Here’s Jungle Brothers with Sounds of the Safari. It has lots of animal sounds. I don’t think tapirs or okapi make much noise, though.
1 t yeast
1 t sugar
1/2 cup flour
1/2 cup water
2 1/2 cups flour
1 t salt
1 t baking powder
2 t rosemary
1/2 cup buttermilk
Combine the yeast, sugar, 1/2 cup flour and 1/2 cup warm water in a medium-sized bowl. Leave for about 1/2 hour to get frothy. In a large bowl combine the flour, salt, baking powder, and rosemary. Make a well in the center and add the yeast mixture and the buttermilk. Mix well with a spoon, and then pull into a ball. Add more flour or buttermilk (or water) as necessary to make a kneadable dough. Knead for about 5 – 10 minutes, until the dough is smooth and elastic. Set in a lightly oiled bowl in a warm place to rise about 2 hours till doubled in bulk. Leave for another hour to rise again. Form into 4 large rolls and place on a lightly greased baking sheet to set while you preheat the oven to 450. Brush the top of each with a bit of beaten egg, if you’d like them to get more golden. Bake until they’re golden brown and firm, and they sound hollow when tapped. About 30 minutes.
EGGPLANT FRENCH LENTIL BURGERS
1 medium-sized eggplant – roasted (about 1 cup)
1 clove garlic – roasted
1 1/2 cups french lentils – made with sage, rosemary, shallots, tamari, and marmite
1 cup oats – toasted
1 cup walnuts – toasted
1 piece whole wheat sandwich bread – made into fine crumbs
1 egg – beaten
Preheat the oven to 425. Prick the eggplant in a few places, and then place on a small baking sheet with two cloves of garlic. Roast for 45 – 60 minutes until it’s soft and collapsed. Remove the garlic cloves when they’re soft and golden. Set aside till it’s cool enough to handle. Scrape the flesh from the skin and process till smooth.
Make the French lentils like this. Be sure to add a minced shallot, 1/4 t marmite, 1 t tamari, 1 t sage, 1 t rosemary and 1 t thyme.
Toast the oats and walnuts for five to ten minutes, till they smell nice and toasty and are starting to turn brown. Let cool for a moment, and then process till they’re just crumbly.
In a large bowl, combine the eggplant puree, the lentils, the oats, walnuts, bread crumbs and egg. Mix well. Season with salt and pepper. Leave to sit for about 15 minutes. Form into patties and fry on the stove in olive oil. Add a slice of cheddar if you like. Serve with tomato and lettuce, if you like.