The inspiration for today’s blog if from the book I am currently reading, High on the Hog; A Culinary Journey From Africa To America, by Jessica B. Harris. High on the Hog takes the reader on a journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. The author said that okra, watermelon, and black-eyed peas were Africa’s gifts to the new world cooking.My dear mother loved watermelon, I could tell stories about tracing around the streets and stores of Chicago seeking the perfect watermelon but I will save them for another time. I have
always liked black-eyed peas prepared properly, okra I despised as a child but I have come to love as an adult.The American word okra comes from the Igo language of Nigeria, where the plant is referred to as okuru, according to Harris. “It is the French word for okra, gombo, that resonates with the emblematic dishes of southern Louisiana know as gumbo”. After all of this enlighten reading about the origins of okuru and gumbo I started craving a bowl of gumbo.
Gumbo is a stew or soup; the main ingredients are a strong stock, mea
t and/or shellfish, a thickener, and the vegetable of celery, bell peppers, and onion often referred to as the “holy trinity”. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder, or the French base made of flour and fat, roux.
t and/or shellfish, a thickener, and the vegetable of celery, bell peppers, and onion often referred to as the “holy trinity”. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder, or the French base made of flour and fat, roux. My gumbo is made with a dark roux and with okra because I like the spiciness of the roux and t
he earthy taste and consistency of the okra. I didn’t use celery in this gumbo because I didn’t have any, I have made gumbo many times over the years and I have never made it the same way twice. I also, added a couple of cloves of minced garlic. Sausage or ham are mainstays for gumbo, I almost always use sausage. I chose a spicy Portuguese sausage Linguica, shrimp, cat fish and a few pieces of leftover chicken tenders. Growing up people made gumbo with whatever they had neck bones ham hocks whatever…
he earthy taste and consistency of the okra. I didn’t use celery in this gumbo because I didn’t have any, I have made gumbo many times over the years and I have never made it the same way twice. I also, added a couple of cloves of minced garlic. Sausage or ham are mainstays for gumbo, I almost always use sausage. I chose a spicy Portuguese sausage Linguica, shrimp, cat fish and a few pieces of leftover chicken tenders. Growing up people made gumbo with whatever they had neck bones ham hocks whatever… Making the roux is the first step; roux is a base of flour and fat heated slowly over a medium heat to cook o
ff the raw taste of the flour until it is your desired color. My desired color is like a nice rich dark chocolate. The trick is to keep a careful eye on the roux stirring often so that the roux does not burn. After the base is prepared, vegetables are cooked down, and then meat is added. The dish boils for a minimum of a couple of hours or so then the seafood is added. Note: I only add enough seafood for two servings because there will definitely be leftovers. When I reheat the gumbo for the next meal I add more seafood, gumbo is always better (to me) the second go round because of the intensity of the flavor.
ff the raw taste of the flour until it is your desired color. My desired color is like a nice rich dark chocolate. The trick is to keep a careful eye on the roux stirring often so that the roux does not burn. After the base is prepared, vegetables are cooked down, and then meat is added. The dish boils for a minimum of a couple of hours or so then the seafood is added. Note: I only add enough seafood for two servings because there will definitely be leftovers. When I reheat the gumbo for the next meal I add more seafood, gumbo is always better (to me) the second go round because of the intensity of the flavor. 
Find a recipe you like and make a pot of gumbo, if you have never attempted this dish and if you enjoy it you will surely make it again deviating from the recipe like a true cook!
I enjoyed my gumbo with a found appreciation of “Africa’s Gifts to New World Cooking”
