Fig. 2

Spices used for the preparation of nah poh with respect to the Divisions. The figure gives the relationship between each spice and its utilisation in the corresponding divisions as spice use for the preparation of nah poh. F1 and F2 axes contribute to explain the relationship between the spices and the divisions where it is consumed at 85.93%. Spice are represented by blue points, and the corresponding name is written beside. Divisions are represented by red points and lines. The more a spice is closer to a division, the more there is an affinity with the said spice to that division. UN: Upper Nkam; Mi: Mifi; UP: Upper Plateau; Mez: Mezam; KKi: Koung-Khi; N: Nde; Me: Menoua; Le: Lebialem; Bam: Bamboutos; Ba: Bansoa Ad: A. daniellii; As: A. sulcatum; Ca: C. frutescens; Dg: D. glomerata; Dp: D. psilurus; Eg: E. giganteus; Fl: F. leprierii; Fx: F. xanthozyloides; Hgb: H.gabonii (bark); Hgf: H. gabonii (fruits); Hz: H. zenkeri; Mw: M. whitei; Mm: M. myristica; Pb: P. brazzeana; Pc: P. capense; Pg: P. guineense; Ss: S. striatinux; Szf: S. zenkeri fruit; Szb: S. zenkeri (bark); Sm: S. melongena; Tt: T. tetraptera: Xae: X. aethiopica; Xa: X. africana; Xp: X. parviflora