ABSTRACT
Essentially, the Mende are an agricultural people whose staple crop and food is rice. Rice, supplemented with oil pressed out of the kernel of the palm fruit and made into a ‘soup’ or ‘sauce’ with vegetables, pepper and, sometimes, with meat or dried fish, is their principal form of diet. Generally, two main meals are taken, i.e. ‘breakfast’ at noon, and an evening meal at about 7 o’clock in the evening. Unless rice has formed part of the menu, the ordinary Mende person will say that he is not satisfied. Individual Mende men who were asked to say what their normal food requirements would be, assuming rice were available every day, estimated at least one bushel per month. In fact, however, except in the more wealthy households, rice is available very rarely in certain months of the year, particularly July and August, which are termed the ‘hungry season’. Its place is taken by yams and cassada. 1 The usual method of preparation, after the rice has been thoroughly cleaned by rinsing with water and removing any pieces of grit which may be adhering to it, is by boiling it in water and allowing it to steam off. It is then served in a fairly stiff cake which is solid enough to break up into lumps, when manipulated by the fingers or a spoon. ‘Red rice’, as rice which has been soaked in palm oil is called, is an essential part of any sacrifice which is made to the ancestors or the spirits. Rice has also a certain ceremonial value in entertaining strangers or an important guest.
