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| GUMBO |
COOKING
INFORMATION |
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The word gumbo is derived from the term for Okar used
by various Bantu dialects (Southern and Central Africa)
such as quingumbo, grugombo, gumbo, gombo, ngombo gomboaud,
ngumbo, ochinggombo. The word is one of very few African
language words brought over by slaves to have entered
the English language. Some of the others are goober
or goober pea (peanut) also of Bantu dialect origin,
Yam from West Africa, and cooter (turtle) of Bantu and
Mandingo origin.
 Today,
gumbo is, generally, a southern US regional term for
stew-like dishes with meat or seafood, tomatoes and
sweet bell peppers, but more specifically it is a Créole
dish whose characteristic ingredients are okra and filé
powder (although some gumbos do not have okra, and
are thickened only with filé powder after removing from
the heat). Okra has a mucilaginous quality which
thickens and gives body to the gumbo. I agree with those
who say "if it ain't got okra, it ain't gumbo!"
Créole
Gumbo is a stew-like dish made with brown roux, okra,
filé powder, onions, green peppers, tomatoes and seafood,
chicken and/or meat. Gumbo has an incomparably rich
flavor and texture, and derives from the cooking traditions
of the French, Spanish, Indian and African residents
of the area. Ingredients can vary widely (there are
literally hundreds of different gumbos).
Seafood (especially shrimp) is common to many
gumbos, and there is a special gumbo z'herbes (or
gumbo maigre) made with herbs and greens (usually
seven or more) such as collard greens, mustard greens,
and spinach, which was traditionally served on Good
Friday. Gumbo should never be over spiced, it should
have a subtle flavor. Tabasco sauce is always served
with gumbo so those with a penchant for spicy foods
can be accommodated. Gumbo is always served with rice.
 This
article is from Chef James Ehler of Key West, Florida.
James
is a webmaster, cook, chef, writer and (like me) a self-confessed
computer nerd. He is the former executive chef of Martha's
Steak & Seafood Restaurant and the former Reach Hotel
(both in Key West), the Hilton Hotel in Fayetteville,
Arkansas, and the New Bern Golf and Country Club, North
Carolina.
He
is now webmaster and cook at the Blue Heaven Restaurant
in Key West while he works on his Food Encyclopedia
(five years so far). It is well worth paying a visit
to James' food reference website which is a useful resource
well worth Bookmarking - to visit either website just
click on their title:
The
Food Reference Website
The
Blue Heaven Restaurant, Key West, Florida
©
James T. Ehler, 2001
All rights reserved
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