Note 72 — Chapter III
Reading edition
The ‘pombo’ of Eastern Africa. Maize is here macerated for three days, till germination takes place. It is then spread on leaves for fermentation, sun-dried on mats, and bruised. Mixed with cold water, in a pot, it is well stirred for two hours, and boiled for twenty-four hours; on the next day it is again boiled, and afterwards strained, cooled, and stored in calabashes.