XVII ALONG THE GUASO NYIRO 217 



feast. The Samburii method of cooking meat is as 

 follows. First with the aid of a long knife a trench 

 is dug in the ground about nine inches deep and 

 fifteen inches wide, with outlets for a draught ; this 

 trench is then filled with sticks and branches, etc., 

 which are set fire to and allowed to blaze away 

 until nothing remains but glowing embers, which 

 almost fill up the trench ; sticks of hard wood are 

 placed across the top, and on this the meat is 

 grilled. I can answer for it that the resulting 

 flavour is most excellent ; at all events we found 

 impala, roasted in Samburu fashion, exceedingly 

 good. Practically every bit of the animal was eaten 

 by ourselves and followers, Abbudi pronouncing it 

 almost as good as a sheep, which is high praise 

 coming from a Masai. Meat grilled directly after 

 it is killed is fairly tender, but the same meat 

 cooked an hour or two afterwards is often very 

 tough. 



After breakfast we started off again, hoping for 

 lions or other big game, but we saw nothing except 

 two female gerenuk, which we did not of course 

 attempt to molest in any way. I noticed the fresh 

 spoor of a herd of buffalo, which had apparently a 

 short time previously crossed over the river into 

 the Reserve. 



We finally reached Mount Nandaydo, but I was 

 much disappointed with the view obtained fruin the 



