Mice skewers, deliciousness or survival?
So called,"in the villages of the hinterland of Malindino people eat mice", it would sound like an alarm for the desperate poverty of the population of the coastal district.
Not that the situation is not critical, but the choice of many natives to feed on farm animals (let's be careful, it is not pantegane or nutrie, nor sewage topastri), is given especially by the pleasure of meat that, according to the mzungu who have had the courage to taste small rodents, recalls the flavor of wild rabbit.
A few years ago, readers sent us a photo from the village of Mpirani, inland from Mambrui, which showed the way in which farm mice are cooked, on the spit above coal. 
For the inhabitants of the poor areas of the coast, this is a real gastronomic delicacy, so much so that children hunt mice in the hope that their parents can cook them. Almost every day from those parts, the main dish, together with the indispensable polenta, is composed of field herbs (mchicha, sukuma) and tomato, with mirage every so often of beans and almost never of beef. 
At this point the mice, besides renewing an ancient tradition of the "giriama", become an important protein food. 
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