36 FOOD FOR THE TROPICS 



Shea Butter 



{^Butyrospermwn FarJcii) 



Ifc is called in West Africa, Galani, or Bambouk Butter 

 Tree ; or Kadanya ; Toso (Fulfulde) : Karehi (Fulbe) ; 

 Kadena (Haussa) ; and Ce (Senegal) ; Kunuri (Bar! tribe 

 of Equatorial Africa) ; Lulu (Arabic) ; and Mipampa (Lake 

 Regions of East Africa). Found chiefly on the mountains 

 of tropical West Africa and Nileland ; but especially abun- 

 dant in the Niger country, Nileland, Niam Niain country, 

 Madi, Borneo, and Gaboon. 



When the land is cleared this tree is always left standing. 

 The butter, which is solid, is obtained from the kernel by 

 drying the stone in the sun after the pulp is removed. The 

 kernel is bruised in the usual way in the mortar, boiled, 

 and as the butter comes to the surface it is skimmed off. 

 This butter, Mungo Park states, is whiter, firmer, has a 

 richer flavour than cows' butter, and keeps a whole year 

 without salt. Henderson says that of all the fats with 

 which he is acquainted this seems to remain the longest 

 unaltered. 



i 



Juvia Butter 



{BertJioUetia excelsa) 



A native of Brazil on the Orinoco and Amazon Rivers ; 

 especially abundant at Topaiunquara. It is called Castan- 

 heiro-do-Para, and in Guiana is known as Tuka. 



The nuts are at first enclosed in an outer woody shell as 





