African Diaspora-Fricassee

In present day French Guiana a dish called Fricassee was created with a mix of a French traditional dish called fricasser and native traditional food. Fricassee is usually made with chicken or veal and was made usually made for dinner in large portions. "In a fricassee, cut-up meat is first sauteed (but not browned), then liquid is added and it is simmered to finish cooking." Fricassee was first made in England and then the French adopted it, and then brought it to French Guiana. "Fricassee is first attested in England in the mid-16th century. It is a French word, but the exact etymology is uncertain. It is theorized to be a compound of the French frire (to fry) and casser or quasser (to break in pieces)." The dish was later changed to add more ingredients and was of making it.