In Cameroon, I have told you before about those chasse libre hunts organized by Cam Greig. These are classic on-your-own portered safaris that Greig arranges for Old Africa hands who want to experience a safari the way the first Africa hunters did. Greig makes all the arrangements for access, a team of reliable porters, trackers and supplies, plus general guidance and paperwork. There is no PH, so hunters must be able to manage the hunt and judge trophy quality themselves. That also means there is no one to back up their shots either. I have warned that these hunts are strictly for the hardiest of souls, and the report I just received from Italian subscriber Mario Nobili illustrates that perfectly. Nobili is a correspondent for the Italian big game hunting magazine Cacciare a Palla, a publication we recently partnered with to share news and reach more international hunters. Here's what Nobili had to say about his chasse libre hunt:
"Last April, my friend Luca, another correspondent of Cacciare a Palla, and I tried the self-guided hunt in Cameroon, booked through Cameron Greig. It was a really interesting and successful safari, but also a very tough trip because of the terrible heat (around 40 degrees Celsius/104 Fahrenheit), the length of travel and the less-than-rustic accommodations. The trip was very long. After the flight from Milan to Paris to Yaoundè, we met Cam. The next day we all took the incredibly crowded and dirty train 15 hours and over 1,500 kilometers (932 miles) to the town of Ngaundere. The next day we reached the camp at dark. The camp was not Cam's typical portable safari camp, but a permanent camp, called "Le Campe- ment du Bel Eland." I must say that this place was not like the camps we use in a normal guided safari. Built at least 40 years ago, it was virtually abandoned. No electricity, no refrigeration. The only water available had to be hand-pumped from the well. The temperature was terrible: over 30 degrees Celsius (86 Fahrenheit) at night inside the bungalow. I slept outdoors. The food was cooked in a fire on the........(continued)
