Mars posted:GTAngler posted:kp 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.
Your father made Metemgee.
Growing up I always knew that as Methem or Metagee.
Metemgee is made with coconut milk. If we make it without the coconut milk, we call it dry food. I’ve heard people also call it hard food or you can fry it and call it boil and fry.
Most times we make metemgee, we use saltfish instead of meat.
I grew up vegetarian so my mother used to make metemgee for me. It is a simple dish. It needs starch for the thickener and fat for the flavor. The fat is usually provided by coconut milk ( butter and regular milk can be added according to the cooking techniques)_Starch is from root tubers....dasheen, eddoes, sweet cassava, tania etc. Ripe plantains are also used. This is always the base with some salted meats ( pig tails or salted cod) are added. There are hundreds of recipe all beginning from th base of tubers for starch with coconut milk, and added fats becoming distinctive by spices and meats. My mother used to add sautéed spinach in mine.