This is my first time having Gumbo. Even though I believe I cooked roux a little too much, it was good. It will probably become something I cook once a year.
https://tastesbetterfromscratch.com/authentic-new-orleans-style-gumbo/
This is my first time having Gumbo. Even though I believe I cooked roux a little too much, it was good. It will probably become something I cook once a year.
https://tastesbetterfromscratch.com/authentic-new-orleans-style-gumbo/
Pardon my ignorance but where is the gumbo ? I thought the meal took its name from the eponymous vegetable
(it does look great though)
I am unsure why its called gumbo. I also don’t know if there’s a vegetable with that name.
Gumbo comes from the West African word ‘gombo’ meaning okra. Literally translated kingombo means ‘okra soup’. But there are more variations than you can throw a stick at.
Generally, I find a gumbo made with roux and okra(and/or sassafras) to be too thick. I only do one or the other, either okra or a flour based roux. I’ll serve with filé powder on the table as desired.
That’s interesting, glad I learned something today. Thanks!
I’ll try an okra version next time.
I looked it up apparently it’s called “okra” in english-speaking countries. It’s a small vegetable, crunchy and slimy. Really good stuff. Widespread in most african cuisines
https://en.wikipedia.org/wiki/Okra?wprov=sfla1
Gumbo/okra is originally the basis for the stew, I believe. It brings the thickness (it has a slimy interior that has a similar effect as pig feet).
Ah, thanks for the knowledge.
I guess I should find a recipe that uses okra next time. :)