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Acanthosicyos naudinianus, known as the Gemsbok cucumber, is a perennial African melon with edible fruits and seeds. [3] Description
Tylosema esculentum, with common names gemsbok bean and marama bean or morama bean, [2] is a long-lived perennial legume native to arid areas of southern Africa. Stems grow at least 3 metres (9.8 ft), in a prostrate or trailing form, with forked tendrils that facilitate climbing .
The gemsbok (Oryx gazella), or South African oryx, is a large antelope in the genus Oryx. It is endemic to the dry and barren regions of Botswana , Namibia , South Africa and (parts of) Zimbabwe , mainly inhabiting the Kalahari and Namib Deserts , areas in which it is supremely adapted for survival.
Have no fear meat-eaters, we've gathered the best and worst meats you can find so you'll be better prepared for dinner. Check out the slideshow above for the 10 best and worst meats to eat. More food:
A good rule of thumb is to brine super-thin fish fillets for ten minutes. Seafood like shrimp and thin cuts of pork or poultry (like chops or chicken breasts) usually take 15 to 30 minutes.
The hide makes good-quality leather and the flesh is coarse, dry and rather hard. [17] Wildebeest are killed for food, especially to make biltong in Southern Africa. This dried game meat is a delicacy and an important food item in Africa. [29] The meat of females is more tender than that of males, and is the most tender during the autumn season ...
Wildebeest meat is dried to make biltong, an important part of South African cuisine. The meat of females is more tender than that of males, and is at its best during the autumn season. [36] The wildebeest can provide 10 times as much meat as a Thomson's gazelle. [37] The silky, flowing tail is used to make fly-whisks or chowries. [27]
Reindeer meat may taste very similar to deer for some people but is a bit leaner and softer than venison. It does share a similar gamey flavor, however. The difference in flavor primarily depends ...