In conclusion, we will say a few words about the information transmitted to us by the medieval Arabic authors on the utensils used by the earlier peoples of West Africa to cook, eat and store their food and drink. The information, although rather scarce, is a valuable complement to that obtained through archaeological research.

COOKING UTENSILS

Let us begin with cooking utensdls. There is only one reference to them in the Arabic sources; this is the information contained in the geographical treatise of al-cOmarī (1342–9), in the passage relating to the preparation of edible fat from shea butter (qarītī, karītē) in the land of Mālī. As already mentioned in the chapter on fats and oils, this kind of oil is slowly boiled under cover over a moderate fire. We do not know, of course, whether an earthenware or a metal vessel is meant; but it can be seen from al-cOmarī's information that lids were in use.

DISHES AND PLATES

The information given by the Arabic authors on dishes and plates is rather more extensive. In the first place, we should mention Leo Africanus's account of the golden dishes and cups from which the King of Borno (Bornu) in the Lake Chad area used to eat and drink. It is highly probable that other Sudanic rulers also used such dishes, since gold occurs in West Africa in very large quantities.