Iguana posted:Tola posted:
My father prepared and enjoyed 'dry-food', maybe originated by Africans, but I don't know how it started ? It was large pieces of vegetables and meat, with no gravy.
Yes, African and possibly Amerindian. Yams, cassava, plantain, etc with meat and/or fish (fried). Also a nicely made dough sometimes stuffed with ham (I'm sure that was a late addition). That piece of dough used to be called "duff" (from the word dough). Some folks added a lil gravy, especially if fish was used. Also seen Indians eat this.
Another West African dish. I was describing "unique" Guyanese food to a Ghanaian and was talking about metem. He stopped me right there and told me that they have the same dish in Ghana and call it by the same name. It exists in various forms throughout the Caribbean.