Asians find new delicacy in South Africa’s lion bones

Updated 17 August 2012
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Asians find new delicacy in South Africa’s lion bones

Lion bones have become a hot commodity for their use in Asian traditional medicine, driving up exports from South Africa to the East and creating new fears of the survival of the species.
Conservationists are already angry over lion trophy hunting.
The skeletons are mostly shipped to Vietnam and Laos, feeding conservationists’ fears that the market will drive up lion poaching — just as the illegal hunting of rhinos escalates for their horns, also popular in Asian traditional remedies.
“Suddenly, and very recently, there are a great number of people from Laos who have a big interest for trophy hunting. And that had never happened in the whole history of Laos!” said Pieter Kat from conservation NGO LionAid.
Around 500 lions are hunted legally every year in South Africa, most of them from commercial lion breeding farms which also supply zoos all over the world.
Until recently hunters paid $20,000 (16,000 euros) just for a trophy to hang above the fireplace, and the carcass was thrown to the dogs. But their crushed bones have become popular as substitute for the bones of tigers in love potions or “tiger wine.” Trade in tiger parts is banned under international law as the animal is a threatened species.
Now Asian hunters buy lion trophy hunting permits to get at the bones. “They prefer hunting lionesses, whose $4,000 price tag is more affordable than the males,” Kat told AFP.
Most swear it’s about the trophy, which means safari operators and breeders can easily dispose of the carcass at the same time and make an extra buck.
A lion skeleton these days fetches up to $10,000.
A few hundred partial or complete lion skeletons were shipped out of the country in 2010, according to latest official figures — all completely legal.
The trade started in 2008.
“That trade is monitored very, very closely by provincial officers,” said Pieter Potgieter, chairman of the South African Predator Breeders Association.
“They don’t release the bones unless they are sure that they come from a legally hunted lion or that the lion died of natural causes.”
But activists cry foul play, saying it is worsening the captive breeding of lions for what has come to be known as “canned” hunting.
“Lions are now being specifically bred in captivity to be ‘harvested’ for their bones,” said Paul Hart, who runs a lion sanctuary in the south west of the country.
Animal rights groups also say some cats are killed off on the sly, a theory possibly supported by the nabbing of illegal exporters at OR Tambo International Airport in Johannesburg. Breeders are also coy about the number of lions they have on their farms. South Africa is thought to have 5,000 in captivity.
But the bones of wild lions — thought to be more potent — are worth even more in Asia, which threatens the 3,000 big cats left in the country’s reserves, animal rights groups say.

Around 700,000 people signed an online petition asking President Jacob Zuma to suspend lion bone exports from his country.
“It is just a question of time before the poachers find their way in this market and kill the lions. Why should they go and buy an expensive carcass from a breeder if they can poach it and get it for nearly nothing?” said Chris Mercer from the Campaign Against Canned Hunting.
Breeders deny the lion bone trade will spark poaching similar to that of rhinos. Almost 500 were killed last year alone for their horns, whose trade is banned.
“If lion bone is available legally, on the market, why would anyone choose to take all the risks and costs associated with poaching?
“The South African lion breeding industry can supply a lot of demand, and we can make a contribution toward the saving of the Asian tigers and also the South African lions,” Potgieter defended.
Groups are divided over the dilemma: maintain a legal and regulated trade in lion carcasses from animals bred in captivity or outlaw the trade and risk a spike in poaching.
Authorities, meanwhile, have remained silent.


Book Review: ‘Padma’s All American’ Cookbook

Updated 19 December 2025
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Book Review: ‘Padma’s All American’ Cookbook

  • For her, the true story of American food proves that immigration is not an outside influence but the foundation of the country’s culinary identity

Closing out 2025 is “Padma’s All American: Tales, Travels, and Recipes from Taste the Nation and Beyond: A Cookbook,” a reminder that in these polarizing times within a seemingly un-united US, breaking bread really might be our only human connection left. Each page serves as a heaping — and healing — helping of hope.

“The book you have before you is a personal one, a record of my last seven years of eating, traveling and exploring. Much of this time was spent in cities and towns all over America, eating my way through our country as I filmed the shows ‘Top Chef’ and ‘Taste the Nation’,” the introduction states.

“Top Chef,” the Emmy, James Beard and Critics Choice Award-winning series, which began in 2006, is what really got Padma Lakshmi on the food map.

“Taste the Nation,” of course, is “a show for immigrants to tell their own stories, as they saw fit, and its success owes everything to the people who invited us into their communities, their homes, and their lives,” she writes.

Working with producer David Shadrack Smith, she began developing a television series that explored American immigration through cuisine, revealing how deeply immigrant food traditions shaped what people considered American today.

She was the consistent face and voice of reason — curious and encouraging to those she encountered.

Lakshmi notes that Americans now buy more salsa and sriracha than ketchup, and dishes like pad Thai, sushi, bubble tea, burritos and bagels are as American as apple pie — which, ironically, contains no ingredients indigenous to North America. Even the apples in the apple pie came from immigrants.

For her, the true story of American food proves that immigration is not an outside influence but the foundation of the country’s culinary identity.

“If I think about what’s really American … it’s the Appalachian ramp salt that I now sprinkle on top of my Indian plum chaat,” she writes.

In this book Lakshmi tells the tale of how her mother arrived in the US as an immigrant from India in 1972 to seek “a better life.”

Her mother, a nurse in New York, worked for two years before Lakshmi was brought to the US from India. At 4 years old, Lakshmi journeyed alone on the 19-hour flight.

America became home.

Now, with visibility as a model and with a noticeable scar on her arm (following a horrific car accident), she is using her platform for good once again.

Lakshmi is merging her immigrant advocacy with her long career in food media.

The photo of her on the cover, joined by a large American flag, is loud, proud and intentional.

The book contains pages dedicated to ingredients and their uses, actual recipes and, most deliciously, the stories of how those cooks came to be.