Encaphalartos hildebrandtii, Lehm. Zanzibar: the spongy, farinaceous center of the trunk is used in times of food shortage. It is prepared by chopping into small pieces, then heaping for about a week to allow fermentation to take place [and for] the neutralization of certain toxic substances. They are then washed, preferably in hot water, and sun-dried, after which they are pounded and used for porridge, or by putting the flour into boiling water and continuing the boiling for some time and then stirring into a thick paste known as Ugali. The kernels of the plant are reported used as a famine food near Mombassa. Vernacular name (trunk center) - Gwede. Ref. HILDEBRANDT, PRAIN, THIERET, WILLIAMS.
Encephalartos transvenosus, Stapf. & Burtt. Davy in Burtt. Davy. Mozambique (Mexixe district): stem cut into slices. These are buried until a certain degree of fermentation is attained. The slices are then sun-dried and crushed in a mortar to reduce the pulp to a flour. The flour is then eaten after boiling. Ref. THIERET.