148. Cryptolepis oblongifolia (Meisn.) Schlecht. (Asclep.). 

 Bwazi (C), lambulwe (Tu). 



Erect branching shrub up to 4 ft., stems red brown, rough, yellow or yellowish- 

 green flowers in many flowered cymes. 



The leaves are cooked with potashes and form a slimy product, thelele, they can 

 be found all the year round but are best in the rains (Kasungu). 



Ref. 26. 



149. Cucumis hirsutus Sond. (Cucurbit.). 



Mkuwikuwi (N), mkunguyanjila (Y). 



A perennial with a tuberous root, stiff angular stems, leaves very variable 

 usually 3-5 ins. long, male flowers up to 1 in. in diameter, 1-3 together, female 

 flowers solitary, fruits ovoid, IJ ins. diameter, nearly smooth with a few scattered 

 hairs, mottled green and white, seeds small. 



The leaves are eaten from October to November, cooked in the same way as 

 pumpkin leaves (See Cucurbita maxima). The fruits are eaten raw but are not much 

 liked (Kasungu). 



Ref. 1. 



150. C. melo L. var. cultus Kurz. 



Kayimbe (N), mpombe (Y), luvnmhe (Ng). 



The fruit is often spherical, about 3 ins. in diameter but may also be cylindrical, 

 the skin is green and turns yellow as it ripens. Grown all over the country. 



The fruits are eaten raw. The fruits are dried after removal of the seeds and 

 are stored until needed. They then require to be cooked with potashes to soften 

 them and with groundnuts to give them some flavour. 



151. C. metuliferous E. Mey. ex Schrad. 

 Kangamkhwani (N), meaning like pumpkin leaves. 



A herb found in the hills. 



The leaves are cooked as a side-dish from September onwards in the Dzenza 

 and Lilongwe areas. 



152. C. sativus L. (Cucurbit.) Cucumber. 

 Mankhaka (N), mangaka, masakasa (Y), uwimbi (Tu), makaka (Su). 



This is the common kind of cucumber grown in Europe. The variety usually 

 grown in this country has a squat cylindrical-shaped fruit about 4 ins. long with 

 slight raised projections on its surface. Widespread. 



The fruit is eaten raw as an extra food. The seeds are pounded and are used 

 instead of groundnuts to add to side-dishes. 



153. Cucumis sp. afP. C. dipsaceus Ehrenb. Small prickly cucumber. 



Cikanyanga. cikolowe (N), cipokolo (C), ingolowe (Y), muhauxi (Ngu), cikopa, 

 kasongwe (Tu). 



A perennial herb planted in the maize gardens through which it trails. It 

 bears prickly green fruit about 1 J ins. in diameter which are juicy inside and contain 

 a number of seeds. They are grown very commonly in some hill areas, e.g., Kota 

 Kota, less so in the foothills and only occasionally on the Lake-shore. 



The fruits are cooked as a side-dish. They are split in two ; the seeds are squeezed 

 out and the remaining skin well washed to remove both seeds and the dirt which 

 always clings to the fruit. They are then cooked in fairly strong potashes until 

 soft (30 minutes) ; then pounded groundnuts and salt are added. If available tomatoes 



43 



