86 



9 inches to a foot in length, and about 18 inches in 

 breadth, of a pale green colour, blotched with purple. 

 The foot stalk is about 3 inches in circumference, and 

 is covered with soft fleshy spines. The root of the 

 daiga is ripe when the leaf dies down, in which con- 

 dition it remains until the flower appears above the 

 ground the next season. It is considered nutritious 

 although very acrid, and it cannot be used until 

 cooked. It is said to aid fermentation, and is mixed 

 with some other roots and fruit in making Fijian 

 bread mad red. 



Another esculent root yaka, or ica yaka (pachyr- 

 rhizus angulatus), is also found wild in all parts 

 of Fiji, but not so common on wooded as on open 

 grass land. It is a herbaceous plant, bearing tri- 

 foliate leaves and white flowers tinged with blue. 

 The roots, or tubers, are the edible part of the plant. 

 They grow to a size of about 3 feet in length and 

 3 or 4 inches in diameter. They have a flat, sweetish 

 taste, and are very stringy even when well cooked. 



The tavoli (dioscorea nummularia), yields an es- 

 culent root which, when in season, is much relished 

 by the Fijians. It grows wild in the forests, and 

 abounds in some parts of Taviuni, Ovalau, &c. The 

 root is about the size of a large carrot. It is gene- 

 rally eaten roasted, and, although a little fibrous, 

 i^ dry and mealy, and its taste is not unpleasant. 

 The kaili (dioscorea bulbifera) is another yam, which 

 is found growing wild in the woods. It is not so 

 much ]•( dished as the If roll, and requires to be 

 soaked in water to remove its acridness before being 

 boiled or roasted. 



The masawe (dracaena sp.) is largely cultivated 

 by the Fijians, and may be seen growing round the 



