Reporter's Notebook: On edge of Sahara, camel is what's for dinner

Discerning taste buds in the West may be unfamiliar with camel meat. Perhaps what gives pause is the thought of converting ornery camels – the working end of long, grimy caravans that have crossed deserts for centuries – into delicacies of the table.

But that hasn’t stopped chef Abdoulaye Mahamane from dishing up his signature camel dish with peanut and spinach sauce. And from the kitchen of the boutique Auberge d’Azel hotel – a tiny, last bastion of civilization in Agadez, Niger, on