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TvH
Many years ago, someone made me a thing which was basically a meat stew of some sort. The thing that made it distinctive was a topping of some kind of thick batter, which she mixed up and poured onto the top of the stew as it bubbled away. The batter cooked in the stew like dumplings, but made a continuous thick layer on the top and was more like bread than any other dumplings I've ever had.
Anyone any ideas as to what this is called and where it comes from? The girl in question had spent a few years living in Portugal, but my google skills aren't really getting me anywhere.