Our last day of riding. All smooth tarmac and almost all downhill. It starts off warm and just keeps getting hotter and hotter. We make good time and push on to try to finish before the hottest part of the day. We look for shade when we stop for food
It’s an early start, for this is going to be a big day. After a few miles, we leave tarmac and navigation is initially tricky – back in the UK I’d been forced to use satellite imagery to plan a route through the scrub, because there are no tracks on
“I almost sat on a scorpion!” exclaims Steve, a little shaken. We’ve just reached the top of the day’s first pass (over 8,500 feet) and stop to feast on tinned sardines, bread and dates, our staple food. The day began less eventfully, with a seemingly endless 6-hour climb up to