Tai Bou’s Cassava and tinned fish stew

At Tai Bou’s house, no food was ever wasted. Left-overs were always eaten for breakfast the next morning but it was always the adults who had them. We children were never allowed and were always served whatever she had cooked that morning.

There was one exception though and that was her cassava and tinned fish stew. Using left-over cassava, Tai Bou would lightly fry them with lots of onion and Indian spices, then when everything was a nice golden brown, she would pour in a whole tin of big chunky fish pieces. Ohh, the aroma from that pot.

It was my comfort food and Tai Bou knew it and always made sure that a pot was waiting for me after school. But not every day though. I cannot explain it but somehow Tai Bou always seemed to know when I needed a bowl of her steaming hot stew. Ah, to come home and see that pot of stew bubbling on the firewood was my idea of heaven. Somehow it made everything right, no matter how hard a day I had at school.

Tai Bou was my fearless great-grandmother. She passed away more than two decades ago but the memory of her special left-over cassava and tinned fish stew is still alive and well in my heart.

In response to Writing 101: Day Ten: Happy (Insert Special Occasion Here)! Today’s Prompt: Tell us something about your favorite childhood meal — the one that was always a treat, that meant “celebration,” or that comforted you and has deep roots in your memory.

Today’s twist: Tell the story in your own distinct voice.


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