Note note 10 — NOTES TO PART I

10 Cassava flour (p. 26).--Mandioc (or cassava) was introduced into Congo from South America about the end of the fifteenth or beginning of the sixteenth century. Its native name is madioka, an evident attempt at saying mandioc. The roots when matured were soaked for a few days in pools, or streams, by which time they were soft. They were then peeled, cut in halves or quarters, and put on stones and small platforms in the sun until the pieces were quite dry. After this the pieces were laid out on shelves over their fires until friable, and they were then easily pounded in a mortar, sifted through a fine sieve, and the result was a very fine, white flour. Raw mandioc contains prussic acid, but the poison is eliminated by heat.