“to clean or remove charcoal
from the outside of the calabash gourd
after cleaning the interior of the gourd.”
The gourds — used as containers especially for milk and sour milk — are cleaned with a stick of wild olive wood (olóírién), the end of which is a live coal. This burns away any pathogens or other bad stuff and lines the interior of the gourd with charcoal, which has a filtering/purifying effect. It also gives your milk a smoky taste. So if you’re taking chai in the villages and your tea tastes a bit like smoked cheese, this is why.
So AMESÚT only refers to the removal of olive wood charcoal from the outside of a gourd that’s just been cleaned on the inside.
How’s that for specificity?