West African Gumbo Recipe | Afrian Recipes | PBS Food
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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Cooking tools:
- Mortar and pestle
- Stockpot
- Chef's knife
- Cutting board
- Slotted spoon
- Measuring cup
- Stove
- Plate
- Spoon
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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