Photo by Southern Foodways Alliance/FlickrCC
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.
13 Ways to Taste the Globe
Bring some adventure into your kitchen with meals from around the globe.
This article available online at:
http://www.theatlantic.com/health/archive/2010/01/13-ways-to-taste-the-globe/33463/
