. Annals of the South African Museum = Annale van die Suid-Afrikaanse Museum. Natural history. LOBEDU MATERIAL CULTURE 79. Fig. 26. Woman holding the winnowing-fan to the wind to separate the heavier grain from the chaff. Photo: E. J. Krige, 1936-8. top in the centre. These are removed by hand and kept as food for the pigs; the de-husked grain is returned to the stamping-block and the process is repeated at least twice. The husks of the next winnowing are kept for making mabudu, a light beer; those of the following are used for making maase, a fairly granular porridge. At this stage the stampe
. Annals of the South African Museum = Annale van die Suid-Afrikaanse Museum. Natural history. LOBEDU MATERIAL CULTURE 79. Fig. 26. Woman holding the winnowing-fan to the wind to separate the heavier grain from the chaff. Photo: E. J. Krige, 1936-8. top in the centre. These are removed by hand and kept as food for the pigs; the de-husked grain is returned to the stamping-block and the process is repeated at least twice. The husks of the next winnowing are kept for making mabudu, a light beer; those of the following are used for making maase, a fairly granular porridge. At this stage the stamped grain, thovole, is placed in a pot, covered with water and left for a number of hours before being drained on a leseld. The water in which it was steeped is kept for making soft porridge, vhothithi, which has a slightly sour flavour. The grain is then ready for the second stamping- process, -seda, which results in the fine, white flour used for making the staple porridge, Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original South African Museum. Cape Town : The Museum
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectnaturalhistory, booky
