"It appears," writes B.C. Seeman (1860) "that human flesh is extremely difficult to digest, and that even the strongest and most healthy men suffer from confined bowels for two or three days after a cannibal feast." Here is Seeman's account of the vegetables which "in Fijian estimation" are properly eaten with human flesh (bokola), from a collection of nineteenth and early twentieth century botanical writings called In Pursuit of Plants by Philip S. Short:
There are principally three kinds [of vegetables] which, in Fijian estimation, ought to accompany bokola [human flesh], -- the leaves of the malawaci (Trophis anthropophagorum Seem.), the tudauo (Omalanthus pedicellatus Benth.), and the boro-dina (Solanum anthropophagorum Seem.). The two former are middle-sized trees, growing wild in many parts of the group; but the boro-dina is cultivated, and there are generally several large bushes of it near every Bure-ni-sa (or strangers’ house), where the bodies of those slain in battle are always taken. The boro-dina is a bushy shrub, seldom higher than six feet, with a dark, glossy foliage, and berries of the shape, size, and colour of tomatoes. This fruit has a faint aromatic smell, and is occasionally prepared like tomato sauce. The leaves of these three plants are wrapped around the bokola, as those of the taro are around pork, and baked with it on heated stones. Salt is not forgotten.
The botanical illustration shows Solanum uporo or Solanum anthropophagi, AKA Cannibal's tomato. Via Wikimedia.