Travels in West Africa: Congo Français, Corisco and Cameroons

by Mary Henrietta Kingsley

This manioc meal is the staple food, the bread equivalent, all along the coast. As you pass along you are perpetually meeting with a new named food, fou-fou on the Leeward, kank on the Windward, m’vada in Corisco, ogooma in the Ogowé; but acquaintance with it demonstrates that it is all the same - manioc.

It is a good food when it is properly prepared; but when a village has soaked its soil-laden manioc tubers in one and the same pool of water for years, the water in that pool becomes a trifle strong, and both it and the manioc get a smell which once smelt is never to be forgotten; it is something like that resulting from bad paste with a dash of vinegar, but fit to pass all these things, and has qualities of its own that have no civilised equivalent.

I believe that this way of preparing the staple article of diet is largely responsible for that dire and frequent disease “cut him belly,” and several other quaint disorders, possibly even for the sleep disease. The natives themselves say that a diet too exclusively maniocan produces dimness of vision, ending in blindness if the food is not varied; the poisonous principle cannot be anything like soaked out in the surcharged water, and the meal when it is made up and cooked has just the same sour, acrid taste you would expect it to have from the smell.

The fish is boiled, or wrapped in leaves and baked. The dried fish, very properly known as stink-fish, is much preferred; this is either eaten as it is, or put into stews as seasoning, as also are the snails. The meat is eaten either fresh or smoked, boiled or baked. By baked I always mean just buried in the ground and a fire lighted on top, or wrapped in leaves and buried in hot embers.

The smoked meat is badly prepared, just hung up in the smoke of the fires, which hardens it, blackening the outside quickly; but when the lumps are taken out of the smoke, in a short time cracks occur in them, and the interior part proceeds to go bad, and needless to say maggoty. If it is kept in the smoke, as it often is to keep it out of the way of dogs and driver ants, it acquires the toothsome taste and texture of a piece of old tarpaulin.

Now I will ask the surviving reader who has waded through this dissertation on cookery if something should not be done to improve the degraded condition of the Bantu cooking culture? Not for his physical delectation only, but because his present methods are bad for his morals, and drive the man to drink, let alone assisting in riveting him in the practice of polygamy, which the missionary party say is an exceedingly bad practice for him to follow. The inter-relationship of these two subjects may not seem on the face of it very clear, but inter-relationships of customs very rarely are; I well remember M. Jacot coming home one day at Kangwe from an evangelising visit to some adjacent Fan towns, and saying he had had given to him that afternoon a new reason for polygamy, which was that it enabled a man to get enough to eat. This sounds sinister from a notoriously cannibal tribe; but the explanation is that the Fans are an exceedingly hungry tribe, and require a great deal of providing for. It is their custom to eat about ten times a day when in village, and the men spend most of their time in the palaver-houses at each end of the street, the women bringing them bowls of food of one kind or another all day long. When the men are away in the forest rubber or elephant-hunting, and have to cook their own food, they cannot get quite so much; but when I have come across them on these expeditions, they halted pretty regularly every two hours and had a substantial snack, and the gorge they all go in for after a successful elephant hunt is a thing to see - once.

There are other reasons which lead to the prevalence of this custom, beside the cooking. One is that it is totally impossible for one woman to do the whole work of a house - look after the children, prepare and cook the food, prepare the rubber, carry the same to the markets, fetch the daily supply of water from the stream, cultivate the plantation, etc., etc. Perhaps I should say it is impossible for the dilatory African woman, for I once had an Irish charwoman, who drank, who would have done the whole week’s work of an African village in an afternoon, and then been quite fresh enough to knock some of the nonsense out of her husband’s head with that of the broom, and throw a kettle of boiling water or a paraffin lamp at him, if she suspected him of flirting with other ladies. That woman, who deserves fame in the annals of her country, was named Harragan. She has attained immortality some years since, by falling down stairs one Saturday night from excitement arising from “the Image’s” (Mr. Harragan) conduct; but we have no Mrs. Harragan in Africa. The African lady does not care a travelling whitesmith’s execration if her husband does flirt, so long as he does not go and give to other women the cloth, etc., that she should have. The more wives the less work, says the African lady; and I have known men who would rather have had one wife and spent the rest of the money on themselves, in a civilised way, driven into polygamy by the women; and of course this state of affairs is most common in nonslave-holding tribes like the Fan.

Mission work was first opened upon the Ogowé by Dr. Nassau, the great pioneer and explorer of these regions. He was acting for the American Presbyterian Society; but when the French Government demanded education in French in the schools, the stations on the Ogowé, Lembarene (Kangwe), and Talagouga were handed over to the Mission Évangélique of Paris, and have been carried on by its representatives with great devotion and energy. I am unsympathetic, in some particulars, for reasons of my own, with Christian missions, so my admiration for this one does not arise from the usual ground of admiration for missions, namely, that however they may be carried on, they are engaged in a great and holy work; but I regard the Mission Évangélique, judging from the results I have seen, as the perfection of what one may call a purely spiritual mission.

Lembarene is strictly speaking a district which includes Adânlinan lângâ and the Island, but the name is locally used to denote the great island in the Ogowé, whose native name is Nenge Ezangy; but for the sake of the general reader I will keep to the everyday term of Lembarene Island.

Lembarene Island is the largest of the islands on the Ogowé. It is some fifteen miles long, east and west, and a mile to a mile and a half wide. It is hilly and rocky, uniformly clad with forest, and several little permanent streams run from it on both sides into the Ogowé. It is situated 130 miles from the sea, at the point, just below the entrance of the N’guni, where the Ogowé commences to divide up into that network of channels by which, like all great West African rivers save the Congo, it chooses to enter the Ocean. The island, as we mainlanders at Kangwe used to call it, was a great haunt of mine, particularly after I came down from Talagouga and saw fit to regard myself as competent to control a canoe.