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Definition of Dika bread
1. Noun. Somewhat astringent paste prepared by grinding and heating seeds of the African wild mango; a staple food of some African peoples.
Lexicographical Neighbors of Dika Bread
Literary usage of Dika bread
Below you will find example usage of this term as found in modern and/or classical literature:
1. Pharmaceutical Journal by Pharmaceutical Society of Great Britain (1860)
"dika bread. MR. PL SIMMONDS introduced to the notice of the meeting a specimen of
... The dika bread thus exhibited was in the form of a truncated cone, ..."
2. Food: Some Account of Its Sources, Constituents and Uses by Arthur Herbert Church (1893)
"The food known as dika bread is made from the fruit of a tree belonging to ...
The fruit from which dika bread is made is about the size of a swan's egg. ..."
3. Food: Some Account of Its Sources, Constituents and Uses by Arthur Herbert Church (1876)
"dika bread contains three-fourths of its weight of a solid fat. Its taste is said
to resemble that of a mixture of roasted cocoa and roasted flour. ..."
4. A Dictionary of Chemistry and the Allied Branches of Other Sciences by Henry Watts (1870)
"Dika-bread contains a large quantity of fat. ... These almonds, when coarsely
bruised and warm-pressed, form dika-bread, which has ч grey colour, ..."
5. Plant Names, Scientific and Popular, Including in the Case of Each Plant the by Albert Brown Lyons (1900)
"Three species, tropical west Africa, (a.) I. Barter! Hook. f. is called Bread-tree,
dika bread, Mango*. Seeds edible. 1070. ..."
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