716 
Proceedings of the Royal Society 
Although, there are a good number of fowls they are seldom eaten, 
and eggs are also rarely partaken of. 
Beef, mutton, and goat’s flesh are all eaten, but they are great 
luxuries, and can only be afforded by the well-to-do. The best 
meat by far is the goat’s flesh ; when young it is tender and well 
flavoured. The beef is tough and insipid and very lean, and sheep 
are very scarce. Porcupines are also eaten. 
Near the Nyanza and in the islands of Sesse fish is largely con- 
sumed. There is a great variety, from the diminutive mukeni, 
about the size of whitebait, to the large kambari, which often weighs 
100 lbs. Milk is used to a considerable extent; as a rule sour 
milk is preferred. Butter is made as follows : — The evening and the 
morning milk are mixed, set aside for an hour or two, and then 
shaken in gourds until the butter is formed ; it is then placed in 
small baskets lined with banana leaves. Cheese is made by the curds 
being strained through a grass sieve ; they are then wrapped in a 
grass mat and placed under a heavy weight. In some parts of the 
country the people will not drink milk, as it would entail their 
having to do with cattle ( see later). Locusts and ants are much 
relished ; they are generally fried. Salt is extremely scarce, and 
is considered a great luxury; it is imported from the Albert 
Nyanza. Antelopes, buffaloes, and elephants are all eaten as 
opportunity serves. Earth is occasionally eaten ( see later). 
Cooking . — With the exception of milk and one species of banana 
all articles of food are cooked. Women usually perform all culinary 
operations save when the men are hunting or at war. There are 
no ceremonies or superstitions connected with cooking, and the food 
for both sexes is prepared together, but it is eaten separately ( see 
Meals). In large establishments one or more huts are set apart as 
kitchens, but even those families who only possess one hut cook 
indoors, probably on account of the rainy climate and the sudden 
storms. There are comparatively few cooking utensils used in the 
preparation of food. The pots employed for most purposes are 
large globular earthen vessels holding about two gallons, and 
having very wide mouths. The bananas are cooked as follows : — 
A small quantity of water being placed in the pot, sticks are 
arranged above it, upon which banana leaves are laid. The unripe 
fruit is then peeled and placed upon the leaves so that it may be 
