This is my first time having Gumbo. Even though I believe I cooked roux a little too much, it was good. It will probably become something I cook once a year.
https://tastesbetterfromscratch.com/authentic-new-orleans-style-gumbo/
This is my first time having Gumbo. Even though I believe I cooked roux a little too much, it was good. It will probably become something I cook once a year.
https://tastesbetterfromscratch.com/authentic-new-orleans-style-gumbo/
I looked it up apparently it’s called “okra” in english-speaking countries. It’s a small vegetable, crunchy and slimy. Really good stuff. Widespread in most african cuisines
https://en.wikipedia.org/wiki/Okra?wprov=sfla1
Gumbo/okra is originally the basis for the stew, I believe. It brings the thickness (it has a slimy interior that has a similar effect as pig feet).
Ah, thanks for the knowledge.
I guess I should find a recipe that uses okra next time. :)