FOOD

[Clifford Black]

CAN U TASTE THIS

Gumbo is a stew or soup that originated in southern Louisiana during the 18th century. It consists primarily of a strongly flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions. The dish likely derived its name from either the Bantu word for okra (ki ngombo) or the Choctaw word for filé (kombo). Several different varieties exist. Creole gumbo generally contains shellfish, tomatoes, and a thickener. Cajun gumbo is generally based on a dark roux and is spicier, with either shellfish or fowl. Sausage or ham are often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. Gumbo is traditionally served over rice. The dish combines ingredients and culinary practices of several cultures, including French, Spanish, German, West African, and Choctaw. It was first described in 1802, and was listed in various cookbooks in the latter half of the 19th century. The dish gained more widespread popularity in the 1970s, after the United States Senate cafeteria added it to the menu in honor of Senator Allen Ellender. Chef Paul Prudhomme's popularity in the 1980s spurred further interest in gumbo. The dish is the official cuisine of the state of Louisiana.

[Clifford Black]

I think that I know what you are asking, but to be sure, I will say that the Gumbo without the lobster (chicken) and Carolyn has some squash out in the back yard that I think you should come and see what you might put together.

B.

[Eclectic Educators]

Got it!.

[Adisa]

Made some veggie gumbo over the weekend.  Smelled and tasted better than I imagined.  Who knew it was going to taste just as good as gumbo with meat in it! 

[Clifford Black]

found it and it does look SUPERB.!!!

B.

[Adisa]

Dongo-Dongo

Another example of an African dish that is both a sauce and a soup. It is sometimes made with fish, and sometimes with meat, but always with okra. Given that gombo or gumbo is the most common central African name for okra, and that Dongo-Dongo is basically an okra soup, it seems likely that this recipe is a distant African relation of the famous Cajun-Creole Gumbo of Louisiana.

http://http://www.congocookbook.com/fish_and_seafood_recipes/dongo_...