Fig. 2

Traditional roasting morama beans using hot sand on a three-legged pot over a wood fire. a Clean sand is put in a pot, b sand is heated over a traditional wood fire, c morama beans are added into the pot, d the beans are roasted in hot sand with constant stirring, then transferred to cool sand. The sand is then sieved e the bean shell turns dark brown/black during roasting, f golden-brown edible portion of the bean is released from the shell