The field is the first charge, so to speak, upon the time of the African woman, but to her belongs also the major responsibility for providing the daily meals. The primitive African is almost a vegetarian, though he dearly loves meat. Trapping edible fish is by no means frequent, and the wife, knowing with her civilized sister how important it is to feed the man, will often snatch an hour or two from her busy life and run to the nearest stream and catch some “small fry,” with which to make savoury the evening meal of cassava and pottage. In season she will hunt through the forests for the caterpillars which abound on certain trees and which by some tribes are regarded as great delicacies, particularly those tribes inhabiting French and Belgian Congo and the Cameroons. The Gold Coast people substitute large snails, of which they appear inordinately fond. There are four principal dishes which, with slight variations, prevail throughout Western Africa:— 1. There is the staple food of manioca, which is sometimes boiled and pounded into puddings, resembling a lump of glazier’s putty. Cassava or sweet manioca is never soaked, but cooked fresh from the ground and is much liked by Europeans. 2. The plantain, which is prepared in many forms by roasting, baking, frying and boiling. 3. There is pottage, the body of which is composed of pounded leaves from the manioca plant, closely resembling spinach. In most parts of the tropics, green Indian corn is introduced freely into this dish. 4. There is the palm oil chop, which, as I have shewn in another part of this book, is not a “chop” at all, but anything from a caterpillar or a beetle to the leg of a dog or buffalo. Perhaps next in importance to the position of agriculturist is that of cook. Give the African woman a clay pot, a pestle and mortar and a few leaves, and she will produce in quick time a meal which even a European can relish. She is a trifle too fond of chili peppers and palm oil for a sensitive palate and fully believes that a fair proportion of earth and other etceteras add to the flavour and digestibility. Her husband, with a natural weakness for chili peppers and oil, and himself not averse to “foreign bodies” in his food, readily consumes nearly two pounds of prepared manioca and pottage at a single meal. [Sidenote: THE WOMAN IN THE HOME] With cockcrow, the woman rises, steps outside the hut and in lieu of washing herself, yawns two or three times, then stretches herself in several directions, and is ready for the day’s work. She will first sweep her hut, open the chicken-house, pluck a few dew-covered leaves to wipe over the faces of the children, and then pick up her basket and set out for the gardens. Returning, she will pull the fire logs together and again shoulder her basket and go off to catch fish, or to hunt caterpillars. Some of the older wives may stay in the village to fashion clay cooking pots, weave baskets and mats, or crack palm kernels.