Have you ever eaten out of a calabash? It seems the food has a particular taste, and that eating out of the calabash adds an extra ‘mmph‘ to the food. In the old days, and even to this day we used homemade utensils such as calabash, especially when eating fufu (yummy)… Well, I recently stumbled upon the tree from which the calabash bowl is made out of, and found the fruits hanging down from the tree. The tree is cultivated not only for its fruits but also for the utensils, and for making amazing musical instruments. I love the idea that everything is used and nothing is thrown out: from the fruit, the meat inside the fruit, and its shell. The calabashes are hollowed-out and dried, and used to cook, carry water, and food. The smaller sized ones are used as bowls to drink palm wine: the white wine made in Africa (Le Vin de Palme: Vin Blanc Made in Africa).
Calabashes are used in making the West African kora (a harp-lute), xalam/ngoni (a lute) and the goje (a traditional fiddle). They also serve as resonators underneath the balafon (West African marimba). The calabash is also used in making the shekere / shegureh (a Sierra Leonean women’s rattle) and balangi (a Sierra Leonean type of balafon) musical instruments. Sometimes, large calabashes are simply hollowed out, dried, and used as percussion instruments, especially by Fulani, Songhai, Gur-speaking and Hausa peoples. In Nigeria, the calabash has been used to meet a law requiring the wearing of a helmet on a motorcycle. In South Africa, it is commonly used as a drinking vessel and a vessel for carrying food by all people across the continent. In Ethiopia, children from the Erbore tribe wear hats made from calabashes to protect themselves from the sun.