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A large gourd, transformed through a woven neck and tight fitting lid into a container, bokhsa,. Vessels like this could be used to make rob (buttermilk), a fermented milk product. Often made with excess milk, this process of fermentation helps to extend the life of dairy products and provides a delicious base for traditional recipes. In this bokhsa, cracks in the base of the gourd have been locally repaired with vegetable fibre, showing the value of this container to its owner.
Purchased in Buram (South Darfur, Sudan) in 1981 by Paul Wilson © The Trustees of the British Museum
8/14/24
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A large gourd, transformed through a woven neck and tight fitting lid into a container, bokhsa,. Vessels like this could be used to make rob (buttermilk), a fermented milk product. Often made with excess milk, this process of fermentation helps to extend the life of dairy products and provides a delicious base for traditional recipes. In this bokhsa, cracks in the base of the gourd have been locally repaired with vegetable fibre, showing the value of this container to its owner.
Purchased in Buram (South Darfur, Sudan) in 1981 by Paul Wilson © The Trustees of the British Museum
14/8/24
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A large gourd, transformed through a woven neck and tight fitting lid into a container, bokhsa,. Vessels like this could be used to make rob (buttermilk), a fermented milk product. Often made with excess milk, this process of fermentation helps to extend the life of dairy products and provides a delicious base for traditional recipes. In this bokhsa, cracks in the base of the gourd have been locally repaired with vegetable fibre, showing the value of this container to its owner.
Purchased in Buram (South Darfur, Sudan) in 1981 by Paul Wilson © The Trustees of the British Museum
8/14/24
Author:
Editor:
Translator:
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A large gourd, transformed through a woven neck and tight fitting lid into a container, bokhsa,. Vessels like this could be used to make rob (buttermilk), a fermented milk product. Often made with excess milk, this process of fermentation helps to extend the life of dairy products and provides a delicious base for traditional recipes. In this bokhsa, cracks in the base of the gourd have been locally repaired with vegetable fibre, showing the value of this container to its owner.
Purchased in Buram (South Darfur, Sudan) in 1981 by Paul Wilson © The Trustees of the British Museum
8/14/24
Author:
Editor:
Translator:
Share:
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A large gourd, transformed through a woven neck and tight fitting lid into a container, bokhsa,. Vessels like this could be used to make rob (buttermilk), a fermented milk product. Often made with excess milk, this process of fermentation helps to extend the life of dairy products and provides a delicious base for traditional recipes. In this bokhsa, cracks in the base of the gourd have been locally repaired with vegetable fibre, showing the value of this container to its owner.
Purchased in Buram (South Darfur, Sudan) in 1981 by Paul Wilson © The Trustees of the British Museum
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