Call it a soup or a stew, Gumbo derives its name from the word Kigombo - a term used in East Africa. Kigombo means "Okra". Gumbo has its origin deep to Louisiana and equally popular in the all the southern parts of the United States. Gumbo in its essence, is spicy Louisiana soup.
This soup is traditionally made with rice. Rice is also served along with gumbo, but cooked separately. The Gumbo is ladled over the rice in a bowl. Gumbo is very popular during colder months, as its a perfect winter-warmer. Okra and roux (mixture of flour and fat cooked together) are used as thickeners for this soup.
Gumbo can be made with chicken, seafood or any vegan alternatives.
- 1 Pack of Varo Jollof Rice
- 20g Onion
- 2-3 Cloves of Garlic
- 15g Celery
- 25g Boneless chicken
- 8g Flour
- 200ml Chicken Stock
- 15g Capsicum
- 10g Bell pepper
- 20g Slice pork or bacon
- 5ml Tomato puree
- 25g Okra
- 15ml Oil
- 10g Parsley
- 1tbsp Salt
- 1tbsp Pepper
- 5ml Jollof Sauce (Medium)
- Heat oil in a saucepan. Add onion and garlic and stir till it turns translucent. Add celery, bacon and chicken, stir well.
- Once done, remove bacon and chicken from the pan.
- Add flour and cook on low
- To the above mix, add tomato puree, Jollof Sauce Medium, okra, Jollof rice, and bell pepper.
- Add the stock and stir till the mixture
- Season it with salt and black pepper and at the end add the removed pieces of bacon and chicken to
- Once boiled, garnish with parsley and serve.