From Guinea we get some interesting recipes. Their Aouara Soup is made from the fruit bearing that name, which closely resembles our blue plums. It is cultivated chiefly for its oil, and the kernel is edible. The soup is made from the pulp. A few tablespoons of the pulp are mixed with 3 quarts of water, and various kinds of vegetables are added to it—cabbage, aubergines, spinach, as well as a thick slice of salt pork, fried fish, prawns, large crabs, and sometimes salt cod. All this is simmered for three hours, and served with plain boiled rice or with a dish of cooked manioc flour.