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two. Go to Amarula Lapa to see how the Amarula Cream liqueur is produced in the fruit. The fruit is de-stoned, the pulp fermented and saved in French oak barrels for 2 many years ahead of bottling. The final result is really a sleek, sweet consume being taken either as an aperitif or soon after meal.Mopane worms undoubtedly are a delicacy in these