Note note 13 — NOTES TO PART I

13 Luku (p. 38).--The cassava flour is made as under note 10, and the luku is prepared in the following way: A saucepan of water is set on the fire, and when the water boils, the cook takes a basket of the flour and sprinkles it with one hand in the boiling water and stirs it with a stick held in the right hand. This process is continued until the porridge is stiff and can be turned out as one whole pudding from the saucepan. When a person is eating it, he breaks off a piece, rolls it in his fingers, dips it in some gravy and then lets it roll down his throat without masticating, otherwise it will stick to the teeth like toffee.