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STAFF PROFILES

GORDON FAKUDE

Gordon Fakude is one of the development facilitation managers in the SEED programme of the Authority, responsible for for Management Block B of the Park which covers areas from Hluhluwe (False Bay), Mkhuze Game Reserve and its surrounds, and Sodwana Bay up to Lake Sibhayi in the north.
His work involves extensive consultations and negotiations with several neighbouring communities in these areas. He plays an active role in setting up programmes and projects aimed at poverty reduction; these which include poverty relief work in infrastructural projects such as Park fencing, and setting up community gardens.
Gordon holds a master’s degree in Development Studies and his particular interest in the field of economic development is to help poor rural communities access opportunities arising from the promotion of eco-tourism through the Park development.

Herbert Mthembu
Conservation manager, Mkhuze

Herbert started his career in conservation in December 1976 as a field ranger at Dlinza nature reserve. Through hard work he has climbed the ladder up to conservation manager. His service spans 27 years during which he has gained valuable experience in most fields of protected areas management.
He qualified in Wildlife Management at the College of African Wildlife Management, Mweka, Tanzania.
He has worked all over KZN Entumeni nature reserve, False Bay park, Midmar, and Umkhuze. His particular strengths are in staff management, law enforcement and community relations. He was the first Zulu awarded a study tour to America, visiting such famous parks at Yellowstone; in the mid 1990s he became he was the first Zulu reserve manager in the former Natal Parks Board.
He is now responsible for all conservation operations in Umkhuze and Makasa game reserve. His mission is to maintain the image and integrity of Umkhuze at the highest level - and reduce poaching.Pic 25.2a
Herbert Mthembu

EZEMIDLALO

Intsha yaseKhula, Dukuduku, abasebenzi bezikhungo zezokuvakasha namabhizinisi e-St Lucia, abasebenzi bezeMvelo kunye nabe-Authority basethubeni lokuveza amakhono abo ebholeni likanobhutshuzwayo eqenjini le-“Wetland Fire”.

Leliqembu lizinhlaka zimbili, alabesilisa nabesifazane. Nakuba leliqembu lisenezinyangana lasungulwa kepha liphungwa ngezithebe. Abhincela nxanye amanye amaqembu.

Kuyajabulisa ukubona indlela abesimame abazimisele ngayo nekhono abanalo. Asingabazi ukuthi bude buduze bazobe begijima emiqhudelwaneni kazwelonke yabezimame. Ukufundisana kusabalele akugxilile ebholeni kuphela. Kepha intsha ifunda nangezindlela eziyizo zempilo, inhlonipho kunye nokuziphatha. Lapha sakha isizwe esiyozigqaja ngobusona ngomuso. Sihaye izibongo zokubona kwababamba iqhaza ekuthuthukiseni izimpilo zaso.

EDITORIAL TEAM AND CONTRIBUTORS

Gordon Fakude, Jill Gowans, Dirk Rezelman, Di Scott, and Andrew Zaloumis have worked together to produce this issue of the Wetlands Wire. The work of many people has made this newsletter possible. The editorial committee of Wetlands Wire wish to thank all contributors. Contributors include Park staff, EKZN Wildlife, and outside specialists whose names appear on their articles. Gordon Fakude, Mpume Silwane, Sikhumbuzo Gumede and Thandi Shabalala translated some of the stories into isiZulu.
Photographs are supplied by park staff unless otherwise acknowledged.

The views expresses in this publication do not necssarily reflect those of the GSLWP.

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A CULTURAL CAMEO

UMGANU – MARULA TREE

The first-bite feast (umkhosi wokweshwama) has long been celebrated in January in Maputaland in order to have a successful harvest.
Before the ceremony, the community is ordered to prepare marula wine for the inkosi and his council or risk a penality of a cow or money.

Umganu wine

10 litre bucket of washed ripe marula fruits, 5 litres water, small tooth picks

METHOD
Step 1: Skin fruit and soak them onto the 25 litre bucket the whole day. Marula seeds should be squeezed out of the soaked fruit so as to allow them to ferment. On day 2 follow step one, and then add the fruits prepared on day 2. In day three, squeeze out seeds and allow the formula to ferment by removing the foam layer on top of the formula.Check continuously whether it is correctly fermented and then sieve. No sugar is added, ready to be served.

Good medicine

A piece of the soft branch chewed and the juice swallowed although bitter will relieve a sore throat.

Hair straightener – an old recipe

Take bark from the tree and burn to ash. Allow to cool. Mix with water and spread evenly onto hair, cover and leave for 20 minutes before washing.

ILALA PALM - Palm wine (Injemane)

METHOD
Remove weeds around the cluster of amasundu or Ilala, so as to be able to choose matured palms, and prune them nicely, sharpening them on their tips. By removing rough skin or bark on the top portion, a one centimetre cut is made up to the white inside. Insert a leaf to allow the sap to run out into containers.
The Ilala producer has to weave small ilala huts and hang them around the sharpened portion to prevent insects.
No sugar is added; it will be ready after four days.