Travels in Western Africa in 1845 & 1846, Volume 2 (of 2): comprising a journey from Whydah through the Kingdom of Dahomey to Adofoodia in the interiorDuncan, John
History
Travels in Western Africa in 1845 & 1846, Volume 2 (of 2): comprising a journey from Whydah through the Kingdom of Dahomey to Adofoodia in the interior
Duncan, John
Africa, West -- Description and travel; Benin -- Description and travel
As it was getting late, and we had expressed our intention of remaining
all night, the chief readily showed us an apartment or hut, in his
own court-yard, where we were to repose for the night; and upon our
informing him of our long journey, he seemed to sympathize with us,
and in a great measure dispensed with the usual palaver, but joined
us in our quarters, where he seemed delighted to receive information
respecting white man’s country, and also of the country we had passed
through. He expressed his great surprise that a man should venture so
far from his home and relations, and run the risk of casualties in so
many strange lands. This man had by some means heard of the unfortunate
Niger expedition, probably from Terrasso-weea, with whom he has been
long acquainted. He took great interest in the trade of his own town,
and expressed a great desire to know by what means he might increase
it. We were rather annoyed during the early part of the evening by
numerous curious visitors who came to have a peep at us, and some
watchfulness was required, though we had little to be robbed of;
however, it was the more necessary to preserve the little we had got.
30th July.--Early in the morning we were aroused by the ringing of a
number of bells or gong-gongs, which, in accordance with an ancient
custom, are rung round the town every morning at day-break to apprise
the inhabitants that it is time to get up. These gong-gongs are used
also to give the alarm in case of any sudden attack upon the town. As
soon as this procession had passed, the chief paid us a visit, and
inquired very kindly after our health. We were supplied with a quantity
of the juice of the sugar-cane, and some meal mixed with it, about the
consistence of gruel. Upon this we made a hearty breakfast, with the
addition of some round balls, about the size of a potato, made from an
under-ground bean, which is very abundant in this country. This bean
is ground into meal and made into round balls. It is then fried in an
earthen pot with palm-oil, and used for food. It is of a tolerably good
flavour.
Public-domain text, read in full here on John Shaqi.
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