43. Anthocleista zambesiaca Bak. (Logan.) Cabbage tree. 

 Nguonguo (Y, N), nkungubwi (N), mgolya (Tu). 



A tall slender tree with a crown of very large leaves at the apex, leaves evergreen, 

 blade 18-30 ins. long, oblong, ovate. 



Timber soft, useful for boxes. 

 Ref. 9. 



44. Antidesma venosum E. Mey. ex Tul. (Euphorb,). 



Mpungulira (N, Y, C), mdundira, mpululu, mdyapimhwa (Y), cidiapumbwa, cidia- 

 fumbwa (N), sirika (To), kamanena (Nk). 



Much- branched small tree up to 30 ft., leaves more or less elliptic, alternate, 

 simple, hairy below, male and female flowers greenish -A\hite borne in spikes and 

 uxillary racemes 5 ins. long. Flowers in November and forms small yellowish-red 

 fruits in December. Found at Lake-shore levels. 



The fruits are edible, they are sweet, slightly acid tasting, and used for fish bait. 

 An infusion of the roots mixed with others is used as cure for khunyu (C), epilepsy ( ? ) ; 

 and for colds and coughs, roots toxic and used in magic (Tt.). 



Ref. 1; 7; 9; 12; 15; 26. 



45. Apodytes dimidiata E. Mey. (Icacin.) Pear wood. 

 Lifefe (N, Y), mzaza, mtututu, zuzuma (Tu), cimila, msuwi (Y), msusumba (C), mtibulo 



(Mg), katole, mnyembedwe, mcima (N). 



A much-branched evergreen shrub or tree up to 50 ft., with alternate leathery^ 

 long-stalked leaves, flowers small yellow-green in much-branched panicles at the 

 ends of the branches, fruits small black berries. Found widespread at all elevations. 



Wood even-grained and dense. It is greatly prized in S.A. for felloes in wagon 

 construction, but it is also used for railway trolley work and to a small extent for 

 turnery. It works without difficulty and to a fine finish. Weight 41-65 lb. per 

 cu. ft. 

 Ref. 17; 22; 26. 



*46. Arachis hypogaea L. (Papil.) Groundnut, peanut. 



Ntedza, nsawa (N), ntesa (Y), manduwi (Ngu), syaba, matewere (Tu), mbalala (To), 



masyawala (Nk). 



An exotic from Brazil; a small annual trailing plant remarkable for its habit of 

 burying its seedpods in the ground to ripen. It has a yellow pea-like flower. Believed 

 to have reached Nyasaland from the Congo, via the Yao traders, and not up the 

 Zambezi via the Portuguese. 



Methods of Preparation : — 



(1) Nsinjilo, thendo (N), ndwelo (Y), kipomi (Nk), tendelo (Tu). The nuts are 

 lightly pounded and added to almost any kind of side-dish, particularly to leaves. 

 They are also added to vegetables such as okra, egg fruit, green pawpaws and 

 tomatoes and to almost any kind of edible fungi [bowa). If plentiful they are used in 

 about the proportions of one part shelled nuts to three parts by weight of vegetable. 

 They are added during the last few minutes only of cooking and are well stirred in. 

 This is by far the most important use that is made of groundnuts by Africans in 

 Nyasaland. 



(2) Occasionally the nuts are boiled alone to serve as a side-dish or are boiled 

 mixed with cowpeas. 



(3) The nuts are roasted and then pounded with salt until a fine powder results. 

 The mixture is then pressed into a cake which if left becomes very hard and can be 

 stored for a considerable time. In this form it is known as cibwandila or ciponde 



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