And for those who are interested in cooking practices of the Bushmen in general, here are a few citations from Tanaka J, The San: Hunter-gatherers of the Kalahari, A study in ecological anthropology, University of Tokyo Press (1980). p. 29-30: "The San's day begin around sunrise (...) Each family cooks and eats the leftover meat and gathered vegetables from the day before, and then the men go hunting and the women gathering (...) The men will also pick and eat plants while out hunting" "As the sun begins to set, each woman builds a large cooking fire near her hut and commences cooking." "Breakfast is sometimes omitted, and even when eaten is a light meal; during the day too, while out working, the people eat only small amounts. Even when in camp, they merely snack at odd hours. Only in the evening does the whole family gather to eat a solid meal, and indeed people consume the greater part of their daily food then." p. 38: "A fair portion of the San's food is eaten raw, but most of it is cooked. Those foods eaten raw include berries, green vegetables, plants providing moisture, and some of the root foods. The melons and roots are more usually eaten cooked." p.38-39: "Cooking may consist of pan frying or of baking directly in the fire. The pans are all iron, acquired relatively recently through trade. Before the introduction of iron pans, it is thought that the people probably cooked their food either directly over the fire or in the middle of the hot ashes. Animal flesh is never eaten raw. When meat is cooked in a pan, it is simmered for over an hour in a little water (for which melon pulp is often substituted); when it is so tender that the sinews will fall apart, it is usually crushed in a mortar. The San has no salt and used no seasonings; on rare occasions, however, a little antelope fat will be added to improve the flavor. When a pan is not available, the San may bury a large piece of meat in the embers or hot sand and leave it to bake for about an hour and a half. In addition, thin pieces of meat can be cooked on top of the fire. As for the plants, melons are stewed; when a pan is not available, they are buried in hot embers or ashes as in the case of meat. When the flesh of fruit is steamed through, the rind is discarded and the rest ground in a mortar as a gruel. All roots (except Raphionacme burkei) are cooked over the fire or in the ashes. The Bauhinia petersiana beans and the berries of Ochna pulchra are also cooked in the ashes, but as these are about 1 cm in diameter and are hard to separate from the ashes and sand, a sieve woven of grass is used to separate the beans or berries. Honey, which contains a large amount of high-quality sugar, is a favorite of the San but is a delicacy hardly ever encountered. It is eaten together with the larvae and the comb." p. 148 "Fire is widely used, but its main purpose for man is to cook food. The San now use pans to cook melons and meat, but their traditional way of cooking is to use direct fire. The use of iron by the San traces back only three hundred years, when it was introduced through contacts with Europeans and Bantu. It is still common to roast meat directly on hot coals or to bury root crops in hot ashes. The San's skillful use of their most abundant resource -sand- as a cooking aid should be emphasized: sand heated by fire is used to parch beans and seeds and to bake meat and melons."