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.
Thanks Iguana, that makes sense.
There was also a soup with DUMPLINGS that I enjoyed. It had lots of veggys, but I am not sure if it had any meat. The dumplings were added on top after the soup is finished and just allowed to steam.
I like butter fish, fried or cooked in tomato sauce.