Cape To Kunene Ep 10 4K We Finally make it! Hoarusib Khumib Kunene 

- Cape To Kunene Ep 10 4K We Finally make it! Hoarusib Khumib Kunene
After Languishing in the relative luxury of the Puros community camp for two days, it was time to push north again.
Our plan? …another attempt to explore the Hoarusib upstream.
The ephemeral Hoarusib River, carves it way through a spectacular mountainous terrain.
This wilderness is an oasis of life and attracts the elusive desert elephants, which are drawn by the promise of water and sustenance.
Explorers and adventurers are lured by the mystique of this wilderness, where the desert’s secrets are guarded by this river.
Yet, the very wildness that makes it alluring also demands respect and caution.
We asses the river and decide the risk of getting stuck in the mud was not worth it and take the detour up the Khumib river instead.
We enter the Marienfluss and it is the last stretch to the Kunene. We have made good time. As we drive through this unique landscape we are struck by the beauty of the kaokoland.
The mere act of getting here is an expedition. Out here our modern world does not exist. The community of semi nomadic pastoral Himba that eek out an existence call this home. There are mountains that are sacred and the land equals your survival. There are no modern world conveniences anywhere and this is why we come here to experience something from another world.
As we venture into the Marienfluss, the final leg of our journey towards the Kunene River, we’re making excellent progress. Driving through this distinctive landscape, the raw beauty of Kaokoland unfolds before us.
It’s a place where a semi-nomadic pastoral community of Himba people have carved out their existence, and they call this harsh land home. Sacred mountains rise, and survival hinges on your connection with the land. In this wilderness, the trappings of the modern world are absent, and it’s precisely this absence that draws us here, seeking an experience from a world beyond our own.” This is the moment! We are elated! This is an exciting moment for us. We have been trailblazing for days to get here. The Kunene is now finally with reach.
As the afternoon sun dips toward the horizon and the shadows grow longer. Our spirits are dusty and fatigued, but our determination remains unwavering as we press northward, now engulfed by a vast sea of sand.
On the distant horizon, the mighty Angolan mountains rise,
This is the moment we’ve eagerly awaited!
The Kunene River is tantalizingly close now, within our grasp, It’s an exhilarating juncture in our journey, a culmination of days spent trailblazing north.
…And we finally arrive on the banks of the Kunene River.
Mushroom Risotto Recipe
Ingredients:
1 1/2 cups Arborio rice
4 cups vegetable or mushroom broth
2 cups fresh oyster mushrooms, cleaned and sliced
1 cup dry white wine
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons butter (or vegan butter for a vegan option)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Oregano
Parmesan
Instructions:
Heat the vegetable or mushroom broth in a saucepan and keep it warm over low heat.
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
Stir in the minced garlic and sliced oyster mushrooms. Sauté for another 5-7 minutes until the mushrooms are tender and lightly browned. Season with a pinch of salt and pepper.
Add the Arborio rice to the skillet and stir it in with the mushrooms and onions. Cook for 2-3 minutes until the rice becomes translucent around the edges.
Pour in the white wine and stir continuously until most of the liquid is absorbed by the rice.
Begin adding the warm vegetable or mushroom broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is creamy and cooked to your desired level of doneness (usually about 18-20 minutes).
Stir in the remaining tablespoon of butter and the grated Parmesan cheese (or nutritional yeast for a vegan option). Mix until everything is well combined, and the risotto is creamy.
Taste and adjust the seasoning with salt and pepper as needed.
Serve the oyster mushroom risotto hot, garnished with freshly chopped parsley. You can also top it with additional grated Parmesan cheese or a drizzle of olive oil, if desired.
Enjoy your delicious homemade oyster mushroom risotto!
Instagram
soultoniclife
Facebook
soultoniclife
Patreon
Support us and join our tribe
www.patreon.com/user?u=27025945&fan_landing=true
Website
soultoniclife.com/
The Cookbook
soultoniclife.com/shop/