How did the Israelites prepare manna according to Numbers 11:8, and why? Setting the Scene “The people went about and gathered it, and ground it on a handmill or beat it in a mortar, cooked it in a pot and made it into cakes. And its taste was like the flavor of cakes baked with oil.” What the Israelites Did • Gathered the manna each morning (cf. Exodus 16:21). • Chose one of two processing methods: – Ground it on a hand-mill (similar to grain). – Beat it in a mortar (pounded to a mash). • Cooked the prepared manna in a pot—boiling or stewing. • Shaped the cooked manna into cakes, then baked or dried them. Why They Prepared It This Way • Practicality: Grinding or pounding broke down the manna’s flakes, making it workable like flour (cf. Exodus 16:31). • Variety: God’s daily provision could be enjoyed in different textures—boiled, baked, caked—guarding against monotony (Numbers 11:5-6 shows their craving for variety). • Preservation: Cooking slowed spoilage until evening, respecting God’s command not to keep raw manna overnight (Exodus 16:19-20). • Obedience: Following God’s instructions demonstrated trust in His provision (Deuteronomy 8:3). • Worship: Receiving and preparing the bread from heaven acknowledged the Lord as the giver of “grain of heaven” (Psalm 78:24-25). Key Takeaways • God supplies daily needs, yet invites human effort in gathering and preparing. • Obedient stewardship of His gifts brings both sustenance and satisfaction. • Even in routine tasks—grinding, pounding, cooking—Israel learned reliance on the Living Bread who would ultimately fulfill this picture (John 6:31-35). |
    |