4. Tubani, dried beans pounded, kanwa added, tied up in folded palm or other leaf and boiled.
5. Ḍan wake, bean meal with kanwa boiled in lumps and balls, eaten with a soup or sauce of ground-nuts, salt, pepper, &c. (romon geḍa).
6. Ḳosai, dried beans soaked in cold water, ground moist, and then boiled in ground-nut oil and made into balls or dough-nuts; (mucilage of [yoḍo], q.v. may be added for cohesion); ḳosai of beans nearly corresponds with kwalli kwalli of ground-nuts, and abakuru of [kwaruru], q.v.
7. Wasa wasa, porridge of ground beans.
8. Maka (East Hausa), bean leaves dried and used in soup.
harawan wake = bean straw used as fodder.
kowar wake = bean pods or husks.
jimḅirin wake = immature bean pods used as a vegetable often uncooked.
The following saying is applied to the bean:—“na gazawa garkuwar maiḳi niḳa, ka ḳi fari uku, ka ḳi a gona, ka ḳi a tukunya, ka ḳi a chiki.” These are nicknames for the bean, which is both an unprofitable crop and an inconvenient and coarse kind of food, but the stranger goes home and describes them as novelties which he has seen—the bane of the indolent who will not take the trouble to grind it—in the field it occupies more space than its value—in the pot it requires long cooking—in the stomach it disagrees.
waken Ankwai, waken bisa, a large climbing bean, cultivated in some districts; probably the white-seeded var. of Canavalia ensiformis, DC. “Sword Bean,” vide under [ḅarankachi]. (Ankwai, a pagan tribe in Muri).