Photographs taken at eMalangeni Forest

Here are a few photographs taken with a cell phone of plants and other things of interest in and nearby to the eMalangeni Forest.

Crinum stuhlmannii subspecies delagoense belonging to the plant family Amaryllidaceae these magnificent bulbous plants grow in profusion on the forest edge and in the adjoining grassland at eMalangeni. 

The Amanzimnyama river "black water" which describes the dark colour of the water that has been coloured by tannins, that flows into the South end of lake Amanzimnyama.

Eastern Hinged Back Tortoise Kinixys zombensis in the eMalangeni Forest. Hinge backs are unique for their ability to close the back part of the shell to protect them from predators. They are a significant food source for humans through much of their range

Poison olive Peddiea africana a small attractive forest understory tree with glossy dark green leaves belonging to the plant family Thymelaeaceae.

The attractive white flower of the scrabbling herb Creeping Foxglove Asystasia gangetica belonging to the plant family Acanthaceae. these plants grow both in full sun as well as in the forest shade. Asystasia gangetica is the larval host plant for a number of colourful butterflies in particular the Blue Pansy, Junonia oenone oenone belonging to the family Nymphalidae.

This beautiful Blue Pansy butterfly, Junonia oenone oenone belonging to the family Nymphalidae is found throughout Africa.

The twin crowns of the majestic Forest Cabbage Tree, Cussonia sphaerocephala poking its head through the forest canopy.

The bright yellow flower of the fresh water mangrove, the tree hibiscus, Hibiscus tilliaceus is to be seen on the river bank as well as on the shores of Lake Amanzimnyama.

The crested guineafowl Guttera pucherani a member of the family Numididae can be seen at times in open patches of the eMalangeni forest or on the forest margins.

Large expanses of Zamioculcas zamiifolia a tropical perennial plant native to eastern Africa, from southern Kenya to northeastern South Africa can be seen growing on the eMalangeni forest floor. Zamioculcas zamiifolia commonly referred to as the ZZ plants is a very well known and very popular house plant in many countries around the world. Growing at the base of the tree is the epiphytic fern, Microsorum punctatum.

The stately Dracaena aletriformis the larval host plant for a number of forest butterflies and moths. when in flower Dracaena aletriformis attracts vast numbers of insects to its flowers and birds that eat the soft yellow berries that ripen in the winter months.

The bright red flower of the Dwarf Coral tree Erythrina humeana  can be found in the late summer to early Autumn months on the eMalangeni forest margin as well as in the surrounding grassland. 

The Cape Honey Suckle Tecomaria capensis can be found within the eMalangeni forest where it probably does not flower due to insufficient sunlight as well as on the forest edge.

Guided excursions

Please join us on one of our many guided excursions conducted in Zulu, English or German into the eMalangeni Forest, Kosi Bay area, Tembe Elephant Park the home of the world largest elephants and other surrounding natural areas.

Please visit one of my websites for my contact details.

Michael Hickman

18.04.21

Please visit my websites at

www.ecoman.co.za

www.hlem.co.za

as well as my other blogs at

http://luthulienvironment.blogspot.com/ 

http://ecomandurban.blogspot.com/

http://ecoman.co.za/projects/emalangeni.html

https://www.hlem.co.za/emalangeni.html

Parinari capensis locally known as umbulwa

Parinari capensis subsp. incohata locally known as umbulwa Maputaland Dwarf Mobola is a very interesting plant being a geoxylic suffrutice plant in the family Chrysobalanaceae. Umbulwa a low growing shrub above the ground are found in large numbers in the grasslands that surround the eMalangeni forest, which plays an important part in the diets of the local people

Parinari capensis subsp. incohata locally known as umbulwa

Simon Ngubane who grew up at eMalangeni told me Parinari capensis subsp. incohata is known by the local people as umbulwa, the fruit is known as ibulwa and the plural is amabulwa. 

Inside the fruit which I have eaten is a single large seed or nut that is also eaten. A tasty sauce similar to sauces made from peanuts is made by the people of eMalangeni. The fruit which is like a pear to eat is yellowish when ripe. 

Distribution  

Parinari capensis subsp. incohata is found in South Africa, Namibia, Botswana, Zimbabwe Mozambique, Tanzania and the Democratic Republic of Congo. 

Habitat

Parinari capensis subsp. incohata grow on the edges of vleis, on sandy especially seasonally waterlogged oligotrophic soils and on Kalahari sands where trees are absent. Parinari capensis subsp. incohata can form large patches where they are not grazed by cattle on secondary grassland following destruction of woodland by fire, cultivation etc.

Typical habitat where Parinari capensis subsp. incohata grows note the more visible silver Vernonia natalensis plants.

 Description

 Parinari capensis subsp. incohata umbulwa is a geoxylic suffrutex having a substantial part of the plant growing under the ground, develops branches leaves flowers and fruit above the ground an adaptation to fire-prone habitats. umbulwa have been considered therefore as forming immortal underground forests of great age.

The woody stems are produced annually from leaf axils at the base of old stems usually grow up to 30cm tall, but very rarely to 1 metre,   The stems usually dying back to the base at the end of the growing season, though occasionally growing on into the following year The leaves are elliptical with a white underside. 

Umbulwa has small white flowers with a hairy sand-coloured calyx, which are produced from September to October.

The ellipsoidal edible fruit is up to 3cm x 2cm being a yellowish colour when ripe.

Ethnobotanical Uses

The fruit and seed are harvested from the wild for local consumption.

Immature ellipsoidal  slightly flattened edible fruit of  Parinari capensis subsp. incohata

The fruit is eaten raw or cooked the sweet outer flesh which has a strong, characteristic flavour is eaten although somewhat dry and astringent. 

The fruit is often buried in sand for some time before being considered fit to eat

The fruit can also be dried and eaten as a soft cake

The juice of the fruit can be drunk fresh, or concentrated to the consistency of a gruel

The fruit is  used for making beer

The crushed kernels are eaten as a relish or are used to make a tasty sauce

The plant is used for anti-malaria purposes.

The Maputaland Wooded Grassland

The Maputaland Wooded Grassland also known as Maputaland, is a vegetation unit (CB2) of the Indian Ocean Coastal Belt Biome  and is limited to the Maputaland Centre of Endemism that is found along the coastal plain of northern KwaZulu-Natal and southern Mozambique.

According to the  ‘woody grasslands of Maputaland’ and ‘the underground forests of Africa’  are characterized by the many geoxylic (often rhizomatous) suffrutices that occur there. Geoxylic suffrutices, often referred to as ‘underground’ or ‘stunted’ trees, are dwarf woody plants with annual or short-lived woody shoots sprouting from massive or extensive woody, perennial, underground axes . Common examples of geoxylic suffrutices that occur in the woody grasslands of Maputaland are Ancylobotrys petersiana, Diospyros galpinii, Elephantorrhiza elephantine, Eugenia albanensis, Eugenia. capensis, Maytenus nemorosa, Pachystigma venosum, Parinari capensis subsp. incohata and Salacia krausii. 

Maputaland Wooded Grassland is also rich in plant species that are endemic to the Maputaland-Pondoland-Albany hotspot, one of the eight most important biodiversity regions in Africa. A biodiversity hotspot is a region of significant biological richness and a high level of endemism which is threatened with destruction.

Associations

I noticed large numbers of the attractive grassland plant Vernonia natalensis belonging to the daisy plant family Asteraceae growing in association with Parinari capensis subsp. incohata a eMalangeni.

The flower of Vernonia natalensis growing in typical Parinari capensis habitat at eMalangeni 

Guided excursions

Please join us on one of our many guided excursions conducted in Zulu, English or German into the eMalangeni Forest, Kosi Bay area, Tembe Elephant Park the home of the world largest elephants and other surrounding natural areas. Please visit one of my websites for my contact details.

Michael Hickman

18.04.21

Please visit my websites at

www.ecoman.co.za

www.hlem.co.za

as well as my other blogs at

http://luthulienvironment.blogspot.com/ 

http://ecomandurban.blogspot.com/

http://ecoman.co.za/projects/emalangeni.html

https://www.hlem.co.za/emalangeni.html

Zulu Beer Umqombothi at eMalangeni Forest Bush Camp

 
No visit to KwaZulu-Natal and in particular eMalangeni at Kosi Bay is complete without the ceremonial passing around of a clay ukhamba filled with umqombothi the traditional fermented drink.

Traditional ukhamba filled with umqombothi ready for drinking

Umqombothi Zulu beer which is very rich in vitamin B is a traditional alcoholic beverage drunk by the local people of this area, which is brewed mostly by the women over a three day period.

Umqombothi is a refreshing, nutritious drink with a unique sour taste that plays a very important and central role in social events, such as feasts, weddings and other traditional occasions and in particular when someone contacts their ancestors, the amadlozi, or just for the joy of drinking it. 

Brewing Umqombothi was traditionally done in a large ukhamba clay  pot however today it is mostly brewed in large plastic drums in particular where it is to serve many. 

Umqombothi is brewed following traditional customs which vary slightly between regions, where the recipe has been passed down through the generations. 

The ingredients used to brew umqombothi 

The ingredients used are ummbila maize, amabele sorghum, unyawothi pearly millet, umthombo wombila crushed maize malt and umthombo wamabele crushed sorghum malt. depending on the ratio used the maize malt provides a lighter-toned beer with a mellower flavour. The sorghum malt provides a darker beer. In the past unyawothi pearly millet was traditionally  used in place of the maize and is in some instances it still used or blended with the maize.

Crushed sorghum malt umthombo wamabele is used in the making of umqombothi at eMalangeni

This is the general method used to brew umqombothi which may differ slightly from area to area and from person to person brewing it.

The ingredients are mixed in a cast-iron pot and boiling water is added. The mixture is stirred and left overnight until the mixture starts fermenting and bubbles appear and a sour odour can be detected.

A small portion of this mash or wort is removed and put to one side. The remaining mash is cooked over a fire until a crusty sediment forms. This product is known as isidudu and can be eaten as a porridge. When making beer, the isidudu is left to cool for a day.

After the mixture has cooled, it is poured into a large clay pot known as Ukhamba or a plastic drum. The wort that was set aside is added to the vat as well as sorghum malt. The brew is stirred with a traditional stirring spoon called an iphini. The ukhamba is put in a warm place and is covered with a lid called imbenge and the ukhamba is then covered with a blanket to retain heat and is left overnight to allow time for fermentation. A plastic drum can also be used. 

Imbenge is the cover used to prevent dirt and insects falling into the ukhamba

The traditional method of testing to see if the brew is ready is to light a match close to the ukhamba, if the match blows out quickly, the brew is ready, if the match remains lit, the brew is not ready. This is because the fermenting mash produces large amounts of carbon dioxide, which does not allow for combustion of the match.

When the brew is ready, the fermented mash is filtered through a traditional grass strainer known as ivovo into a large put known as gogogo, to remove the spent grains known as izinzipho. this highly nutritious spent grains izinzipho is not wasted but is fed to chickens and goats. Some of  The  izinzipho left over from the brewing is kept for use in the  next batch of umqombothi to speed up the fermentation process. 

Ivovo is the beer strainer made of grass that is used to strainer the umqombothi before drinking

The grass strainers are only made by elderly people, using a centuries-old technique. It is a complicated and time consuming technique that takes great patience to learn and pass along to others. Younger generations are not always willing to learn this art, meaning that it is in danger of dying out, which could contribute to a loss of knowledge in brewing beer the traditional way.

The longer umqombothi is  fermented the higher the alcohol content will be, however it will not go much higher than 5% with time but  will go off if you keep it too long. Five days is normally the maximum time.

The first portion of the newly brewed umqombothi is poured onto the ground out of respect for the amadlozi or ancestors before drinking takes place.

The elder men the head of the home will often sit on their own isiQgiki soMnumzana traditional headrest and stool that no one else would ever sit on while drinking their umqombothi. 

isiQgiki soMnumzana

Please bear in mind that it is considered rude to drink umqombothi while standing up.

Here is one traditional recipe for brewing your own great tasting umqombothi at home using ingredients readily available from the local stores and in other parts of the country.

Here are the ingredients for a small serving

1 kg malt (umthombo wombila)

1kg malt (umthombo wamabele)

1 kg mielie meal

Boiling water

umthombo wamabele from King Korn

Here is the method

Day 1

Combine the mielie meal and umthombo wombila into a clean 5lt bucket.

Add boiling water and mix with a wooden spoon to form a loose paste and leave to cool.

Add 1 kg (umthombo wamabele) and mix using clean hands.

Cover and leave overnight.

Day 2

Make a fire.

Half fill a large pot with water and bring to boil.

Gradually add the mixture and cook to a porridge consistency and leave to cool.

Add 3 kg umthombo wamabele and leave overnight.

For extra fermentation add 1 Ijuba (or any other ready made sorghum beer) and do not mix and leave overnight.

Day 3

Using a beer strainer ivovo strain the beer into a clean bucket.

Serve the beverage from earthenware pot (ukhamba)

Or use equal amounts of maize meal and course sorghum following the method described above.

Using more maize malt will produce a lighter-coloured beer with a mellow flavour while using more sorghum will produce a stronger-tasting, darker beer.

Guided excursions

Please join us on one of our many guided excursions conducted in Zulu, English or German into the eMalangeni Forest, Kosi Bay area, Tembe Elephant Park the home of the world largest elephants and other surrounding natural areas. Please visit one of my websites for my contact details.

Michael Hickman

15.04.21

Please visit my websites at

www.ecoman.co.za

www.hlem.co.za

as well as my other blogs at

http://luthulienvironment.blogspot.com/ 

http://ecomandurban.blogspot.com/

http://ecoman.co.za/projects/emalangeni.html

https://www.hlem.co.za/emalangeni.html

Uvuma omhlope in the eMalangeni Forest

Synaptolepis oliveriana, Uvuma omhlope

The plant and fruit of the medicinal plant Synaptolepis oliveriana, Uvuma omhlope  used by local traditional medicine practitioners

I found a very interesting much sought after medicinal plant Synaptolepis oliveriana locally known as uvuma omhlope belonging to the plant family Thymelaeaceae growing in the eMalangeni Forest. Synaptolepis oliveriana known both locally and abroad as uvuma omhlope has a natural distribution from northern KwaZulu Natal into Southern Mozambique where it grows in the following vegetation types, Palm Veld and Wooded Grassland, Sand Forest, Northern Coastal Forest, Lowveld Riverine Forest, Maputaland Wooded Grassland, Maputaland Coastal Belt, Subtropical Dune Thicket.

Description

Synaptolepis oliveriana, Uvuma omhlope is a small multi-branched scrambling shrub with dark brown, nearly black stems and blue-green spear shaped leaves. The large, fibrous roots are a striking porcelain white.

The very distinctive white root of the medicinal plant Synaptolepis oliveriana, Uvuma omhlope  used by local traditional medicine practitioners

The flowers are tubular and white with orange pollen typical for plants in the plant family Thymelaeaceae.   The fruits are a small yellow to orange berry which are very good to eat.

The fruits of Synaptolepis oliveriana are a small yellow to orange berry 

Traditional uses

The roots of Synaptolepis oliveriana, Uvuma-omhlope traditionally are used by the local Zulu people to produce clear visions when entering trance and to help diviners gain clarity.  The root is said to help one to communicate with one’s ancestors, to lead to visionary and prophetic dreams, and to aid in divination and in gaining answers to specific questions.

A local traditional house used by a traditional healer that I photographed near to the eMalangeni Forest

It has been established that the roots contain several novel alkaloids including a potent neurotrophic protein called kirkinine that induces the development and function of neurons in the brain. It is therefore considered as a brain tonic!

The roots of Uvuma-omhlope are quite large and are usually cut in to pure white chunks containing brown fibres in the centre. 

The dry roots are pounded into a white powder.  Uvuma-omhlope taken before sleep is often combined with other plants to create root infusions for the purpose of divination. It is reported that 300 mg of the dried root powder is sufficient to elicit lucid dreaming. Users also report feeling an increase in well being and happiness, that it alleviates anxiety, has disposition lifting properties, and that it averts impatience.

Threats

According to the South African National Biological Institute, Red List of South African Plants at http://redlist.sanbi.org/species.php?species=2938-2 this species is threatened due to over exploitation.

Guided excursions

Guided excursions in English, Zulu and German into the eMalangeni Forest and surrounding area including the nearby Tembe Elephant Park can be arranged. Please visit my websites for contact details.

Michael Hickman

04.04.21

Please visit my websites at

www.ecoman.co.za

www.hlem.co.za

as well as my other blogs at

http://luthulienvironment.blogspot.com/ 

http://ecomandurban.blogspot.com/

http://ecoman.co.za/projects/emalangeni.html

https://www.hlem.co.za/emalangeni.html

Syzygium cordatum at the eMalangeni Forest

Syzygium cordatum is very much the dominant tree in this area growing not only in the eMalangeni forest and forest margins but as bush clumps throughout the grasslands in the immediate proximity to the Kosi Bay complex where it no doubt plays an important role in the ecosystems where it grows.

A mature Syzygium cordatum growing on the forest edge at the eMalangeni Forest in the Kosi Bay Complex on the north east coast of South Africa

The tree Syzygium cordatum locally known as umdoni in the Zulu language and water berry in English belongs to the same plant family Myrtaceae as the common guava, Psidium guajava.

Syzygium cordatum trees are favoured by many epiphytes in particular the indigenous epiphytic orchid, Cyrtanthus arcuata that in many areas grows exclusively on these trees.

Cyrtorchis arcuata growing on Syzygium cordatum eMalangeni Forest in the Kosi Bay Complex of the north east coast of South Africa

In the bush clumps in the surrounding grassland dominated by Syzygium cordatum trees there is a particular relationship between the Syzygium cordatum tree, the Kosi Bay cycad Encephalartos ferox that grow underneath them and the Trumpeter Hornbill Bycanistes buccinator that eats the seeds of the Cycad and deposits the seeds under the Syzygium trees where they can be found grown in great numbers.

Kosi Bay cycad Encephalartos ferox growing under Syzygium cordatum at eMalangeni forest in the Kosi Bay complex on the north east coast of South Africa

Description

Syzygium cordatum is a water loving evergreen single or multi-stem tree, which grows to a height of 8 -15 m being larger in forest and much smaller in open grassland. The leaves are elliptic to circular, bluish green on top and a paler green below. Young leaves are reddish. The specific name cordatum is from the Latin word cordatus, meaning 'heart-shaped', referring to the shape of the base of the leaf.

Flowers

Syzygium cordatum has white to pinkish fragrant flowers that produce abundant nectar are borne in branched terminals and have numerous fluffy stamens. produce abundant nectar flowers from August to November.

The flower of syzygium cordatum growing at the eMalangeni Forest

Fruit

The fruits of Syzygium cordatum are oval berries dark-purple when ripe.

The fruit of Syzygium cordatum growing at the eMalangeni Forest

Distribution and habitat

The distribution of Syzygium cordatum is from the Eastern Cape through KwaZulu-Natal and northwards to Mozambique, Caprivi Strip and Northwards to include Kenya where it grows in swamp forest, forest, forest margins, in bush, in riverine thicket and, and in wet open grassy areas.

Syzygium cordatum, umdoni, water berry growing in grass land at eMalangeni Forest, Kosi Bay Complex South Africa

Ecology

The flowers of Syzygium cordatum produce much nectar that attracts bees and other insect pollinators. 

African Honey Bee Apis mellifera scutellata on the flower of Syzygium cordatum

Syzygium cordatum is by far the favourite tree for the epiphytic orchid Cyrtorchis arcuata to grow on. 

The Trumpeter hornbill distributes the seeds of the Kosi Bay cycad Encephalartos ferox under Syzygium cordatum at eMalangeni Forest at Kosi Bay Complex

Syzygium cordatum is a food plant for larvae of the Apricot Playboy (Deudorix dinochares). These butterfly larvae feed on the Seeds within the pods. Kudu, Nyala, and Duiker eat the Leaves The emperor moths (Micragone cana) feed on the leaves. Their caterpillars are collected for food by the locals.

Crowned Hornbills are attracted to the caterpillars that occasionally infest the tree. 

Syzygium cordatum is fire resistant.

Uses

Syzygium cordatum has many uses. The astringent fleshy fruit of Syzygium cordatum is edible, slightly acid in flavour, is eaten by children and adults, monkeys, bush-babies and birds. The berries are also used to make an alcoholic wine like drink. The powdered bark is used as a fish poison. In central Africa the tree is known as a remedy for stomach ache and diarrhoea. It is also used to treat respiratory ailments and tuberculosis.

The wood is light reddish brown to grey, works easily, is very durable in water which makes it exceptionally good for boat building. The wood smoke which is pleasantly aromatic is used to cure milk gourds

A purple dye made from the fruit is used to dye material used in weaving and basketmaking, the bark makes a red brown dye.

Good quality honey can be produced from the Flowers.

Guided excursions

Guided excursions in English, Zulu and German into the eMalangeni Forest and surrounding area including the nearby Tembe Elephant Park can be arranged. Please visit my websites for contact details.

Written by Michael Hickman on 1April 2021

please visit my websites 

www.ecoman.co.za 

www.hlem.co.za 

as well as my other blogs at

http://luthulienvironment.blogspot.com/ 

http://ecomandurban.blogspot.com/

http://ecoman.co.za/projects/emalangeni.html

https://www.hlem.co.za/emalangeni.html