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Acanthosicyos naudinianus, known as the Gemsbok cucumber, is a perennial African melon with edible fruits and seeds. [3] Description
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.
The bushmen of the Kalahari eat the Gemsbok Cucumber after it has been roasted in a fire for a couple of hours. This cooking renders the "burning" chemicals harmless; even if the cooked pulp is still slightly bitter, the Bushman seem to relish eating them, sucking out the contents and either spitting out or chewing up the plentiful seeds.
The meat is a prized fare, and is readily available in South African supermarkets. [30] As of 2011, the springbok, the gemsbok , and the greater kudu collectively account for around two-thirds of the game meat production from Namibian farmlands; nearly 90 tonnes (89 long tons; 99 short tons) of the springbok meat is exported as mechanically ...
Ancient Egyptians kept herds of gazelles and addax for meat, and occasionally pets. It is unknown whether they were truly domesticated, but it seems unlikely, as no domesticated gazelles exist today. However, humans have had success taming certain species, such as the elands. These antelope sometimes jump over each other's backs when alarmed ...
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The blesbok or blesbuck (Damaliscus pygargus phillipsi) is a subspecies of the bontebok antelope endemic to South Africa, Eswatini and Namibia.It has a distinctive white face and forehead, which inspired the name because bles is the Afrikaans (and Dutch language) word for a blaze such as one might see on the forehead of a horse.
The breast meat was juicy; I imagine it would be even better if it wasn't overcooked. The brine probably keeps the bird moist even if you go a few degrees above the recommended temp. My final thoughts