West African Gumbo Recipe | Afrian Recipes | PBS Food | PBS Food

Name: West African Gumbo Recipe | Afrian Recipes | PBS Food | PBS Food
Total time: 90 min
Ingredients: 1 large fish head (about 2 pounds, or the equivalent in weight of smaller heads.); 12 ounces spring onions, white and green parts sliced into rings (or 1 ½ bunches scallions); 10 cloves garlic, smashed; 2 bay leaves; 1 recipe fish stock (see recipe); 1 large piece smoked, salted dried fish; 3 Indian eggplants (about 8-10 ounces or very small conventional eggplant); 2 cups sliced okra, (about 6 ounces cut into ½ inch rounds); 2-3 small hot fresh chiles, or more, to taste (Thai bird chiles or similar); ½ cup Palm oil; 1 dozen little neck clams; ½ pound medium shrimp, peeled and deveined; 3 squid, bodies cleaned and separated from their tentacles; 6 cups cooked whole grain rice

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A Southern favorite dish with a smoky fish base. The tradition of this stew traveled to Louisiana from West Africa and evolved into what we know as gumbo.

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Ingredients

1 large fish head (about 2 pounds, or the equivalent in weight of smaller heads.)
12 ounces spring onions, white and green parts sliced into rings (or 1 ½ bunches scallions)
10 cloves garlic, smashed
2 bay leaves
1 recipe fish stock (see recipe)
1 large piece smoked, salted dried fish
3 Indian eggplants (about 8-10 ounces or very small conventional eggplant)
2 cups sliced okra, (about 6 ounces cut into ½ inch rounds)
2-3 small hot fresh chiles, or more, to taste (Thai bird chiles or similar)
½ cup Palm oil
1 dozen little neck clams
½ pound medium shrimp, peeled and deveined
3 squid, bodies cleaned and separated from their tentacles
6 cups cooked whole grain rice