CHAPTER IV 



MEAT 



It is very difficult to get good fresh meat in the tropics, 

 but in mountjiinous country, higher tlian ijOOO to 4000 feet 

 above sea-level, it can often be obtained ; even in these 

 cooler altitudes it is never very enticing. 



A good substitute is found in fish, turtle, beans, and 

 peas, etc. These all have more proteids than meat, and 

 the groundnut has much butter in addition. The natives 

 of India are much in advance of Europeans in the prepara- 

 tion of pulse. It is prepared like split peas ; or ground 

 into flour, then mixed with some liquid into a paste, and 

 made ultimately into solid balls which can be grated into 

 a powder as required. All this facilitates the cooking, and 

 is eminently suited for easy digestion. 



Lima Bean 



{Phaseolus lunatus) 



A native of tropical America. In the West Indies it is 

 called Sugar or Hibbert Bean ; Duffin Bean (India) ; 

 Bunburbutti (Bengali) ; Kursumbulle PuUie (Hindustani) ; 

 Kabarou by the Sakalaves in the south of ^Madagascar ; 

 Unverango or Btuma (Wanyoro, East Africa) ; Dau-dai 

 (Cochin-China) ; and Kajang-koakara (Java). 



