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12 Travel Zambia May 2009

May 2009 Travel Zambia 13 People Habitat Habitat Nkani Nkani Alison Cockerell, manager with Shenton Safaris ( www. shentonsafaris. com), has come up with a bright idea to raise funds for conservation. The South Luangwa Conservation Society ( SLCS) conducts regular patrols to remove wire snares set by poachers around the park. These snares were once simply kept under lock and key. Alison, however, is now working with villagers from Mfuwe to design animal sculptures from the recovered wire. The sculptures are attached to handmade elephant- dung cards, which other villagers make using a combination of elephant dung and shredded recycled paper donated by the local safari lodges. The cards are sold in Mfuwe, Lusaka and Livingstone, with all profi ts going directly to SLCS. Leonard Kalio, safari guide at Baines' River Camp ( www. bainesrivercamp. com), is concerned about the loss of native tree species in the Lower Zambezi valley. Many, including such statuesque giants as winterthorns and sycamore fi gs, have been cut down to use as timber or fi rewood. Their loss has a major impact on the wider ecosystem, as well as creating environmental problems such as soil erosion. To address this problem, Leonard has set up a nursery behind the workshop at Baines'. Here he lovingly tends the seedlings that he has grown from pods and seeds collected in the surrounding bush. The saplings can then be transplanted back into the local community as they mature. Recipe: Bush bakery with Edson Zimba Edson Zimba works in the kitchen at Crocodile Camp in South Luangwa ( www. remoteafrica. com). This is a walking trails camp, with all supplies brought in on foot, so bread must be baked on site. No problem: a bush oven produces the perfect loaf. Edson explained the secret to Mike Unwin. Ingredients for bread 1 kg fl our 2 teaspoons dried yeast 1 litre water salt to taste Directions Dig a square hole in the ground 60x30cm wide by 20cm deep. Combine your bread mix and pour into a greased baking pan. Stack fi rewood in the hole and light. Wait for fi re to burn down and bread to rise (± 20 minutes). Remove coals from fi re and place bread pan in hole. Place metal baking tray over hole and cover with coals from fi re. Leave for 45 minutes. Remove loaf; eat while still warm. Bread baked in a ground oven has an excellent crust, as it is heated from above. This technique works well for cakes too. Wire tapper Trees company Making the paper ALISON COCKERELLSHENTON SAFARISMIKE UNWIN x 4 MIKE UNWIN X 2