Gumbo is a chunky tomato-based soup full of flavor. This recipe was given to me in a sealed envelope marked “Top Secret†by Bill Poynton, a member of the Just Food Coop. Thank you, Bill, for sharing your secret.
Gumbo is derived from the West African word “gombo†which means okra. The name implies that okra is a necessary ingredient. The other necessary ingredients are a dark brown roux (flour cooked in oil) and gumbo filé (pronounced fee-lay), which is the powder form of sassafras leaves.
Okra evokes both affection and aversion. Those who hate it cite the vegetable’s slimy texture. In this recipe, the okra is sautéed before it is added to the rest of the ingredients to reduce its sliminess.
The demonstration was a resounding success. The only unpleasant experience was taking 3 hours to cook the flour. I need help to learn how to get this done faster. Suggestions, anyone?
Here is the recipe.