In ancestral times, Kirbaji was the main source of meat from the water. It was cooked in a Kurma (earth oven). It was also used for medical purposes – the oil was used as a liniment and a moisturiser for the skin and a soup made from Kirbaji was used to relieve asthma. The oil was also used for cooking and as a mosquito and sand-fly repellent.
51cm W x 51cm H
Dry Pigment on Linen