1. Take shotgun. (No semi-autos allowed). The bird hunting for guinnias and Egyptian geese is supberb, and the farmers will let you hunt for free, because geese are considered "nuisance birds", and will encourage you to shoot all you want. 2. Take varmit rifle for the geese, as you will be shooting over flat, stubble wheat fields, with no blinds. 3. Three non-semiauto guns are permited. No handguns. I took a 30-06, a 22-250, and a Browning BPS shotgun. As being from Louisiana, I really enjoyed the bird hunting; and, of course, prepared a gumbo for my friend and his family. 4. Reload the varmit cartriges for a very mild load, so you don't ruin the meat, when you shoot a goose. 5. No license is rquired for any bird hunting, or limits.

Hello Cherry Boy,

Glad to see another Louisiana poster. Bear Claw and I want all the company we can get!!

Mike

Cherry Boy - Is there some new regulation on taking a handgun into RSA? My father used one on safari there, as did several other friends, the most recent time being August, 2002. Could you provide some additional clarity around your comment. Did you mean no semi-auto handguns??
Thanks

There is no ban on handguns of any type in RSA, neither is there any restriction on semi auto or pump action shotguns other than they be limited to 3 shells. (2 in the chamber & 1 in the mag)Also there should be no financial charges of any sort to "handle the paperwork" when you import firearms. If anyone asks you for such you should refuse to pay and call the numbers below.

The only real restrictions are no more than 200 rounds of ammo per firearm and each person is only allowed to bring in 1 firearm of each calibre in his/her own name. ie if you want to import 2 3006s one must be in your name and the other in your wifes or hunting buddies name. You must also bring your firearms licence from your country of origin.

If you have any problems at the airport you can call 082 787 2906 or 082 809 5558 these numbers will put you in touch with the 2 "top cops" who are now in charge of temporary firearm import at Johannesburg International Airport. For further advice please feel free to either contact me or if you prefer you could go to PHASA (the Pro Hunters Assoc of SA) on +2712 663 2417.

Steve Robinson
Pro Hunter
Kuduland Safaris
South Africa

P.S....... What's a gumbo?

I don't believe pump or semi-auto shotguns are allowed. See Below:

SAPS

Regards,

Terry

There sure are limitations on the import of semi auto & pump shotguns - they are prohibited. The 3 shot rule has to do with game laws, not with the importation of guns.

It is neither correct to say that there's no limits, nor license, required for bird hunting. Pigeons & doves don't have limits, but you can bet next months pay check that you need a license for waterfowl & upland birds, that they have very specific limits, and are only open for a certain season.

Well, that kinda rules out bird hunting when I go next year. Got three shotguns, and not one of them would be legal. I'm already buying a rifle, I don't think the wife will endorse the purchase of a specialty shotgun just for this trip. Bummer.

Although, I have been looking for an excuse to get a Citori... Ah, scratch that, I'd have to give up a kudu, impala, and hartebeest to swing that. Not a good trade!

My last hunt in SA was in 1997. At that time, I was not allowed to hunt with any semi-automatic firearms. But pump shotguns, and bolt action rifles were permited. "Importation" of firearms is a whole different ball game. South Africans are able to purchase semi-auto firearms, as long as they declare a "purpose" for the gun, and fill out a multi-page legal document, which has to be approved by the police. Every gun has to have a different "purpose". No dupicate firearms are allowed, for the same "purpose". And, of course, there is a long waiting period, before pick-up of the firearm. Also; on the many paged form, you have to guarantee that you have a vault, to keep the firearm in. If you don't have a vault, you don't get a gun!

Shakari, If you have never had gumbo you have missed out. You should really get one of your clients who knows how to make it for you. There are many different types of gumbo depending on the family and the parish they are from. The nice thing is you can use any kind of meat, poultry and or seafood you want. It also can contain any number of vegetables. The spices are the real key. It contains of course cayene or some similar dried pepper and file'. File' is nothing more than dried sassafras leaves ground up. It thickens as well as adds its own flavour. You can really use whatever spices you want. I jokingly call it clean out the ice box stew because it is so versatile. You can get by without the file' if need be. It is pronounced Feel-ay by the way. It is a very thick and hearty stew often served with rice. If you would like I can send you one or two recipes. It will take me awhile to think them through and write them down. I dont use recipes per say. I was taught to cook by sight and taste. It is in my head and not on paper. I believe gumbo is actually originated from an african word meaning okra from the slave trade days. One of my favourites is based on poultry and smoked sausage. I think it would be perfect for the game you have available.

[ 02-05-2003, 05:10: Message edited by: Mike Smith ]

Gumbo,ah! must be over wild rice, must have crawfish,and andoie{sp}sausage,must cook over two days and add the File last and let set,then just a litlle of Uncle Paul's hot sauce is the only way to go

Hi Mike,
Yes please do e-mail me a recipe. As to getting one of my clients to cook one for me... great idea. Although it may take awhile as most of my clients are Brits. However, I had one guy last year who was a Brit TV chef (he shot some great trophies) and he cooked a zebra wellington for everybody........... it was fantastic! I've been hanging out zebra for leopard bait for umpteen years, and always thought it was inedible. From now on, I'm taking the inside fillets for myself and my clients!

As to the original poing of the previous posts. I've been in touch with the top cop in Joburg international, he's the guy who's in charge of issuing firearms import licences. It's all a bit complicated, but I've put it all into a new post on the other African Big Game section.

Cheers

S

Do you know any who can offer bird/wingshooting in Africa, for example Southafrica, Zimbabwe, Namibia or Kenya ? .

Like to try that.

Jan

Jan,

I have great wingshooting available in South Africa.

aspenhill@triton.net

Ok Ann

I give you an e-mail so you can send me an offer

Jan

You could also try Tomkinson Wingshooting Safaris in South Africa on +27584710503. Speak to Jason or Michelle
Cheers

Mark Kyriacou offers bird safaris in Botswana. His camps are in the Okavango delta and are quite nice. I haven't bird hunted with him, but I did two plains game hunts, one including a buffalo, and they were great. My PH was Glen Munger, who I highly reccommend. Mark's email is MK.BIRDSAF@WORLDNET.ATT.NET. The bird hunting looked to be very good. Lots of grouse, francoln, genea fowl, spurwing goose etc.

Well, I guess all my correspondance, with regards to RSA hunting, is out of date. No surprise. My wife says that I am out of date, also. Any restrictions on saltwater fishing, for foreigners?

Steve Robinson: You must have a very unusual shotgun that will hold two (2) shells in the chamber and only one (1) in the magazine. Don't take offense just thought I would pull your leg a little over the typo............Roy

Thanks all for your tips about wingshooting.
I am going to contact them and se what they offer.

Thankyou again

Jan

Hi Gambler,
I thinc its a gis operatad pomp oktion shitgoon!
Am tiping thys as m testing beerz....... cant decide f i like thos onee orr nit......... gues Ill hav 2 try nither1!!!!

............ Sorry about that, you're quite right, I meant it the other way around!!!

Cheers

Shakari, et al:

Gumbo is a thick soup or thin stew that every recipe for which begins with "first you make a roux". Which I'll get to in a minute.

Be warned that gumbo is somewhat of an acquired taste, I love it, but quite a few people don't.

A gumbo is basically a sweep the kitchen kind of cajun soup. The classic gumbo that many people think of when they hear the word is usually seafood, consisting of shrimp, oyster, fish, etc along with vegetables. But there are chicken gumbos, duck gumbos, and just about any combination you can think of.

General recipe:

First you make a roux:

A roux is simply a mixture of approximately equal proportions of cooking oil (not butter, it'll burn) and flour. If you want it to cook a bit faster use a little more flour than oil. A cup of each will make enough roux for an average 3 or 4 quart gumbo. To make a roux, take an iron skillet (or some other thick metal large frying pan)heat the oil and add the flour and keep the heat on about medium (if the flour starts to stick faster than you can stir it, lower the heat)(start low and work up as far as heat goes, it is very easy to burn it and that requires a re-start). You MUST stir it almost constantly or it will stick and scorch ruining the flavor of the roux and the gumbo. Depending on the heat and the amount of ingredients, it will take from 30 minutes to an hour of constant stirring to get it right. Hint: you can make more roux than you need and freeze it for next time. It is right when it is pretty dark colored, like a deep brown. If you want to break in on a lighter flavored gumbo, don't brown it as much. Like a nice tan on a beach bikini type.

In the meantime or ahead of time, you or someone can be preparing the rest of the ingredients.
Use a large pot, at least 6 quarts, 10 is better.

Since you are likely going to be cooking this where fresh seafood is not available, I will give the general outlines for a generic, duck or chicken and sausage gumbo. I assume you have some kind of sausages, preferably smoked, down there, such as pork or beef with some spices that is pre-cooked but usually is heated in a frying pan before serving.

Ok, you've got a hot (and it will be VERY hot) roux, add at least one large chopped onion to it and brown it. Meanwhile, you can brown the duck or chicken, either cut into pieces or boned out. Bones add to the flavor, so we usually just cut them up in a bit of oil in another skillet( the browning is optional), then (or alternatively) you can boil them, cut up, ahead of time to a nearly done stage or so in the gumbo pot. At that point, add roux and onions that you just finished browning to pot, add sausages (roughly equal proportions to duck, but not critical) to pot salt an pepper to taste, garlic to taste, various vegetables, such as tomatoes, okra, if you like it (pre fry it a bit to remove some of the yuck), bay leaves, green (bell) peppers, celery, and anything else you wish. Cook until everything is cooked well, but not turned to mush. (Amount of time depends on what you add, and you have to add what needs cooking longest first). Since the meat duck or chicken takes so much longer to cook than the vegetables, that is why you cook them first for an hour or so. If you have them, peeled shrimp go well with almost any gumbo, just add them last and don't cook them but a very few minutes. Although it is not normal, there is nothing wrong with potatoes as a vegetable if you are short of others, they just need a bit longer to cook.

As you can see, I didn't give exact proportions, because they are not critical. The roux gives it a unique under flavor, which most people like, some don't. I would try and cook a small portion of gumbo first, to see what you think.

After cooking, let it sit and the flavors blend for at least 20 minutes. Usually served over rice, with French Bread and red wine. As they say in Louisiana, so good it will make you slap your momma.

In Louisiana, it is often thickened in your bowl with fille (which is ground up sassafras leaves). Not a big deal and not really necessary. Besides, if you do it about right it will be about as thick as you want it. Some people like it thinner, use more water initially, or add some as it cooks. Like I said, it is kind of a method as opposed to an exact science.

I hope I didn't leave any critical steps out, this is from memory and I am not as memorized as I used to be.

If you are really interested, I'm sure a seach for "gumbo" will give you some exact proportions if you want them.

Bon appetite!

Opps, you usually splash tobasco to taste on the gumbo. If you like you food hotter (spicier) you can add a reasonable amount of hot peppers to the gumbo. Don't get carried away, it isn't chili and true gumbo is not spicy hot. But, like I said, it is your soup and there is not one "correct" way.

Hi Guy's
I'll give it a try tonight, and I'm sure that's enough of a recipe. I never weigh anything anyway!! Thank you all for your kind help.
S

Shakari:

In reading this over, it seems obvious to me, but I forgot to add, cut the sausage up into reasonable spoon size peices before adding it to the pot.

Gatogordo:

Please cook some for us in May....I bet we can use franklin and genea fowl.

No problem, it tends to be a cold weather dish anyway, particularly with fowl and sausage.

Shakari: Now that was funny! Here are a couple of hints to add to Gatogordo excellent Gumbo recipe. If you do not have the time to sit and stir the roux for 30 minutes to an hour try toasting the flour in the pan first. Do this by putting the flour in a heated pan and stirring until it toasts to a cocoa color it will darken when the oil is added. Also if you like a little more spice and you have an product called Ro-Tel over there add that instead of stewed tomatoes. It is diced tomatoes and chili peppers and adds a nice heat to the Gumbo. Be safe...........Roy

Hi Guys
We couldn't find ro-tel so we used the tomatos, and we used kudu & zebra fillet, and despite being a 1st attempt it was really great! Thanks to you all. Not only will it appear regularly at home, but I'll make sure it appears in our hunting camps from now on.

It went especially well with a nice bottle of 98 Alto Rouge.

Thank you all!

Cheers

Now Zebra and Kudu gumbo is almost certainly a first. Sounds good, but you don't have to use good cuts if you cook it a while longer.

I have tried it, but I don't like the brown the flour by itself it a pan, doesn't seem to have exactly the same flavor, but, if I was in a rush.....you do what you gotta do.

Rotel is good, but I doubt that it makes it to South Africa.

I've found that with enough wine, almost anything get better, including some women I've known...

Of course, they may have been thinking the same thing.

The nice thing is you can add just about anything to it and it still turns out great. we keep a pot going in camp for the entire week. Just add whatever you catch or kill to it. It may sound strange but you can add fish to the normal recipe that Gatorgodo gave you as well. The longer it cooks the better it gets.

Just remember what Justin Wilson used to say,
"Wine, a glass for the pot and one for me"
Makes gumbo go a long way

Hi Jan458,
Re Wingshooting. Try contacting the official club in S.A.
The S.A. Wingshooters Association can be contacted on www.wingshooters.co.za. Good Luck.
Springbok

Oh no! Roux recipes on the African forum. The classic New Orleans method is to drink several Dixie beers while you stir the roux, ruin the first batch, then drink some more and get it right the second time.

The easy way is to cut your vegetables ahead of time (onions, bell pepper, celery), then put 1 cup of flour and 1 cup of vegetable oil in a 2 quart pyrex measuring cup, mix oil and flour, then microwave on high, 3 minutes at a time until it starts to darken, then 1 minute at a time until its the color of milk chocolate.

Then add the vegetables to the measuring cup. The veggies will cook down in the hot roux. When they have simmered, move the mix to a big pot, add water and your other ingredients, cook a while. It's the way to make a complex process way easier. This recipe has been certified as coon-ass appropriate by 6 generation New Awlins folk. Bob

BobC: Good idea about simmering the vegetables. But I prefer to make my roux, the old fashioned way...stir and drink beer. I like my roux to be a shade darker than peanut butter. How bout you? (What is this, a cooking forum?)

shakari,

You might find these web sites useful:

http://www.gumbopages.com/recipe-page.html

http://www.greatcajuncooking.com/

-Bob F.

Ladies and Gentlemen,

We have the longest topic we have ever had on the HUNTING REPORTS - AFRICA Forum, and it is about Gumbo and Roux ("Roo" for our French speakers and "Rux" for our Texican speakers). Keep it up and I might break the rule and "edit" a few of the posts.

Regards,

Terry

Gatagordo, If it don't have sassafras in it, it ain't GUMBO- just some kind of Cajun stew.

Dr. Duc:

That is pure BS, I've made and eaten more gumbo with Cajuns than you can shake a stick at, and I can tell you that many if not most of them DO NOT add file, it is simply a thickener and is not considered necessary.