well first let I start off by saying this sistren is of an age...so at times i forget that some expressions most may not be familiar with.
when this sis says slave food....
InI started sighting Rastafar I in the mid 70's....in the early seventies though, this sis was how can i say...rather revolutionary is a mild statement but suffices for now...InI comrades and I were very much aware of the system and so and had been actively studying everything we could get our hands on in order to survive, what we saw to be at that time, the revolution (and that was inclusive of food).
there are things that we re-named slave food and refused to touch ever again because of the significance of them...if the I's follow what this sis is trying to say....sometimes this sis trips over tongue so to speak.
pork....no ingesting of pork. experiment: take a raw piece of pork, and put it in a shallow pan...pour coke or denatured alcohol over the pork....wait 5 minutes a pour a bit more over the pork....begin to watch the piece of pork....small likkle worms will start to surface on the meat.
chittlings, mawls, pigs feet, pig tails, pig ears, chicken feet, any kind of neckbone, tripe, pig stomach, pig snout, animal balls, any kinds of animal tails, etc.....all these things the "massa" chucked out the back door to the slaves and they had to figure out somehow to cook these leavings of the white man in order to feed thier families.....so we called those foods....slave foods and refused to eat them and encouraged others to do the same.
salt, fatback, or any salt cured meats.....we reasoned that ones ancestors were captured and enslaved in, and then taken from Afrika....across the sea.....and the sea is full of what.....salt....and many ancestors were either thrown overboard after dying on the ship, or they jumped to thier death rather than be enslaved....so salt, to us, in that time, was significant enuff to us to make the decision not to ingest it anymore.
just an old school vibe really...but pertinent in this time as well.
sometimes, not often, i use sea salt...but that is rare...i mostly use it to draw out the liquid from eggplant to that it will fry up crispy and light.....just a bit though....and i sometimes sprinkle a bit on cucumbers or tomatoes if they are raw. but for YEARS AND YEARS i did not eat it all.
oregano does give food a bit of a salty taste....or nori flakes as a salt substitution is good.