Notas:

• Etnográfica:
  People like to mix iibo bunya with water when the iibo is either fresh or has soured a little, and add sugar (especially if it is fresh bunya) to make a drink. It is a lot of work, as the large tough seeds have to be carried from under the trees in the bush, where they drop Feb.- March (dry weather). Then each seed has to be cracked open by pounding with a rock. After that, the seeds are peeled, boiled for about an hour until they soften, and then have to be mashed. Traditionally this was done with a "rubbing rock," or metate, though many have hand mills now. The paste is then shaped into balls or small loaves, and stored in a waha or banana leaf, or perhaps plastic as of 2008 if to be sold in Bluefields. It is a highly desired product by everyone. However, for the amount of work involved people are not willing to pay more than they ever have, so a palm-sized ball can usually only be sold for 10 cordobas in Bluefields (2009).
• Léxica:
  bunya is Misk., "pozol" in Spanish