Encaphalartos hildebrandtii
Uses
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:
- Lehm.