are also added. The fruits are eaten from May to July and any surplus fruit are 

 dried. They are split, the seeds are removed and the skins spread in the sun and 

 left for 2-3 days. They are stored in earthenware pots for as long as a year. The 

 seeds are occasionally dried, then pounded and used to take the place of groundnuts 

 in side-dishes. The leaves are eaten when other side-dishes are very scarce, e.g., 

 Kasungu, they are mixed with cipwete (See No. 154) leaves. 



154. Cucumis sp. Prickly cucumber. 



Litapwito (Y), khanyanga (Ngu), cipwete (N, Tu). 



An annual herb, which trails along the ground, planted in the maize gardens, 

 the fruits are large, about 4 ins. long, they are very juicy and are covered by a tough 

 skin on which are a number of stout prickles. The fruit turns from green to yellow 

 as it ripens in April and June. Common at elevations over 4,000 ft. 



The fruits are eaten raw including the skin when tender. The flesh is very 

 refreshing, juicy and slightly acid-tasting and large numbers are eaten especially 

 by children. The fruits are sometimes dried, they are split open, the seeds removed 

 and the skins spread in the sun. 



155. Cucurbita maxima Duch. (Cucurbit.) Pumpkin or squash. 

 Dzungu (N), lyongu (Y), msuku (Ngu), tange {S\i),ju7igu (Tu), tanje (To), mu7igu (Nk). 



An annual with large 5-lobed leaves and large yelloAv flowers, fruits very variable, 

 one of the commonest kinds is disc-shaped about 9 ins. in diameter with green skin, 

 yellow as it ripens. Very widespread throughout the Protectorate. Among the 

 aCewa in the Kota Kota Hills, there is often a special pumpkin-planter in each village, 

 usually an old woman known for her successful planting. They are planted in the 

 stream-bed gardens, madimba, about September in the hills and the leaves are ready to 

 pick in November. From this time onwards, leaves are available either from 

 stream-bed gardens or main gardens until March or April depending on the lateness 

 of the rains. Pumpkin leaves find a ready sale at markets or can be exchanged for 

 maize. 



The leaves, mkhivani (N), liponda lya ndwelo (Y), mpangwe ya nyungu (Tu), 

 cinkuwi (To), ilipwysia (Nk), matapa a minyuko (Ngu). 



The leaves are the most commonly eaten and the most universally liked of all 

 edibl > leaves. They are picked when young and are cooked as a side-dish. The 

 fibres from the outside of the stem and the back of the leaf are peeled off and the 

 blades broken across by hand. Young leaves cook in under 30 minutes while older 

 ones often need the addition of soda or potashes to soften them^ The cooked leaf 

 is of a mealy consistency and of a particularly agreeable flavour. When pounded 

 groundnuts and tomatoes are added it is especially appetizmg. When well-cooked 

 pumpkin leaves are the side-dish then the Nyasaland African is happy, as he knows 

 that he will then be able to eat enough nsima (porridge) to be really full {ivakhuta). 



Dried leaves, mfutso. 



The leaves are dried towards the end of the rains whenever there is a sufficient 

 amount available. For details of the process see Vigna unguiculata. 



The flowers, ciluwe (N), ujawe (Y). 



The male flowers, which are produced in abundance, are very commonly cooked. 

 They are usually mixed together with some leaves. The outside calyx is removed 

 before cooking and the flowers split in two. 



The fruits are eaten as an extra food. They are cooked in the following ways :— 

 {a) The fruit is cut into four pieces and put into a pot with a little water. 



Banana leaves are placed on top and a second pot put on as a lid; thus the 



fruit is steamed. No salt is added. If the fruit is young it is cooked whole 



and all of it including the seeds are eaten. 



44 



