Encaphalartos hildebrandtii – Famine Foods

Encaphalartos hildebrandtii


Zanzibar: the spongy, farinaceous center of the trunk is used in times of food shortage. It is prepared by chopping into small pieces, then heaping for about a week to allow fermentation to take place [and for] the neutralization of certain toxic substances. They are then washed, preferably in hot water, and sun-dried, after which they are pounded and used for porridge, or by putting the flour into boiling water and continuing the boiling for some time and then stirring into a thick paste known as Ugali. The kernels of the plant are reported used as a famine food near Mombassa.

Additional Information

Name Authority:

 Plant Classification Group:
 Plant Locations:
 Plant References:

Location Map

This site is provided to Mr. Freedman by Dr. Jules Janick, Emeritus Professor and Former James Troop Distinguished Professor of Horticulture. The content on this site is provided and maintained by Mr. Freedman.