The Medical Team Evacuates
The millet porridge had been carefully simmered and stirred nonstop clockwise with a large ladle for over two hours. The shredded-potato pancakes were coated in egg batter, and the side dishes were pickled cucumber and fermented tofu. Breakfast for the Chinese peacekeeping force was simple but nutritious.
If you were feeling brave, you could try the Papagana Tribe's breakfast barbecue. It was all heavily salted and spiced, with strong flavors, and nowhere near as delicately prepared as the food from last night.
The first bite made you wince from the saltiness. The second was bland. By the third, you could still see blood, and the meat was so tough you couldn't even chew it. The fourth was all raw meat, completely inedible.
The proper way to prepare a large piece of barbecue was to score it first so the seasoning could soak in, then steam it whole; alternatively, cook it first, add the seasoning, and only then put it over the fire.
If you roasted raw meat directly, you had to slice it as it cooked. That way, every slice came off fully cooked, just like Turkish kebabs.
But the Papagana Tribe had hurriedly thrown their dead livestock onto the fire in a few roughly chopped chunks, without even draining the blood first.
The meat that came off the fire was not only heavily salted and spiced, but also very gamey. The raw parts, still uncooked and bloody, might even have harbored live parasites.
Even livestock and poultry from Chinese farms could have parasites, let alone animals raised free-range by African tribes, almost like wild animals. They had no medication, much less inspections. They slaughtered the animals and roasted them, blackened them until they were a sorry sight, then shoved them into their mouths without a