Metagee/Metemgee (1957); Carnival slang in LA TIMES (1928)
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CARNIVAL SLANG IN _LOS ANGELES TIMES_
For today's ProQuest check, the CHICAGO TRIBUNE still isn't here. PUCK is still not here on APS ONLINE. The LOS ANGELES TIMES is up to 1929, but the last five years of it have gaps. The following article is interesting, but can't be viewed.
Hurry up, guys! Christmas is coming!
Carnival Life Has Colorful Slang of Own
Los Angeles Times (1886-Current File). Los Angeles, Calif.: Nov 25, 1928. pg. c19, 1 pgs
Text Word Count
I should have "roti" prepared for you in about an hour.
"Metagee" was corrected/added to the OED in December 2002. "In Guyana: a thick stew containing vegetables, fish, salted meat, and coconut milk, and having a distinctive grey colour. Cf. Sancocho _n_." The first citation is 1965. Don't look to closely at "sancocho," because we know that's 100 years off.
THE FARMER'S FOOD MANUAL:
A RECIPE BOOK FOR THE WEST INDIES
Prepared and published with the help and collaboration of
THE JAMAICA SOCIAL WELFARE COMMISSION
JAMAICA AGRICULTURAL SOCIETY
ROBERT MACLEHOSE & CO. LTD.
THE UNIVERSITY PRESS, GLASGOW
Pg. 203: CHAPTER XXIV _West Indian Dishes_
_Metemgee or Metagee_
1 lb. green plantain
2 small eddoes (cocoes)
1 small coconut
1/4 lb. yam
1/4 lb. cassava
1/4 lb. pumpkin
1/4 lb. saltfish
1/4 lb. mixed meat (saltbeef and pig's tail)
1/4 of a hot pepper
1 sprig thyme
_Method._ 1. Clean and cut up mixed meat. Saute (fry lightly) and then boil in 1/4 cup water for 20 minutes. 2. Clean and soak saltfish for 20 minutes. 3. Scrub, wash and peel vegetables. 4. Grate coconut and add 1/2 pint water. Squeeze thoroughly, then strain off the milk. 5. Remove pot from flame and pack vegetables, saltfish and seasoning in layers, putting the "hardest" vegetable (plantain) at the bottom, and the saltfish on top. 6. Add the coconut milk and return the pot to the flame and simmer for 30 minutes. 7. Put pumpkin and ochroes on top of vegetables and allow to steam for the last 10 minutes.
Total time of preparation: 1 hour, 20 minutes.
Use of dish: Main meal: supper, lunch.
Food value: Balanced meal forenergy, body building.
Who eats it: Adults and children.
When: Lunch, supper.
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