A. Palm Nuts	B. Squash Seeds	C. Beans
D. Peanuts	E. Groundnuts	F. Soybeans
G. Eggplant	H. Onions	I. Forest garlic
J. Mikungu (leaf shoots)	K. Peppers	L. Sugar Cane
M. Cassava Leaves	N. Corn	O. Sweet Potato
P. Bikwa (forest potato)	Q. Millet	R. Sorghum
S. Tomatos	T. Sweet Potato Leaves	U. Yam Leaves
V. Cassava Tuber	W. Rice	X. Okra

Groundnuts, which are distinctly different from peanuts (although obviously closely related), are shown both in their shell (above) and out (below). The "forest garlic" are nuts of a large hardwood tree which is only found only in old-growth stands. The nuts, leaves and bark of the roots exude an intense garlic-like smell and all three may be used to flavor prepared dishes. Mikungu (also dubbed "macaroni" by prior Euorpean visitors) is the tightly-rolled, chlorotic leaf shoots of a swamp vine and was one of our favorites being quite like hearts of palm in texture and flavor. The Mikungu shown above is wrapped in a mature leaf from the same plant. Bikwa (forest potato) is a starchy tuber which is not cultivated, but rather is collected in the forest where it grows wild. It is typically eaten in the dry season when other foods become scarce and is rather bitter in flavor.

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