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Shrunken Head Recipe

This primer on shrunken head preparation is, of course, gruesome, but also somewhat... fascinating. Because the process sounds so involved, like Martha Stewart trussing a turkey for Thanksgiving, these guys really have devotion to their craft:

The skin is boiled in plain water for no more than about half an hour; this reduces the skin by about half. The trophy is then dried on a stick thrust in the ground. Then the skin is turned inside out and all the flesh is scraped off with a knife. The tsantsa is then turned right side out and the slit in the rear is sewn together with string made from the inner bark of the Kumai palm.
And it goes on.



This page contains a single entry from the blog posted on February 25, 2005 5:30 PM.

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