permaculture

["Lawrence F. London, Jr." <lfl@intrex.net>]

Steve Diver wrot
+
> A survey of the production, consumption and storage of Kunu was carried
> out. Some of the information included consumption rate, processing 
> techniques
> and equipment, producer's status and grains used. About 73% consume Kunu
> daily, 26% occasionally; 1% know it is produced but may or may not be
> consuming it. Millet (Pennisetum typhoideum), sorghum ( Sorghum vulgare),
> maize ( Zea mays), rice (Oryza sativa) and 

acha ( Digitalis exilis) were used

Is this related to foxglove and why is it included?

> in its production in decreasing order of preference. The grains were used
> singly or combined; sorghum/millet was the most common combination in
> a ratio of 1:2 (w/w). Steeping was done in ordinary water for 1272 h,
> depending on the grain type, in local clay pots, plastic buckets, 
> calabashes
> or basins or 57 h in warm water (6070 °C). The grains were dry or wet
> milled with or without spices such as ginger, red pepper, black pepper,
> clove and garlic. Other ingredients introduced included: sweet potatoes,
> malted rice, malted sorghum and Cadaba farinosa crude extract. Both
> dry and wet milling was done with grinding mills, mill stones or mortar
> and pestle, depending on locality. The product was then cooked into
> a thin free flowing gruel. The various types of kunu were: Kunun zaki,
> Kunun gyada, Kunun akamu, Kunun tsamiya, Kunun baule, Kunun jiko,
> Amshau and Kunun gayamba. Kunun zaki was the most commonly
> consumed. Production and consumption cut across all social classes
> of the society.

Sounds like really good food. Considerable tailoring of seasonings
might be needed for digestibility for some.

I wonder of they make any kind of unleavened bread out of any of these 
ingredients;
like the "Essene Bread" we used to be able to buy in natural food stores, 
unleavened and
sunbaked not ovenbaked, where the grains were sprouted then formed into loaves for 
"un-baking".

LL

> Keywords
> Consumption and storage, Kunu, Traditional production
--
L.F.London
lfl@intrex.net
http://market-farming.com
http://www.ibiblio.org/ecolandtech