Experience Tswalu

Our Stories

Culture and community stories

CELEBRATING TSWALU’S LIVING HERITAGE

Heritage Day is an opportunity for the greater Tswalu community to acknowledge our shared, living heritage and our responsibility towards conserving one of southern Africa’s most enigmatic wilderness areas for future generations.

TSWALU KALAHARI RELEASES ITS FIRST IMPACT STATEMENT

Tswalu recently released its first impact statement, a tool developed with The Long Run to calculate the cost of operating sustainably while also measuring the positive impact on local communities and the environment.

UNDERSTANDING ROCK ENGRAVINGS

Klipbak, Steenkamp and Picnic Valley are just a few of the documented rock engraving sites at Tswalu. Rock engravings are usually associated with water, such as natural springs and depressions in the rock where water collects.

TSWALU, A DESTINATION SAFARI

Did you know that Tswalu is one of Africa’s largest intact arid savannahs? Here are 10 facts about Tswalu, a wonderfully remote yet easily accessible safari destination.

STARS ARE SMALL, DARK THINGS

For the San people, stars were sites of cultural meaning in both the earth-bound world and in the sky. Pippa Skotnes explains the value of the stars to the San.

PEOPLE WERE ONCE SPRINGBOKS

Gordon Cumming described how he stood on the fore chest of his wagon, watching the springboks pass like the flood of some great river, with nothing but springboks as far as the eye could see.

IN THE KITCHEN: SPRINGBOK, SAMP AND BEANS

In this delicious dish, springbok loin is teamed with an African staple, samp and beans, bringing together South Africa’s rich culinary heritage but with a modern twist.

DINING SUSTAINABLY AT RESTAURANT KLEIN JAN

Restaurant Klein JAN was recently named International Hidden Gem in the La Liste 2022 Awards, putting Tswalu Kalahari Reserve and the Northern Cape province of South Africa on the global culinary map.

IN THE KITCHEN: PLAYING WITH PISTACHIOS

The Motse's pastry chefs recently played around with new dessert ideas using these fresh, local pistachios. The result, pistachio frangipane tart, is served as a dessert with Chantilly cream.

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