Page:Travels in West Africa, Congo Français, Corisco and Cameroons (IA travelsinwestafr00kingrich).pdf/242

 should be men, yet all the cooking among the natives themselves is done by women, and done abominably badly in all the Bantu tribes I have ever come across; and the Bantu are in this particular, and indeed in most particulars, far inferior to the true Negro; though I must say this is not the orthodox view. The Negroes cook uniformly very well, and at moments. are inspired in the direction of palm-oil chop and fish cooking. Not so the Bantu, whose methods cry aloud for improvement, they having just the very easiest and laziest way possible of dealing with food. The food supply consists of plantain, yam, koko, sweet potatoes, maize, pumpkin, pineapple, and ochres, fish both wet and smoked, and flesh of many kinds—including human in certain districts—snails, snakes, and crayfish, and big maggot-like pupæ of the rhinoceros beetle and the Rhyncophorus palmatorum. For sweetmeats the sugar-cane abounds, but it is only used chewed au naturel. For seasoning there is that bark that tastes like an onion, an onion distinctly passé, but powerful and permanent, particularly if it has been used in one of the native-made, rough earthen pots. These pots have a very cave-man look about them; they are unglazed, unlidded bowls. They stand the fire wonderfully well, and you have got to stand, as well as you can, the taste of the aforesaid bark that clings to them, and that of the smoke which gets into them during cooking operations over an open wood fire, as well as the soot-like colour they impart to even your own white rice. Out of all this varied material the natives of the Congo Français forests produce, dirtily, carelessly and wastefully, a dull, indigestible diet. Yam, sweet potatoes, ochres, and maize are not so much cultivated or used as among the Negroes, and the daily food is practically plantain—picked while green and the rind pulled off, and the tasteless woolly interior baked or boiled and the widely distributed manioc treated in the usual way. The sweet or non-poisonous manioc I have rarely seen cultivated, because it gives a much smaller yield, and is much longer coming to perfection. The poisonous kind is that in general use; its great dahlia-like roots are soaked in water to remove the poisonous principle, and then dried and grated up, or more commonly beaten up into a kind of dough in a wooden trough