Lovely and lissome, the masuku tree rises maybe 35 feet at maturity, its wood the hue of a rare steak, its branches dotted with sweet golfball-size fruits that ferment into a tasty wine.
Working just after sunrise atop a small mountain not far from here, Injes Juma and his nine friends needed less than five minutes to sever a masuku at its base and send it crashing to the ground.