THE RED PILL

DIALOGUE AND DISCUSSION ON EDUCATION, ENVIRONMENT AND RACE

FOOD

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.