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.
The iconic African Fish Eagle. Sitting on the deck outside the lounge and hearing this cry in the distance evokes a memory of game drives past for me, and the excitement of those yet to come.
The African Fish Eagle is a powerful symbol in many African cultures, representing strength, freedom, and the spirit of this continent I call home.
Its presence indicates healthy ecosystems, and its powerful call echoes across waterways. The eagle also symbolises national pride, as it’s the national bird of several African countries like Malawi, Namibia, Zambia, and Zimbabwe.
Elephants represent a wealth of spiritual meanings across various cultures, often symbolising strength, wisdom, and good luck.
They are also associated with memory, loyalty, and stability. In Hinduism, for example, elephants are revered as symbols of power, wisdom, and prosperity, with the deity Ganesha, who has the head of an elephant, being a prominent figure.
A braai for dinner? Why not.
For those who are unfamiliar, there is an ongoing debate about the distinction between a braai and a barbecue.
Let me try to settle that argument now…
You can spot it coming from a mile away—the moment a South African hears the word “barbeque”, a faint twitch appears in the corner of their eye. Their smile tightens. They shift uncomfortably. And then, inevitably, they say it:
“It’s not a barbecue. It’s a braai.”
And just like that, you’ve lit a fire—figuratively and, very possibly, literally.
So what’s the big deal? After all, both involve cooking meat over flames. But if you think a braai and a barbeque are the same thing, prepare to be gently (or not-so-gently) corrected over a boerie roll and a chorus of laughter.
Let’s start with the obvious: a barbecue is about food. A braai is about everything else. Yes, there’s meat—usually plenty of it—but that’s just the anchor. Around it spins a constellation of rituals, opinions, and unspoken rules.
In a barbeque, which is usually gas-fueled, you flip burgers and perhaps some wieners for hot dogs.
At a braai, it is all about the fire. You build a fire, not just light it. Wood is preferred. Charcoal is accepted. Gas? That’s for cooking breakfast indoors when Eskom lets you down.
There’s often only one person entrusted to man the fire: the Braaimaster. This is not a title one earns casually. It requires years of tending, turning, basting, and fending off relatives trying to steal a chop before it’s ready. It also requires the ability to tell a good story with a pair of tongs in hand.
And while guests at a barbeque may bring potato salad, guests at a braai bring chairs, drinks, firewood, children, pets, and an opinion on whether the steak should be turned once or three times.
To braai is to be South African. It’s as much a part of our DNA as biltong, big skies, and weekends ruined by the Proteas’ middle order. It’s a space where English, Afrikaans, Zulu, Xhosa and the occasional Australian accent all find common ground over sizzling sosaties.
And that’s where the intensity comes from. Calling a braai a barbeque feels like calling Table Mountain a nice hill. It technically fits, but it completely misses the magic.
A braai is a chance to connect. To slow down. To stand under the stars with a cold drink and watch flames dance while someone’s uncle tries (and fails) to light the fire with newspaper and impatience.
It’s where stories are shared, jokes are tested, and someone always overcooks the first batch of garlic bread.
So is it just cooking meat on a fire? Technically, yes.
But also, not even close.
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.
Welcoming Impala-lilies instead of towel animals await the new arrivals.
The lodge gardens are filled with these plants that add a splash of colour when in season.
From the inside looking out. Seeing that the accommodation is not visible to any of the guests, you can sleep with the curtains open and enjoy watching the African night sky from the comfort of your bed.
The room decor is minimalist, but having said that, all the creature comforts are there.
The doorway to the left leads to the bathroom, which includes a shower.
If it ain’t broke, don’t fix it.
This is one of the few spaces where there have been few, if any, changes. And why should there be? It is perfect as it is.
A combination of lounge and dining area that enables guests to mingle and find out about each other. I am always amazed by what can be learned from asking a simple “So where are you from”?
This downstairs area is the most recently renovated of the public spaces.
Tucked away under the main section of the camp, it offers privacy and comfort, all the while allowing easy access to both the pool as well as the dining room upstairs.
Ready and prepared for the return of the guests.
This is what makes a visit to Nambu so special. An African wildcat that decided to sit and what us watching it.
Normally, they slink off as soon as a vehicle gets too close to them, but in this instance, it just sat and watched.
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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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