124 Wanderings in Eastern Africa. 
the summary of the conveniences to be found in a 
Kinika hut. 
The food of the Wanika is not of a high order. 
The staple article is matsere (Indian corn), which is 
ground into a coarse meal, and made into porridge, 
similar to that made of oatmeal by the Scotch. This 
porridge the Wanika call "sima," and it is their 
bread, and their staff of life. "Sima" of Turkish 
maize and mawele is sometimes eaten as a change. 
Cassada, sweet potatoes, pulse melons, and the 
leaves of some of their plants are used as vege- 
tables. A root called muariga," uneatable except 
after being long soaked in water and boiled for 
many hours, is procured from the woods, and 
turned to account in times of scarcity. Animal food 
is not largely indulged in because it is not to be had. 
The Wanika are not rich in flocks and herds, and 
what they have they feel far more satisfaction in 
keeping than in killing and eating. It goes to 
a Mnika's heart to slay a fine bullock. Sinda ban- 
anga mali yango" (I am not going to spoil my 
property), is his cry. What he has he likes to keep 
till necessity compels him to part with it. A cow 
or bullock dying through disease or old age is killed 
to save its life ; there is no help for it then, they must 
eat it. Anything that comes to them in hunting, or 
to their gins and traps, is readily devoured. Some- 
times a wild boar, an antelope, a porcupine, an ape is 
entrapped or shot, and these are always regarded as a 
treat. But this kind of game is not to be had every 
day in Unika, so that they often have to content them- 
selves with grubbing for field-rats, white ants, certain 
kinds of caterpillars, etc., nothing scarcely coming amiss 
