Note note 11 — NOTES TO PART I

11 Kwanga (p. 26).--The cassava root was soaked, peeled, and cored, as under note 10. Then, instead of being dried, it was thoroughly kneaded and all lumps removed. The dough-like substance was made into long sausages of various lengths and thicknesses, according to the districts, or into balls like suet puddings. I have seen the sausages in one district twenty feet long and two inches thick, and in another twelve inches long and four inches thick. But whatever the shape, the dough was wrapped in palm-leaves, or in leaves like the aspidistra, and steamed until well cooked. These kwanga would then keep sweet for several days. They were sold on the markets, 346and an average price would be at the rate of four shillings for two cwt.; and four pounds were quite sufficient for a man per day.