THEIR FOOD, AND METHODS 
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contemptible one. Their method of cooking 
these viands is very simple ; a circular hole is dug 
in the ground, rounded at the bottom, like the in- 
side of a basin : this is filled with dry fire-wood, 
and small stones. When the stones are heated to 
redness, they are taken out of the oven, and the 
place cleared from any remains of burning wood ; 
a part of the hot stones are then placed in the 
oven again; and a wreath of damped leaves is 
laid round the outside, to prevent the earth 
from falling in, or the food from rolling to the 
side. The potatoes are put in w^et, and any other 
vegetable placed upon the top of them : if animal 
food is to be cooked, hot stones are put inside, 
to ensure its being thoroughly done. The whole 
being in the oven, a quantity of fresh leaves are 
laid on, over which are placed a few natives’- 
baskets, made of flax ; a calabash-full of water is 
then poured over the top, which causes the steam 
to arise ; and all is immediately covered with earth, 
till none of the steam is seen to escape. They 
judge very exactly the time when animal food is 
done; and the sign of vegetable matter being 
sufficiently cooked, is the steam beginning to 
penetrate through the earth with which the oven 
is covered. The whole process, from the com- 
mencement to the end, takes about an hour and 
a half, when the oven is not larger than to cook 
one meal for eight or ten persons. 
They are also very partial to roasted maize and 
potatoes, and to grilled or fried pigeons or fish ; 
