The word gumbo is actually one of very few words of African origin to make it into the English lexicon. Okra is popular thickening ingredient of the dish and in the Bantu Language ( A language that was spoken by many of the slaves from West Africa) is ki ngombo or quingombo. Another origin of the word can be traced to the Choctaw Native American tribe. Ground Sassafras or, filé, is another popular ingredient and was known as Kombo in the Choctaw language.
Dating back to the 18th century, the dish serves as a tasty metaphor for the unique culture blend of southern Louisiana. Aside from African slaves and Native Choctaws, the dish also combines the culinary practices of French, Spanish, Italian and German foodies.
Some variations of the dish include:
Cajun – A darker hued stew that is often topped with parsley and green onions.
Creole – A less spicy version of the dish consisting of seafood, tomatoes, and a thickener.
Gumbo z'herbes – A meatless Gumbo that is often used during the Lent season. It is thought to have origins from Africa, France, and Germany.
Popular ingredients and garnishes include:
Chicken Onions
Shrimp Green Peppers
Crabs Greens
Sausage Crawfish
Tomatoes Turkey
Sweet Bell Peppers Celery
Find out more about Gumbo by visiting Wikipedia and Gumbocooking.com.
