Note 69 — Chapter III
Reading edition
It is almost as complicated as the Hindu’s curry, though far inferior in delicacy of taste. The material is fish, flesh, and boiled fowl, with yam or koko, flavoured with onions or shalots, ground cocoa-nut, malaguetta and other peppers, red and green okros or occros (Hibiscus esculentus) in large quantities, and lastly, refined palm oil, which gives the goût. In black man’s palaver sauce they insert ‘affitti’ or ‘ogiri,’ a condiment about as aromatic as bad asafœtida.