This is called by the Arabs
"reveet," a supply of which is most valuable, as a quantity can
be served out to each man during a long march when there is no
time to halt; it can be eaten without bread, and it is extremely
nourishing. With a good supply of reveet in store, the traveller
need not be nervous about his dinner. Dried meat should also be
kept in large quantities; the best is that of the giraffe and
hippopotamus, but there is some care required in preparing the
first quality. It should be cut from portions of the animals as
free as possible from sinews, and should be arranged in long thin
strips of the diameter of about an inch and a quarter; these
ribbon-like morsels should be hung in the shade. When nearly dry,
they should be taken down, and laid upon a flat rock, upon which
they should be well beaten with a stone, or club of hard wood;
this breaks the fibre; after which they should be hung up and
thoroughly dried, care being taken that the flesh is not exposed
to the sun. If many flies are present, the flesh should be
protected by the smoke of fires lighted to windward.
When meat is thus carefully prepared, it can be used in various
ways, and is exceedingly palatable; if pounded into small pieces
like coarse sawdust, it forms an admirable material for curry and
rice.
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