30 FOOD FOR THE TROPICS 



Adoug-gouari (Abyssinia) ; Kachang-perut-ayam (Malay) ; 

 and Lubia (iVrabic). It is universally cultivated throughout 

 the tropics, but is less valuable than the Urd or Mung Beau. 



The seeds are sown at the commencement of the rains. 



The beans (seeds) are split like peas, or ground into 

 flour. The variety with white seeds (beans) is the best. 



The leaves, stalks, and stems are used as fodder. 



Groundnut 



{Arachis hpogma). 



A native of Peru and Brazil. It is called Mung-phali, 

 etc. (Hindustani) ; Verk-kadalai, etc. (Tamil) ; Yerushanaga- 

 kaya, etc. (Telegu) ; Mibe, etc. (Burmah) ; Mani (Peru 

 and Venezuela) ; Mendubim (Brazil) ; Myaebai (Burmah) ; 

 Loh-hwa-sang (China) ; Kachang-tanah (Malay) ; Pistache 

 de Terre (French Guiana) ; Njugu Nyassa, or Njugu 

 Mawe (Swahili) ; and, in the "West Indies, Pindar. Being 

 universally cultivated in the tropics, it has various local 

 names. The pods, though at first formed above ground, 

 are, as they increase in size, forced into the earth by a 

 natural motion of their stalks, and come to maturity three 

 to four inches under the surface. Hence the popular name 

 of Ground or Earth Nut. 



They are usually roasted. In West Africa they are made 

 into soup (after being roasted), with vegetables {^gg plant, 

 etc.), and condiments. A very good oil or butter is 

 extracted from the nut, having chemical constituents 

 similar to butter, and called " katchung " oil in India, " hwa- 

 sang-yu " in China. Where a mill for the expression of the 



