Large Tukana "ebur" vessel 09.04.1729
Milk containers are regularly sterilized with smoke from aromatic wood or dry herbs. The milk then gets a smokey taste. If the milk is left for two days in the container, it curdles and becomes a sort of yoghurt. Camel milk takes four days longer than cow milk to curdle.
The Turkana excel in wood and leatherwork. The beautiful and attractively decorated wood vessels are generally made out of Ekware wood (Gardenia volkensi) and Ekuruchanait (Delonix alata).