26 FOOD FOR THE TROPICS 



The pod is from two to three inches in length, and 

 scimitar-shaped. 



The best variety is the large, oval, white-seeded kind, 

 with, at most, a brown or black mark close to the hilum, 

 being preferable to the flattened renif orm kind with blotches 

 of red or black veinings. 



The large flat, ivorj-like, young green beans (seeds) are 

 shelled, and boiled for about two hours, until quite soft. 

 They are then exceedingly agreeable, and have a mealy, 

 roast-chestnut-like flavour. When old, soak in water 

 overnight, simmer for three hours, pour off the water, 

 and add some milk, oil, spice, and salt. 



In some parts of China the beans are ground to a coarse 

 powder, mixed with a little water, then pressed into masses 

 like cheese, and cooked as required after being finely grated. 



Caraotas negras are a staple article of food in Venezuela, 

 and " feijao " is the national dish of Brazil. 



Green Gram 



{PUaseolus mung) 



A native of India. In the Hindustani language it is 

 called Mung, and sometimes Green Gram ; Dochirokko 

 (Kisuah, East Africa) ; Posue (Kichamb, East Africa) ; 

 Bokwa (Bongo, East Africa); Ntoyo (Wanyoro, East 

 Africa) ; Lentejas (Venezuela) ; Munge (Arabic) ; Dau- 

 muong-an, etc. (Cochin-China) ; Siru-payaru (Tamil) ; 

 Wuthulu (Telegu) ; and Pai-nouk, etc. (Burmah). 



Mung has dark green leaves, and much smaller and 

 shorter seeds than Urd (see next page). There are three 

 varieties with green, yellow, or black seeds, viz. green-seeded 



