SAFARI CENTRAL

THE BACK 2 BACK TRIPS 2010:

April 27-May 4  ( SOLD OUT )

&

May 4- May 11 ( 4 Spots Left! )

TRIP DETAILS:

These photographic safari workshops focus on the amazing country of Botswana led by Dana Allen and Special Guest Photographer Bob Smith of Elk Meadow Images.

These photo adventures and workshops have been planned with the same philosophies and details as our longer two week photographic adventures, but have been consolidated into a shorter trip while also being a more budget oriented option.

This is a VERY special time of year in the Okavango Delta, as it is the beginning of the winter season, with cool mornings and nights…with incredible sunrises,sunsets and silhouettes as the rainy season is over! Herding of elephants and the vast mixture of animal interaction at water holes provides incredible photographic opportunities for all!

PHOTO WORKSHOP HIGHLIGHTS:

-Daily Activities Include Fieldwork in Exotic Wild Africa

-Max. 4 Photographers Per Open Land Rover (each photographer has own row)

- “1 on 1″ Instruction

-Classroom Lessons with Peer Review and Professional Critique

-Electrical Power 24/7 For Photographic and Computer Equipment

Trip #1  April 27-May 4 2010

Arrive in Johannesburg on April 26th to Enjoy Group Dinner and Stay at Luxury Airport Hotel

April 27th Depart for Maun,Botswana

April 27, 28, 29 and 30 Savuti Camp

May 1, 2, 3 Chitabe Camp

May 4 Depart for Maun to Return to Johannesburg

Trip #2  May 4-May 11 2010

Arrive in Johannesburg on May 3rd to Enjoy Group Dinner and Stay at Luxury Airport Hotel

May 4th Depart for Maun,Botswana

May 4,5,6 and 7 Little Vumbura Camp

May 8,9,and 10 Savuti Camp

May 11 Depart for Maun to Return to Johannesburg

Please contact us to receive all pricing and specific itinerary details before these amazing Back 2 Back photo safari trips sell out…TRIP#1  SOLD OUT only (4) four spots left for TRIP#2 departure date!

Miguel Lasa: BBC Wildlife Photographer of The Year 2008

PHOTO ADVENTURE OCTOBER 4-17th 2009

Join Journeys Unforgettable and Dana Allen with Special Guest Miguel Lasa for an Extraordinary Unforgettable Photo Adventure into the Heart of the Wilderness in Zambia & Zimbabwe

This incredible photo safari workshop will be led by Professionals

Dana Allen and Miguel Lasa

The camps for this photo adventure have been specially chosen for the unique game behavior at this time of the year.  We are planning to visit the South Zambian Kafue National Park, famous for its open plains and incredible cheetah sightings.  Following this, is a visit for a couple of days on the Lufupa River which will allow for photography from a wet/water perspective with fantastic bird life.  Then it’s onto the famous Little Makalolo camp in Hwange National Park with some of the most amazing elephant sightings anywhere in the world!

PHOTO WORKSHOP HIGHLIGHTS:

-Daily Activities Include Fieldwork in Exotic Wild Africa

-Max. 4 Photographers Per Open Land Rover (each photographer has own row)

- 1 on 1 Instruction

-Classroom Lessons with Peer Review and Professional Critique

-Electrical Power 24/7 For Photographic and Computer Equipment

TRIP DETAILS:

October 5th Depart for Victoria Falls,Zimbabwe

October 5 and 6 Toka Leya Classc Camp in Zambia

October 7, 8, and 9 Shumba River Premiere Camp in Zambia

October 10 and 11 Lafupa River Classic Camp in Zambia

October 12,13,14, 15 and 16 Little Makalolo Classic Camp in Zimbabwe

October 17th Depart for Return to Johannesburg

SOLD OUT !!

Here are some of my FAVORITE recipes from Southern Africa & The Bush!

Visit Safari Central for Future Recipes and Treats…Enjoy!

Kindest Regards from the Cooking and Adventure Specialist,

Karin

These spicy appetizers were introduced to the country by Indian immigrants, and have been enthusiastically adopted by Cape Malays, who fill them with a wide variety of stuffings including lamb, beef, chicken and fish.

INGREDIENTS 

Dough:

3-½ cups all-purpose flour

1 tsp salt

1 tsp baking powder

1/3-cup vegetable oil

1 ¼ cups warm water

You may substitute halved tortillas for homemade dough

Filling:

1 Tbs Oil

1 tsp finely grated ginger-root

1 onion, diced

2 green or red chilies, diced

1 carrot, peeled and grated

2 cloves garlic, crushed

½ cup peas

2 potatoes, boiled and diced

½ tsp salt

¼ tsp pepper

½ tsp cumin

1 tsp curry powder

½ tsp ground coriander

½ cup water

INSTRUCTIONS

To prepare dough, combine flour, salt and baking powder.  Stir in oil and water and mix well.  Turn out onto a smooth surface and knead very well.  Cover and allow to “rest” for ½ hour.

Divide dough in half.  Roll out paper-thin.  Cut into strips 3” wide and 10” long.

If using tortillas fold rounded sides over filling to form triangle and then fold bottom up and fry seam side down first.

Heat oil in frying pan.  Add ginger, onion, chilies, carrots, and garlic.   Sauté for a few minutes, and then add peas, potatoes, seasonings and spices.  Finally, add water and simmer for 10 minutes.  Allow to cool thoroughly.  Place a spoonful of filling at the top of each strip and fold into a triangle four times, until filling is enclosed.  Place samosas, a few at a time into deep, hot oil.  Fry until golden brown and drain.

Coal-Roasted Corn

Fresh green mealies (also known as corn, sweetcorn and maize) are most often simply boiled and buttered; however, they are delicious roasted over the coals.  It is important that the mealies are fresh – straight from plant to fire if this is at all possible.  Buy them with husks and all, for the silk is a good indicator of quality.  Kernels should be plump and shiny.

Fresh green mealies or sweetcorn

INGREDIENTS: 

1 Corn Per Person

Salt

Melted butter

COOKING INSTRUCTIONS:

Fold back the leaves, and strip mealies of their silk.  Replace the leaves.  Immerse in cold water for 30 minutes, then barbecue over hot coals for 20-30 minutes.  Brush occasionally with melted butter until the kernels are smoky and delicious.  Turn frequently to ensure even cooking.

Mealies may also be braaied without the soaking or wrapping procedure, when their kernels attain a wonderful toasty aroma and flavor.  Brush occasionally with butter to keep them moist.  Serve warm, sprinkled with a little salt and smeared with butter.

Indian folk introduced exotic recipes like this one at a time when South African dishes were noted for their blandness.

INGREDIENTS:

 2 small chickens (spring chickens or Cornish hens)

 3/4 cup yogurt

 2 teaspoons salt

 1 teaspoon garlic powder

 1 ½ teaspoons cumin

 Juice of 1 large lemon

 4 cloves garlic, crushed

 ½ teaspoon cayenne pepper

 l teaspoon freshly grated ginger-root or ground ginger

 2 teaspoons ground coriander

 1 tablespoon paprika

COOKING INSTRUCTIONS:

Split chickens down the back.  Combine remaining ingredients to make a marinade.  Marinate the chickens in the mixture for at least 1 hour, or overnight.  Pour off marinade and reserve.

Place on a rack in a roasting pan on the bottom shelf of a 400 F oven and roast for 1 ¼   - 1½ hours, turning and basting frequently with the remaining marinade.  Serve with curried rice mixed with nuts and raisins.

Serves 8

Chef Karin’s Tip:  Tandoori Chicken is particularly good cooked in a rotisserie, over an open fire, or on a barbecue.