Day 6, Day 7, Day 8

The next few days (Tuesday, Wednesday, and Thursday) started with the same routine for Jakob and me. Our very first task each day was to prepare breakfast. On Tuesday morning, we went out to the hunting areas with the scouts and hunters, just like the previous days. Around 12:00 pm, we had lunch, and then at around 3:00 pm, the hunters went out again - this time without us. While they were trying their luck at target shooting on a 500m shooting range, Jakob and I had the afternoon off. We spent the time taking photos, lounging by the pool, and even playing a game of chess - with me as the winner, of course. Karsten also took one of the hunters to Windhoek as he was going to meet his wife there on Wednesday to go on a tour of Namibia together.

Without the pumps on the farm, there would be no water...

On Wednesday, there were only 2 hunters left, along with the scouts. With me as the driver, we set off for Okaue (the farm about 40km away) for the second time. Jakob stayed at the farm and helped Jens tattoo the cattle, while Bonny (not only the chef but also a kind of caretaker on the farm) repaired a garden path. In the evening, everyone gathered as usual for dinner in the hunting lodge (the 'dining hall' on the farm).

The hunting lodge

A beautiful sunset awaited us on the way back from Okaue...

Thursday started a bit later than the previous days, as the hunters wanted to take it easy on their last day. We had breakfast around 8:00 am. At around 9:30 am, we went out again, this time to hunt guinea fowl with a smaller caliber.

Usually, the birds can be found along the roadside, but today they decided to hide in the dense brush. After about an hour, we finally found the first group.

1 shot - 1 hit - the first bird was taken down.

We expected to come across many more, as Bonny had requested 5, but the birds seemed to have other plans. So we returned to the farm around noon with only one bird as our catch.

In the afternoon, Bonny called me to the kitchen to help with cutting the meat. I quickly realized that 'cutting meat' in Germany and 'cutting meat' in Namibia were a bit different. Instead of the ready-to-cook, filleted piece of meat that I was used to in Germany, I was faced with an entire section of the back of a waterbuck. I had to separate it from the bone (the spine), remove tendons, and trim off dried pieces of meat. The result was impressive:

Before...

After...

Then, the meat was sliced, flattened, and seasoned before going into the pan for dinner tonight.

In the evening, we went to a nearby hill for a 'sundowner'. From the hill, we enjoyed a beautiful view of the sunset.

The journey there...

The view...

The perfect drink...

For dinner, we returned to the farm. We had a soup made from the guinea fowl we caught in the morning, followed by 'my' grilled waterbuck with peas and rice. It was also the last evening for the two hunters, as they would be heading back home tomorrow.