Search results
Results from the WOW.Com Content Network
Conservation status codes listed follow the International Union for Conservation of Nature (IUCN) Red List of Threatened Species. Range maps are provided wherever possible; if a range map is not available, a description of the bovid's range is provided. Ranges are based on the IUCN Red List for that species unless otherwise noted.
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.
Acanthosicyos naudinianus, known as the Gemsbok cucumber, ... Description. The leaves are typically deeply palmately 5-lobed and alternately arranged, ...
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 mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then coated and fried. [15] Farsu magru – a traditional meat roll dish in Sicilian cuisine that dates to the 13th century prepared using beef or veal. [16] [17] Fatányéros; Finnbiff; Flurgönder
The blue wildebeest was first described in 1823 by English naturalist William John Burchell, [4] who gave it the scientific name Connochaetes taurinus. [5] It shares the genus Connochaetes with the black wildebeest (C. gnou), and is placed in the family Bovidae, ruminant animals with cloven hooves. [5]
The Hippopotamidae (comprising hippopotamuses) are well-known examples. Pseudoruminants, like traditional ruminants, are foregut fermentors and most ruminate or chew cud . However, their anatomy and method of digestion differs significantly from that of a four-chambered ruminant.
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]