Fig 4
From: Culinary practices: preparation techniques and consumption of Basotho cereal breads in Lesotho
Dry maize bread shaped into a smooth round ball (polokoe). The moulding of these bread balls is done on a clean grinding stone that was used for wetmilling the dough to prepare the bread. The size of the balls differ according to the preference and the skill of the housewife. The bread was preferred by Basotho for its heavy texture which created long satiety enabling them to carry heavy duties before the next meal.