Notes on Cassava Preparation in North Kavirondo and Samia

Abstract

Innumerable types of cassava are grown in the Samia and North Kavirondo areas, but of these, six are most generally popular mainly for the reason that they are, with one exception, early to medium in maturity and at the same time" sweet". That is to say they have not the strong bitter flavour of later maturing types—a bitterness which necessitates a longer method of preparation and which prevents the roots being used until they are almost fully developed. Of these popular varieties the earliest is Mbironyango, a variety introduced to the Bantus from Jaluo country, which matures in about eight months but which can be lifted and used in four. Next in order of maturity come four varieties which mature in about a year, but they also can be lifted early—anything from six months onwards. These are, Miti juma and Dodo, two varieties believed to have come in the first instance from the Uganda side of the border; Khasimbctsio and Namugassa, two locally named types which appear to have been in cultivation for several generations. Miti juma and Khasimbasio are two of the most common. The former for the reason that, although an early cassava, the roots can remain in the ground after reaching maturity for a period of up to three or four years without deterioration—a very popular characteristic in areas where the people are not prone to overexertion. Khasimbasio is popular for the reason that it yields quite heavily and, according to general belief amongst native growers, does not suffer to the same extent as other varieties from mosaic diseases.