TheImprovement ofTropical and Subtropical Rangelands

THE KEL TAMABHEQ 245
maintain health. They have been known to stage a ·special occasionto
justify butchering an animal. Goats are most frequently used
because they are least valuable and are generally kept near the
camp. A larger animal may be butchered when meat is scarce, if
there are many visitors, or if it is too weak (from thirst, hunger, or
travel), old, or sick to continue. However, the latter depends on the
type of infirmityj victims of contagious bovine pleuropneumonia, for
example, are not eaten.
Wild animals are lIe1dom eatenj this may be partly because of
their current scarcity, food taboos, or ~bly the lack of means or
expertise in hunting. (Weapons consist only of knives and throwing
spears; no bowl are used except as toys.)
Animals are killed by slitting the throat. Blood and stomach
contents are the only parts not used, and the meat is divided according
to strict social rules: the chest to mere6ouu, if presentj the ribs
to the man of highest rankj the head to the shepherd or owner of
the herd; the neck to elders in the shepherd's family (if he is young)j
the stomach and intestines to the Uletaj the lower legs to childreni
and the rest to the owner of the animal. This pattern differs slightly
according to the type of animal. Large animals such as camels or
cows must be partitioned among the whole campj sheep and goats
are primarily for the family that butchered them, although almost
anyone may come to eat with that family or ask for some of the meat.
Organ meats (liver, heart) are roasted on hot coals immediately after
butchering and are eaten with salt by the head of the family and respected
guests. Later, the haunch and meaty portions are prepared
in any of the following three ways: (1) roasted by being buried in
the sand with a fire built on toPi (2) boiled in water with the meat
then removed from the bones and pounded in a mortar to break up
the fibres, then served with grain, or very rarely, with butter onlYi
(3) cut from the bones, then divided into thin pieces and hung inside
the tent to dry. Bones are discarded.
Fresh milk is the first meal of the day for children and is taken
at dawnj the adults drink only sweet tea and chew tobacco. At midmorning,
·creme- is eaten by men and children, and less frequently
by women. In early afternoon, a major meal ofgrain with either meat,
butter, or milk is prepared, ifgrain is available. In the evening, fresh
milk is drunk by all, occasionally supplemented by a small dish of
grain ifmilk is scarce. Visitors are usually given a meal of meat and
grain, preferably millet or rice, in the evening.
Food is served in wooden bowls with four or five people partaking