Sir Samuel Baker and his wife Lady Florence slowly and laboriously made their way through the Sudd – the dense papyrus swamps of what is today southern Sudan – on their way to discover the Albert N’yanza. Along the way many skirmishes were made with hippopotami, which was an animal favored by the locals both for its meat and its fat.
Intrepid cook that he was, Sir Baker concocted a soup of hippo head and spices that he and his crew found quite good:
Sir Samuel Baker, The Albert N’Yanza, Great Basin of the Nile, Vol. 1 1867
A new dish! There is no longer mock-turtle soup–REAL turtle is MOCK HIPPOPOTAMUS.
I tried boiling the fat, flesh, and skin together, the result being that the skin assumes the appearance of the green fat of the turtle, but is far superior.
A piece of the head thus boiled, and then soused in vinegar, with chopped onions, cayenne pepper, and salt, throws brawn completely in the shade.
My men having revelled in a cauldron of hippopotamus soup, I serve out grog at sunset, all ships being together. Great…