C C ON O NT TE EN NT TS S
Maps and Illustrations vii
Acknowledgements ix
Part I: Introduction 1
Chapter 1: The Pre-Colonial Culinary History of Central and Southern Africa 3
Chapter 2: Language as Historical Evidence 28
Chapter 3: Setting the Stage: The Early Bantu Speech Communities 40 Part II: The History of Porridge in Bantuphone Africa 57
Chapter 4: Porridge in Bantuphone Africa 59
Chapter 5: Preparatory Techniques 67
Chapter 6: Stirring Up the Porridge 136
Chapter 7: The Alternative: Mashing the Porridge 178
Chapter 8: The History of Porridge in Bantuphone Africa 193 Part III: Preparing Cassava in Loango, Kongo and Neighbouring Kingdoms 215
Chapter 9: Kongo Cuisine Meets American Plant: Culinary Developments After The
Columbian Exchange 217
Chapter 10: A History of Porridge, Continued 229
Chapter 11: Chikwangue, A New Preparation? 245
Chapter 12: Preparing Cassava in Loango, Kongo and Neighbouring Kingdoms:
Conclusions 263
Part IV: Conclusions 267
Chapter 13: Reconstructing Culinary History From Linguistic Evidence: Final
Observations 269
Bibliography 277
Appendix 1 307
Appendix 2 380
