This quintessentially Creole stew has been cooked in the south for almost 300 years. Its name is thought to come from ki ngombo , the term for okra in the Central Bantu dialect of West Africa--homeland to many of the slaves brought to colonial Louisiana. Okra is the main thickening agent in many varieties of gumbo. View recipe here .
Cooking for yourself is one of the surest ways to eat well. Bestselling author Mark Bittman teaches James Hamblin the recipe that everyone is Googling.