Cooking - The seeds were cooked, most commonly by steaming in an
earth oven (see Fire), but sometimes by
roasting in the ash of an open fire.
Grating - The cooked seeds were then ground or grated using grooved
stone graters or, particularly for ganyjuu, finely sliced with a
forest-snail shell to produce a coarse meal.
Leaching - The meal from the cooked seeds was then put in fine-mesh
bags and soaked in running water for 1 to 4 days depending on species.
Ganyjuu required 3-4 days leaching. This step was essential to remove
the bitter poison from the seeds.
Use - The leached coarse meal was then occasionally formed into
loaves and baked on hot stones as johnny cakes. More commonly it was
eaten without further cooking as a wet meal - rather like rice pudding
Basket for leaching meal