The book is filled with moments of humour, personal accounts of hot (very hot!) African days and various mishaps of safari life. It’s interwoven with recipes of a week in Tchad… and as you join me on this gastronomic safari alongside chef Abdoulaye, and a brief history of his homeland. With each turned page, you taste your way through the safari. It’s as much about recipes as it is about the challenging times of conservation and the truly exceptional work of African Parks and its entire team on the ground. With a foreword by Sophy Roberts and images from many extraordinary photographers, this book is a journey of the senses.
Founded in 2000, African Parks currently directly manages 15 parks in 9 African countries. The organization took over management of Tchad’s Zakouma National Park in 2010. Located in the southeastern region of the country, Zakouma is the home of Africa’s largest free-roaming single herd of elephants. The park’s elephant population was over 4,000 strong in 2002, but had diminished to only around 400 by 2010 because of the pressures of poaching. Over the last decade the rangers have virtually been at war with the poachers, risking their lives on a daily basis to protect the ecosystem and the wildlife. Their efforts have had a profound impact and the numbers of elephants and other game are finally growing.
I have launched a Kickstarter campaign with the support from many valuable stakeholders and existing contributions by key industry players and media.
Just like African Parks, this book is on a serious mission. $100,000 of the book’s profit from sales will go to African parks and, after this initial goal is met, then 25% of the profits will continue to flow to African Parks thereafter.
About Jamie Sparks:
Since graduating from Le Cordon Bleu, Paris in 2006, Jamie Sparks has travelled the world refining her talents as a chef in some of the most extreme and unusual kitchens. From the narrow galleys of luxury yachts and Michelin-starred restaurants in France to famous eateries in Las Vegas and open-air campfire kitchens in central Africa, Sparks has cooked all over the world. In Tchad she was tasked with getting Camp Nomade up and running with a food experience on par with its wildlife experience (good luck!). She worked there as consultant chef and camp manager for three safari seasons and was deeply moved by the efforts of the park’s team to protect the precious wildlife and ecosystem. This book is a labor of love, dedicated to the people working to conserve Africa’s fragile national parks.