Note 183 — Chapter IX
Reading edition
The description given by Fr. Pinto in Dr. de Lacerda’s eighteenth-century journal of the preparation of manioc flour by the Murunda Kaffirs differs only from the Indian method in that the root is not squeezed, merely soaked till “almost rotten,” then dried and pounded (R.G.S., The Lands of Cazembe, 1873, p. 129).