The native oven is made by digging a circular hole in the ground, of a size corresponding to the quantity of food to be cooked.

It is then lined with stones in the bottom, and a strong fire made over them, so as to heat them thoroughly, and dry the hole.

As soon as the stones are judged to be sufficiently hot, the fire is removed, and a few of the stones taken, and put inside the animal to be roasted if it be a large one.

A few leaves, or a handful of grass, are then sprinkled over the stones in the bottom of the oven, on which the animal is deposited, generally whole, with hot stones, which had been kept for that purpose, laid upon the top of it.

It is covered with grass, or leaves, and then thickly coated over with earth, which effectually prevents the heat from escaping.