Note 123 — Chapter V

Akansan is corn (maize), finely levigated by means of cankey stones, which resembles the “rubstones” of Ireland. Here, as in Europe, the instrument precedes the “quern”; it is the rudest and the most laborious way of grinding, but the best. The nether stone is a smooth granite slab, convex behind, and above hollowed into a concavity by use: it is disposed at an angle, sloping from the grinder, so as to allow the ground material to fall off. Some thirty to forty grains of well-soaked maize are placed upon it, to be bruised and pounded with a circular stone rubber or pestle, tapering, for a handle, at both ends. The housewives work like painters grinding colours, often stopping to wet the corn with water, and they are unpleasant to behold. The material is then placed in wallets like cowrie-bags, and during one day is allowed to ferment in the sun. It is afterwards mixed with water boiled in country pots, and laboured till the sediment, which is good for fattening sheep, goats, and pigs, subsides. The clearer portion is again strained, and boiled to the consistency of gruel. It hardens like blanc mange when it cools; and, lastly, it is packed in leaves. This African succedaneum for bread is wholesome, nutritious, cooling, and slightly acidulated—the sour and the bitter are instinctively preferred in hot, damp, and bile-exciting climates. It is almost always procurable in Yoruba, a few cowries per diem support a man, and if well made, as by the women of Hausa and the parts adjoining, it will be relished by the traveller after a week’s practice. Mixed with water and drunk, it forms a cool subacid drink, suitable for hot weather. I cannot but suspect that the “Akassa Creek,” which connects the Brass and Nun rivers, derives its name from this “staff of life.” Agidi and cankey are coarser stuffs; lió is stronger than akansan: káji is the smallest and highest flavoured, and there are other varieties, as numerous as our breads. Fufu is mashed yam. “Wo,” pronounced Waw, and by some travellers written Dab-a-dab, or Dabb-adab, is a kind of hasty pudding, eaten cold; a thick pancake of maize or Guinea corn-flour, mixed with boiling water, and stirred about with sticks till thickened to the consistency of batter; it is then picked out with bits of gourd, and moulded till cold in a shallow calabash. We found it by no means unpalatable, especially when it came from “the palace.” The Dahomans, it will be seen, are anti-Banting, and fond of azymous food.