Originally from the island of Marie-Galante in Guadeloupe, bébélé is a speciality made with tripe and plantain bananas, the recipe for which emerged during the Caribbean slave trade. At the time, when slaves were given offal from bulls slaughtered by their masters, they put them with dombrés (balls made of flour and water), breadfruit, plantain bananas and lemon juice to make a soup. This traditional dish's name means "pieces of meat" and comes from a Bantu language spoken in the Congo and Angola, where many slaves came from.
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