550 



The third method in use among the Mailu is baking by 

 means of heated stones (called Vonua; in Motu, Amuclo). In 

 this a layer of stones (not heated) is first put on the bottom 

 of a hole dug in the ground, and on these some heated stones, 

 on which the food to be baked is placed ; then on the top of 

 the food more hot stones, and finally a layer of banana leaves. 



It is to be noted that the three processes are by no means 

 used indiscriminately, or side by side. Wherever and whenever 

 the pot and other requisites are available boiling is much 

 preferred by the natives. Soup (Bin ) is very highly appre- 

 ciated, and boiled food is considered altogether superior. The 

 method of baking between stones is said to have been practised 

 formerly (before the white man's influence) by all, or nearly 

 all, the inland Mcuji, especially by those on hostile terms with 

 the Mailu islanders, who had the monopoly in pot-making. 

 Nowadays, friendly relations and trading having been estab- 

 lished between all the J/ ^'//yi' -speaking people, boiling is the 

 only method of cooking in use, except under special circum- 

 stances. Baking or roasting is resorted to in cases of 

 emergency on hunting expeditions, or when on marches, etc., 

 water is not available. There is also a series of taboos which, 

 in certain cases, forbid the use of boiled food and only permit 

 of roasted or baked nourishment (comp. chap, iii., sec. 5,. 

 and chap. v.). 



Sago Dishes and Coconut Cream. — Although the native 

 food presents a considerable variety, owing to the number of 

 available plants, they have no different dishes, in our culinary 

 sense of the word, and the food stuff retains its name after it 

 has been cooked. The only exception to this culinary sameness 

 is the sago, which can be prepared in several ways, thus yield- 

 ing different dishes called by different names. The sago (Odei; 

 in Motu, Edhia) emerges from the manufacturing process as a 

 dirty white mass of farinaceous nature, wrapped in leaves and 

 tied up into long, sausage-like parcels about sixty inches in 

 length and ten inches in diameter (comp. chap, iv., sec. 1). 

 This mass is sometimes eaten raw, but more usually it is 

 prepared and cooked. If the finely crumbled material is 

 boiled into a porridge with green coconut milk and brine 

 it is called Faiaira. In Motu, sago porridge is called lara, 

 and is usually boiled in wallaby or fish broth. Slightly larger 

 pieces of sago, similarly boiled in coconut milk and brine, are 

 called Goda (in Motu, Bdkihdhi). Still larger sago dumplings 

 are called B'lna veldrii (in Motu, Mdneinaiie, but the Motu do 

 not use salt water in boiling sago) : and meat patties made of 

 sago are called Uhiihu. To make these a taro or banana leaf is 

 taken, some sago is put upon it, then a piece of fish or meat, 

 this being again covered with sago, and the whole, wrapped 



