PAUL LOVEJOY Kola in the History of West Africa*

Introduction

The kola nut particularly the variety Cola nitida has been major commodity in West African trade for many centuries long before its distinct taste provided the inspiration for numerous cola drinks Such wondrous potions as kola-wine kola-cocoa and kola-chocolate were first experimented with in Great Britain in the although Burroughs Torced March Tabloid was the only preparation which retained the original taste of the bitter nut.1 Later drinks including Pepsi Cola and Coca Cola now the most popular bear little resemblance in taste to the chestnut-size nut traditionally chewed in West Africa Red white or of shades in between the nitida nuts were valued because they cleansed the mouth provided spurt of energy and were credited with numerous medicinal and other properties They were also mildly addictive which was an important if unknown reason why thousands of common folk chewed it at naming ceremonies weddings and other occasions although it constituted luxury For the wealthy they were necessary sign of their hospitality and affluence Other varieties of kola less widely distributed and less prestigious had similar physiolog ical effects.2 Grown only in the forest kola found ready market almost every where in West Africa including the savanna and southern Sahara many hundreds of kilometres north of its production zone Despite the great care needed to preserve the nuts which are vulnerable to variety of pests and must be kept moist kola was central to north-south exchange between forest and savanna This article will concentrate on it although one must keep in mind that other commodities especially gold salt livestock slaves textiles leather goods and iron hoes were also impor-

wish to thank Philip Curtin Jean-Loup Amselle and Richard Roberts for their comments ROBINSON 1900 153 Also see CHEVALIER PERROT 1911 433-435 FREEMAN 1893 144 In early experiments kola was prepared with sugar and vanilla to form kola chocolate It was used in the manufacture of cocoa and chocolate to improve the quality of inferior cocoa and also medicinally as source of caffeine For discussion of the uses of kola see LOVEJOY 1980 SUNDSTR 1966 135- 146 CHEVALIER PERROT 1911 448-462 RUSSELL 1955

Cahiers tudes africaines 77-78 XX-l-2 pp 97-2-5