The seeds used by the Basuto were millet, or "Kaffir corn," maize, or "mealies," and a species of sweet reed known as "Intsué," also pumpkins, and in times of famine they lived upon the seed of the long rank grass, which they call "Moseka."
When the crops were ripe the whole village went out to gather them. The pumpkins were stored in empty huts, the ripe heads of the Kaffir corn were cut off one by one, thrown into baskets and carried to a spot outside the cornfield which had already been prepared as a thrashing-floor, by removing all vegetation and smearing it over in the same manner as the floor of a hut. When the thrashing-floor was well covered with grain, the cattle were driven into it, and round and round, until the corn was all thrashed out. The cattle were then driven off, and the women separated the stalks or heads from the grain; then the baskets were filled, and the grain allowed to fall gently into a clean basket, thus getting rid of all dust and chaff, which was blown away by the air. Mealies were picked off the stalk, thrown into baskets, and removed to the village where the women stripped the mealies from the cobs by means of small sharp stones, with which they used to hit off the mealies, holding the cob in the left hand on a large flat stone. The harvesting is still done in very much the same manner, save that flails are now used to thrash with in most parts of the country.
When the grain is dry it is stored in enormous bag-like baskets, sometimes 6 ft., and even more, in height. When full, these baskets are securely closed, and no one except the master of the house is allowed to open them. These baskets are kept outside, near the owner's hut, and in wet weather are covered with skins.
There is considerable jealousy over the harvesting, it being thought that the chief has shown great favouritism should one "land" yield a much better crop than another. To avoid unpleasantness, a man who sees his crop is larger than his neighbour's will dig a hole in some unfrequented spot, into which he will put one of the grain baskets, and at night he and his family will carry their grain to this hiding-place, carefully removing all traces likely to arouse the suspicions of any wanderer who might chance to pass by. When the time comes to visit this secret store for the purpose of removing the grain for the household use, the visits are paid only at night time, one member of the family remaining at home to see that the movements of the others are not observed.
The chief food of the Basuto is a sort of porridge, made either of Kaffir corn or mealies, and a species of bread made from the white mealie.
The grain is ground by the women into meal on large, flat, smooth stones, with small round stones like rollers. The women kneel in front of the large stone, which they raise into a slanting position, so that as they grind the meal will fall on the skin laid under the lower end of the stone. They work the "roller" up and down the flat stone over the grain with a steady rhythmical motion, accompanying the movement with a low monotonous chant.
The "Motoho," or porridge, is made by merely stirring the meal into boiling water over a fire, until it is as thick as a stiff paste. If salt is procurable a little is added to the water before boiling. They also make a sour "Motoho," which is regarded as far more of a delicacy than the ordinary porridge. This is made by mixing extremely coarse meal with boiling water. Cover this mixture, and place on one side for a few moments. Pour into this a quantity of luke-warm water, and add a little "tomoso" (yeast). Leave this to "work" until the next morning, then remove all the meal, squeezing it as dry as possible, and grind it very finely; then put back into the same water, stir well, and strain and cook over a brisk fire, stirring it all the time for nearly an hour. It is then ready to eat.
The "Bogobe," or bread, is made by pouring mealie meal into a pot of boiling water. Do not stir or break, and allow it to boil for about half an hour; then stir it and allow it to cook gently for about half an hour, then take it out and roll into large balls. Put a small quantity of water in the bottom of the pot; make a rest of small twigs to prevent the bread falling into the water, and cook for a long time, probably about an hour.
Sour bread, or "Bogobe bo bolila," is made by taking coarse mealie meal, mixing it with cold water and a little yeast. Put this stiff dough out into the sunshine to rise. When sufficiently risen it is rolled into flat, round loaves, and cooked in the same manner as the sweet "Bogobe."
Pumpkins are put whole into a pot of boiling water and boiled until ready.