Then came a large piece of boiled crocodile, the broth of which was recommended to us, lemon juice and Cayenne pepper having been bountifully mixed with it to give it a flavor. Then came a charming monkey, which had been roasted entire on a blazing fire of charcoal. The little fellow seemed to be nothing but a ball of fat, and looked wonderfully like a roasted baby. It was cooked to perfection, and really had a fine flavor. Then a huge leg of a wild boar made its appearance, the flavor of which was very high, and it must have been killed days before; but these people like their game high; in fact, it is often decomposed when eaten. Then came the boiled tongue of the _Bos brachicheros_, the wild buffalo. Another dish was boiled buffalo ribs. This latter had been cooked with the ndika, a kind of paste made from the seed of the wild mango fruit; this was put close to me, Quengueza never touching the buffalo meat, some of his ancestors having long ago given birth to a buffalo (at least so he said), and his clan, the Abouya, never taste buffalo. [Sidenote: _QUENGUEZA AS A GOURMAND._] Then came a dish of smoked mongon (otter); another of antelope, called kambi, and a beautiful little gazelle, called ncheri. These meats had all been smoked a long time. In the centre there were two huge baskets of plantains, which were to be used as bread. Do not think this is the end of the bill of fare. The fishes are still to come, as well as other African dainties. An enormous dish of manatee was next brought in, which was immediately followed by another dish of boiled mullet. Then came some land and water turtles. I wondered why a boiled snake had not made its appearance, and also some roast gorilla and chimpanzee, these to be surrounded by a few mice and rats. But these are entirely Bakalai dishes, no Commi eating those animals. It was a sumptuous feast. Obindji was in his glory, and the drummers sang, “Who can give such a feast to the Ntangani except Obindji? Obindji has a fetich”—they continued singing—“that makes the wild beasts come to him, the fish come to him, the white man come to him!” Quengueza was seated on one side and I on the other, and round us stood the twenty wives and Obindji’s slaves, to wait upon us. Quengueza, who is a great gourmand, took a glance at every dish before him and concluded that he would go into the manatee first, then he would follow up with some fish, and then would pitch into the fat monkey, finishing up with antelope; and he said to me, in his bland and kind manner, that if there was room left he would eat some ncheri (gazelle), but he intended specially to go into the wild boar and the manatee to his heart’s content. “Then,” said he, close to my ear, “you will give me a little glass of brandy.”