Pumba Bush Telegraph – Spring 2009
As always the coming of spring brings with it new life to Pumba.
In the first two weeks of September Pumba welcomed two Giraffe calves to the reserve; who are doing well to date. One of the Hippopotamus cows is showing signs of being very heavily pregnant so it won’t be long before a new member of the Hippo family can be spotted wallowing in the waters of Lake Cariega. In addition to this it is suspected that the matriarch of the breeding herd of elephant is also pregnant.
With the calving season commencing in November we are expecting a bumper season of new births on the reserve
Furthermore last year’s rhinoceros calves are doing extremely well, growing at a rapid rate and developing into boisterous little individuals. The four lion cubs from the white lion pride are now 8 months old and doing very well.
Our leopard breeding program is also yielding good results with a young 3 year old female and her 4 month old cub in our rehabilitation enclosures, being prepared for release into the reserve.
“Water Lodge welcomes a new GM ”
Pumba Water Lodge has just appointed a new lodge manager – Paula Howarth. Paula has been part of Pumba Private Game Reserve since its inception and she knows how it was built with a lot of passion and enthusiasm from the owners. It is with this same passion and enthusiasm that she intends to run the lodge.
It is also with great excitement that Pumba Water Lodge approaches the summer season. While the winter months were here the Water Lodge did a spring clean with a fresh coat of paint in the rooms, new paint techniques on the walls and newly recovered furniture with glamorous scatter cushions, all of which have added a bit of panache!
“Birds of Prey return to Pumba Private Game Reserve”
Past agricultural practices in the area, resulted in misuse of pesticides and poisons, which saw a drastic decline in raptor numbers. This cycle has done a full circle. Since the reserves inception in July 2004, the Flora in the area has rejuvenated, encouraging an influx of rodents, avifauna and primates, which form the basis of many of the raptors diets. In addition to there being an abundance of prey species on which to prey, the invasive alien flora clearing program has improved the area for better raptor nesting sites to be established. The reserve provides sanctuary to these majestic species of birds, allowing them to seek refuge in an area where they avoid persecution and disturbance.
More than 70 species of diurnal and nocturnal predatory birds – eagles, buzzards, hawks, harriers, falcons and owls – occur in SA as residents, migrants or vagrants. Pumba is home to 55% of this specific class of avifauna, particularly providing protection to three of Africa’s largest raptor species, namely the Martial Eagle (Largest raptor in South Africa), Crowned Eagle and Fish Eagle, all of whom are nesting and breeding successfully on the reserve.
The Pumba ranging department plays an active role in the Birds In Reserves and Bird Atlasing 2 projects, which are run through the University of Cape Town, with specific reference to the Avian Demographic Unit and the Fitzpatrick Institute of Ornithology, all of whom are trying to make a difference in the protection of this vulnerable family.
“Chef’s Corner”
Red Wine Braised Lamb Shank with Sweet Potato Puree
(serves 6)
Ingredients:
- 6 lamb shanks
- 1 bottle red wine
- 2L good beef or lamb stock
- 2 onions quartered
- 3 carrots split lengthways
- 1 bulb garlic halved
- 3 leeks roughly chopped
- 3 sticks celery roughly chopped
- 2 large springs rosemary
- 4 bayleaves
- 1 tsp black peppersorns
- 200ml redcurrant jelly
Method:
- Dust shanks in a little seasoned flour and fry till golden brown. Remove from pan. Add vegetables and herbs and fry till light brown.
- Transfer meat and vegetables into deep roasting dish, pour over wine, stock and jelly, cover with foil. Put into oven on 160 and slowly braise till shanks are soft and tender, about 4 to 5 hours (depending on the size of the shanks).
- When the shanks are cooked remove from the dish, stain the liquid and reduce by half to make a thick rich sauce. Skim of all the fat.
Sweet Potato Puree:
Ingredients:
- 5 medium size sweet potatoes
- Butter
- Salt
- Pepper
- Nutmeg (optional)
Method:
- Wrap the potatoes individually in tin foil and bake in oven till soft.
- Scoop out the soft flesh of the potatoes into a bowl and mash till smooth. Add a good knob of butter and salt and pepper to taste.
- Optional: add a small pinch of nutmeg into the mash.
- Serve the shanks on the sweet potato puree with reduced sauce.
