Note 28 — Chapter I

Ekko—pronounced ekkau—is maize ground very fine, steeped in water till subacid, when the grosser particles are removed with the hand—they fatten poultry well—and the residue, boiled and eaten warm, resembles the Scottish oatmeal sowens. If kept till cold it hardens into a paste the consistency of blanc-mange; it becomes a cooling and nutritious diet, and plantain-leaved triangles of this article may be seen in every market throughout Yoruba. At Sierra Leone it is called aggidi.