80. Burkea africana Hook. (Caesalp.) Rhodesian Ash. 



Mkalati (N, Y, C), kalinguti (To), kawidzu, kabidzu (Tu). 



A tree varying in size, depending on locality, attaining 50 ft., bark rough grey, 

 leaves deciduous, alternate bipinnate, flowers in simple or branched spikes, sweet 

 scented, white, pods small flat, one-seeded hanging in clusters. On heavier soils and 

 sands of lower foothills. 



Timber yellow with a dark heart, fairly resistant to ants and borers, heavy 

 hard and compact and has small shrinkage; after seasoning is extremely hard to 

 work. Used for furniture, wagons, poles, etc. Wood was formerly the only fuel 

 permitted by custom in iron smelting in S. Nyasaland and is still so used in Rhodesia. 

 Bark yields a gum of fairly good quality and is also used medicinally as an aphrodisiac. 



Ref. 9; 14; 15; 22; 26; 27. 



*81. Caesalpinia decapetala (Roth) Alston (Caesalp.) Mauritius Thorn. 



Mlunguzi (C, Y), lunguzi (G), kapitagwilere (C, Mkhoma). 



A scandent thorny shrub or liane, native of India, pimiae in about six to ten 

 pairs, leaflets almost symmetric oblong to oblong elliptic, flowers yellow in simple 

 racemes, pods brown somewhat woody and recurved with the upper suture dilated 

 into a narrow wing. Found in the Kota Kota and Lilongwe Districts. 



A live hedge plant, makes an impenetrable barrier ; often planted round kraals 

 where, unless kept well in check, it flourishes to such an extent in the rich soil that 

 it tends to fill the entire kraal, does not do well on poor land, best grown from seed. 

 It is so thorny that it can best be likened to barbed wire. 



Ref. 14; 26. 



82. Cajanus cajan (L.) Millsp. (Papil.) Pigeon pea. 



Nandolo (N), mbehmende (Y), epiveri (Ngu), mbwete (Se), mbenge, nyandolo (Tu), 

 mtambe za miti (To), imbange (Nk, Su). 



A shrub growing to about 6 ft., characterized by thin straight branches and 

 small trifoliate leaves. It bears yellow flowers and pods, 2-3 ins. long containing 

 small yellow or grey pea-like seeds. It is prone to various insect pests hence in 

 many parts of the country is grown each year from seed although it will continue 

 to bear under favourable conditions for four or five years or longer. The plant 

 resists drought well. 



The peas are cooked in a variety of ways and are eaten either fresh or dried. 

 The young seeds when boiled make an excellent vegetable for European use. 



The following are the more important ways of preparing the peas : — 

 (a) Boiled in their skins as a side-dish. 

 (6) Mashed with their skins removed as cipere, they are preferred in this 



form as the skins are slightly acrid tasting. 



(c) Boiled with whole maize. 



(d) The very young pods are cooked with the help of potashes, pounded 

 and t matoes are added and the mixture forms a side-dish (S. Province). 



Cooking Times 



Dry unsoaked — four to five hours. The pot needs filling five times with water. 



Dry soaked overnight — two to three hours. 



Fresh — one and a quarter to two hours. 



The seed coat is tough and acrid tasting, difficult to remove. It may be removed 

 in the following ways : — 



(1) By parboiling and then poimding with wood ashes or by boiling with 



ashes. 



28 



