Vegetables of the Mipu. They have a number of interesting vegetables of culinary potential. One, which they call “shetu ui”, meaning simply “the red vegetable”, is particularly delicious. The staple is the “shetu poki”, which we call stone-vegetable - probably an ancient loan-translation. The local cultivar is quite starchy and has a thicker shell than ours, but it is still sufficiently nutritious to be worthwhile as a crop. It may have some potential agricultural use in breeding new cultivars. I have found none of the others remarkable except the salt-seed, “shetu fisi”, which is a small brown capsule that occurs in clusters of three. It is ground to make an intensely salty flour, which the natives uniformly use in place of mineral salt...