and highly loved tart that, in the capable hands of the chef, had been reduced to single portions and served after another traditional meal, a braai.
FYI: The melktert, or milk tart, was brought into South Africa by Dutch settlers during the 1600s.
Long table meals were, and always have been, the highlight of my visits to Nambu Camp.
A great way to meet and interact with people from various parts of the world.
Language is never a barrier, as there are always smiles and hand gestures to fill in the blanks.
If you don’t feel like a hot breakfast, then the continental spread is definitely an option.
Are you aware?
The term “continental breakfast” began appearing in the late 1800s as more European travellers visited the United States and hotels sought to cater to their preferences for lighter breakfasts.
Initially, the continental breakfast in America might have been a simple offering of coffee and a roll, but as travel became more widespread, the term evolved to describe a broader array of lighter breakfast options, including pastries, cereals, and fruit, which continue to be the standard for what’s called a continental breakfast today.
THIS is the real deal…
The term “Full English Breakfast” didn’t just appear out of nowhere.
Evolving out of the Norman Invasion and the Victorian era, it gained prominence in the 20th century. While the ingredients and the general idea of a large, hearty breakfast have roots in earlier times, the specific term and its association with English culture became more solidified over time.
The Anglo-Saxons valued breakfast as an important meal, often featuring meats, bread, and eggs, which were seen as symbols of generosity.
Here in South Africa, we have similar concepts about hospitality, and it is seldom that visitors will not be offered a “Full English” when staying at a lodge.
Pink grapefruit segments? I don’t mind if I do, thank you.
Real men do eat quiche…
FYI: The original saying was “Real men don’t eat quiche”, and it was the title of a 1982 satirical book by Bruce Feirstein, Real Men Don’t Eat Quiche.
The book was supposedly a guidebook to masculinity, playing on long-held stereotypes associating French cuisine with effeminate or effete masculinity, particularly quiche.
Who can resist a tray full of chocolate eclairs? Seeing that the camp was full, it was only one per guest…
Did you know?
The eclair, as we know it today, originated in the 19th century.
It was initially known as “pain à la duchesse” (Duchess-style bread) or “petite duchesse” before 1850. The pastry was made from elongated choux pastry and filled with pastry cream, with a glaze on top.
The name “eclair” means “lightning” in French, and there are a few theories about its origin. One suggests it was named after the glittering sparkles on the frosting, while another suggests it was due to the quick consumption of this delicacy.
However, no one went without, as there were fruit skewers as well as date balls on offer.
A braai for dinner? Why not.
Malva pudding. An absolute must to end off and dinner in the bush.
“Malva” in Afrikaans can also refer to various flowers, including geraniums, and some theories suggest the pudding’s name comes from the soft, delicate characteristics of these flowers, or even that the batter might have been originally flavoured with geranium leaves.
It also holds the title of South Africa’s most famous dessert.
A pre-breakfast, breakfast.
Served in the bush during the morning game drive, this was a precursor of what lay in store back at the lodge when we returned.
Ready and prepared for the return of the guests.
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Pecu, Rose, Judith, Joyce, Anthony, Lybon, and Rewald, thanks for making my final days in Balule memorable.
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Travel & Things is the proud winner of these prestigious awards from the digital British lifestyle magazine Luxlife.
The awards are in the categories:
Best Travel & Experiences Blog 2024 – South Africa
Best African Game Reserves & Lodges Travel Review Site 2025.
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