African’s Mastery Of C-section Surgery In The Kingdom Of Bunyoro (Modern-day Western Uganda)

According to ancient documentation, these operations also had a significantly high success rate; both mother and child survived. This kingdom was known for its high success rate in complex procedures, which is a tribute to their exceptional medical knowledge. C sections were regarded as synonymous with death throughout this age. For instance, R.W. Felkin, a British traveler, saw Ugandans perform cesarean sections in 1879. Before the surgery, the healer cleaned his hands and the woman’s tummy with banana wine and semi-intoxicated her. To reduce bleeding, he made a midline incision and utilized cautery. He used massage to constrict the uterus but did not sew it up; instead, he used iron needles to pin the abdominal wound and covered it with a paste made from roots. The patient recovered well, and Felkin concluded that this technique was well-developed and had clearly been employed for a long time. Similar reports come from Rwanda, where botanical preparations were also used to anesthetize the patient and promote wound healing.

According to Felkin,

“The whole conduct of the operation suggested a skilled, long-practiced surgical team at work, conducting a well-trained and familiar operation with smooth efficiency.”

According to Mastura Wamara, a former nurse in Uganda,

“In those days, the Bunyoro of western Uganda fed pregnant women intensively in preparation for childbirth. Women in the community used to cook ground soup, beans and millet bread. They also used to steam sweet potatoes, cassava, green bananas and dark green vegetables. Mothers ate these before and after conception to reduce pregnancy related complications like anemia and malnutrition.”

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