22 FOOD FOR THE TROPICS 



being" deprived by roasting or boiling of the characteristic 

 acridity of the botanical order to which it belongs. 



In Fiji it is called Dalo ; and the varieties cultivated 

 there are Bassaga, Bega, Dalo ni Vanua, Karakarawa, Keri, 

 Kurilagi, Munin, Kuiawa, Sika Viloa, Sisiwa, Soki, Toakula. 



When taken out of the ground it can be kept fresh and 

 tit to eat for little more than a week. 



Some varieties are used for puddings, some for bread or 

 simply for boiling or baking, and are distinguished by the 

 different tinge (white, yellow, or purple) of the leaves, 

 stalks, and ribs of the leaves. 



Taro is sometimes parboiled, and then roasted. In the 

 Sandwich Islands a sort of paste, called Poi, is made from it, 

 and much used as food when boiled or fried. Paiai (hard or 

 dry Poi) is taro baked and beaten on a piece of wood with 

 a stone without being moistened with water ; then packed 

 in small bundles and bound in ti leaves, when it will keep 

 for months, and is the principal sea-store of tlie Sandwich 

 Islands vessels. " Soft poi " is taro baked, then moistened 

 with water, and beaten with a stone upon a piece of wood, 

 allowed to ferment, and then eaten. 



The young leaves are used as spinach, but, like the root, 

 they require to be well cooked. 



Sweet Potato 



{Batata edulis, or Ipomcea latatas) 



A native of tropical South America, but cultivated 

 in all tropical and sub-tropical countries for its root. 

 It is called Batata in Venezuela ; Mita alu (Hindustani) ; 



