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In some areas pedals are hung at both sides of the pot to put the feet on.
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Les locuteurs des protolangues du bantou oriental et du bantou du Sud-Ouest connaissaient les céréales et fabriquaient la pâte avec leur farine.
Après l’introduction du manioc, suite au « Columbian Exchange », cette préparation pour céréales a été appliquée à ce tubercule en Afrique centrale.
The historical comparative-linguistic analysis of Bantu culinary vocabulary reveals that the stiff porridge widely consumed in Central and Southern Africa today as principal starch food was already known to the first Bantu speech communities. The early Bantu speakers prepared porridge as a mash from yams and later from plantains.
The Proto-East and Proto-Southwest Bantu speech communities knew cereals and made porridge from cereal flour.
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In the case of cereals, the process counts numerous steps.
The elaborate process to obtain maize flour, for example, is described by Whitby for Zambia as follows.6 The cobs are pounded in a mortar or a basket in order to detach the grains.
Note that the process includes different sequences of pounding.