Gumbo
Jonathan Olivier
- 116 pages
- English
- ePUB (adapté aux mobiles)
- Disponible sur iOS et Android
Gumbo
Jonathan Olivier
Ă propos de ce livre
Gumbo adorns menus from New Orleans to New York to New Delhi, appearing in variations such as chicken and sausage gumbo, gombo z'herbes, and seafood gumbo. Some cooks use roux, others okra, and adding tomatoes to the pot can provide extra flavor or start a fight. Within this spirit of diversity lies the beauty of gumbo.Two culinary creationsâWest African okra stew and Choctaw soupâhelped birth Louisiana gumbo. The Choctaw ground up sassafras, called filĂ©, while West Africans like the Bambara provided okra and rice. From there, Spanish Caribbean influences introduced hot peppers and spices, the Germans pioneered smoked sausage and andouille, and the French devised the roux. Gumbo traces the history of how colonization, slavery, immigration, industry, and seasonality all had an impact on which ingredients wound up in the gumbo pot.