![]() ![]() As somebody who loves food, it’s a great way to learn history,” says Carolyn Margolis, of the National Museum of Natural History at the Smithsonian Institution, and national board member of the American Institute of Wine and Food. Considering that the first slaves were brought here three or four years after the founding of the Jamestown colony, African-American cooking is possibly even more American than apple pie.” “The recipes we tested here, are inseparable from the best of American food. Zanne Zakroff, the executive food editor at Gourmet Magazine, has high praise for the book. Her recipes are mostly traditional, such as Hoppin’ John and Hoe Cakes, but included are foods from the African diaspora, like Hearts of Palm and Pineapple Salad from Brazil. Harris’ new cookbook documents the history of African-American food and provides more than 200 authentic recipes gathered from the kitchens of African-Americans from “generations of church suppers, fish frys, barbecues, family reunions and Sunday school picnics” all over the country. Harris, author of five cookbooks about African-influenced food, including her latest, “The Welcome Table: African-American Heritage Cooking” (Simon & Schuster, $24). “During slavery, mama fed her young by giving up her own food,” so food became a way to express affection in African-American families, says Jessica B. The story of African-American food is one of survival, evolution and love. Sprinkle with more filé powder, if desired.Baltimore Sun eNewspaper Home Page Close Menu Garnish with dark-green parts of scallions. Let cool slightly chill uncovered until cold. Stir in remaining 1 cup okra simmer until okra is crisp-tender, about 5 minutes. Simmer until chicken is very tender and flavors meld, about 45 minutes. Stir in 1 cup okra, Worcestershire, and hot sauce. Bring to a boil reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes. Add bay leaves, thyme, and reserved chicken and sausage. Cook, stirring often, until soft, about 10 minutes. Stir in white and pale-green parts of scallions and next 3 ingredients. Cook, stirring occasionally, until soft, about 10 minutes. Whisk constantly until roux is the color of milk chocolate, 15–20 minutes. Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup reserve 1 cup drippings, adding more oil if needed to measure 1 cup. Add sausage to pot cook until browned, about 4 minutes per side. Working in batches, sear chicken until golden brown, about 5 minutes per side. Heat 1/2 cup oil in a large heavy pot over medium heat. salt and next 3 ingredients in a small bowl sprinkle all over chicken. No matter the recipe, rice is a good accompaniment.Įditor’s note: This recipe was originally published in our January 2012 issue.Ĭombine 1 Tbsp. If you prefer gumbo with tomatoes-a nod to Creole tradition- give this one a try, and if you’re not a fan of okra, this rendition is made without. It’s crucial that it’s added at the end of the cooking, just before serving, and never allowed to boil, which makes it bitter. Made from sassafras leaves that are dried and ground, it further thickens the dish. Some argue that there’s no gumbo without filé powder, so we’ve made it optional. Andouille sausage adds smokiness that’s balanced by the chicken, and okra helps thicken the stew. This rendition keeps things fairly classic with the “holy trinity” of onions, celery, and green peppers, a roux, and chicken stock. ![]() There are Cajun gumbos, Creole gumbos, and numerous variations, like the one served at New Orleans restaurant Turkey and the Wolf with tamarind paste and potato chips Gumbo is a deeply personal dish and there are as many versions of it as there are cooks in Louisiana, perhaps even more. No matter what you’ve heard, there is no one definitive or best gumbo recipe out there. ![]()
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