UGANDA AND THE WAGANDA. 161 used for most culinary operations are large globular earthen vessels holding about two gallons. For the purpose of boiling bananas a large leaf of the same plant is laid carefully in the pot, and the peeled fruit having been placed in it, water is poured into the pot, underneath the leaf, so as not to touch the bananas, which are thus steamed only. If meat or fish have to be boiled, a young banana-leaf is taken and the greater part of the mid rib removed, it is then held for a few seconds over the fire, thus rendering it tough, so that it will bend without breaking ; the meat, etc. is then tightly tied up in it and placed on the top of the bananas, and the whole cooked together. By this means the meat is rendered tender, while all the gravy is retained in the leaf, and can be served up with it.

Meat is also baked in these pots, two or three sticks being placed across the bottom to prevent the meat touching it and getting burnt. Smaller pieces are skewered on sticks and roasted over the hot ashes. Some kinds of bananas and the ears of maize are roasted in the ashes.

The chiefs and upper classes of people generally eat with their families and head slaves. The meals are served up in a large hut, the floor in the middle of the room being covered with a layer of bananaleaves ; on these the food is placed, and every one gathers round in a circle. The hands are first washed, either with water or with circular napkins, VOL. I. M