B 22 Katsohola. 



The root is eaten in July and August if the bush is burnt early so that the 

 plants can be found. 

 B 23 Kwapa (Tu), majuwadoro (Ng). 



A herb with long strap-shaped leaves, grows in moist situations. The leaves 

 are cooked after being broken into small pieces, potashes are needed to soften them 

 and they form a slimy product, thelele (Ekwendeni, Mzimba District). 

 B 24 Malimba, kalingena (C). 



A very small herb whose leaves are cooked with potashes to form a slimy product, 

 thelele (Dzenza, Lilongwe), 

 B 25 Mayingwe (C). 



The very small leaves are cooked occasionally for a side-dish (Kota Kota Lake- 

 shore). 

 B 26 Mkomwa. 



A tree found growing up to 3,500 ft. with edible fruit and kernel. 

 B 27 Mlanya (Y). 



The roots are cooked as potatoes and are not bitter ; they are eaten in October 

 and November (Fort Johnston). 

 B 28 Mpece. 



The root is eaten raw in November to December (Mphunzi, Dedza). 

 B 29 Mtombodwa. 



A herb with succulent stems found at all elevations. The stems are chewed 

 as they are refreshing. They are often chewed by men when going hunting (Ncheu 

 and Dedza Districts). 

 B 30 Musimphi (To), an edible leaf. 

 B 31 Muyuyu (To, an edible leaf. 

 B 32 Nakumbira (N), probably Amaranthaceae. 



The leaves are cooked with or without potashes and are often mixed with 

 namabondo, see B 34. 

 B 33 Nalepule (C). 



A herb with large leaves foimd both in the hills and near the Lake ; the leaves 

 are cooked with potashes, groundnuts and tomatoes are added. The dish is said 

 to taste like limanda, {Hibiscus sp). 

 B 34 Namabondo. 



A herb found widespread; the leaves are cooked as a side-dish, sometimes 

 potashes are used, groundiiuts and tomatoes are added (Mlanje). 

 B 35 Namzalamba (C). 



A tree which produces a strong bird lime, ulimbo, and which is sometimes 

 planted for this purpose. 

 B 36 Nderepule, kamwala. 



A herb with long fleshy leaves found near water. The leaves are cooked with 

 potashes and form a slimy product, thelele. 

 B 37 Ngotwe, nkhotwe (C), ndiabaivala (Y), probably Asclepiadaceae. 



A straggling herb ; the leaves are cooked fairly often with or without potashes. 

 They may first be pounded, the product is mealy in consistency and is well liked 

 (Kota Kota foothills, Lilongwe and Fort Johnston hills). 

 B 38 Nkhonkho. 



A kind of water lily; the tubers are eaten (Mphunzi, Dedza). 

 B 39 Nkwekwete (He), an edible leaf. 

 B 40 Pulolo (He), an edible leaf. 

 B 41 Thyothyo (Port Herald). 



Found in the hills, the leaves are cooked as a side-dish. 

 B 42 Usakasaka (Su), an edible leaf 



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