Though it grows in several other parts of the Archipelago, it is nowhere abundant, and the season for it only lasts a short time.

It is baked entire in the hot embers, and the inside scooped out with a spoon.

I compared it to Yorkshire pudding; Charles Allen said it was like mashed potatoes and milk.

It is generally about the size of a melon, a little fibrous towards the centre, but everywhere else quite smooth and puddingy, something in consistence between yeast-dumplings and batter-pudding.

We sometimes made curry or stew of it, or fried it in slices; but it is no way so good as simply baked.