Food Discussion : What's One Dish You Love to Cook or Prepare?

Omowale Jabali

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Thanks for the lesson Omowale. Its so interesting to know where our spices and foods originated. I love me some okra ... anytime, anywhere!
Yeah. Dad used to be in the restaurant biz so he passed some things along to me. That's why I always use the okra. Here's why:

http://www.kadiafricanrecipes.com/okra-soup.html

I just never acquired a taste for fufu but with some yam salad you got a hearty meal.
 

Omowale Jabali

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I love to do bbq. I use pecan with hickory for my chicken or mesquite and red oak. My dad, brothers and I have an ongoing BBQ pit masters competition. I am at a disadvantage because I don't have one of those good big pits but I still put in work.

I want to start a bbq joint. Vegas don't have any good bbq and I would sell Natchitoches meatpies as a tapas too. Ever had tamales from Zwolle?
Sounds good to me. No. I ain't been down that way but will put Zwolle on my to do list if I ever make it back home.
 

Omowale Jabali

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Yeah. Dad used to be in the restaurant biz so he passed some things along to me. That's why I always use the okra. Here's why:

http://www.kadiafricanrecipes.com/okra-soup.html

I just never acquired a taste for fufu but with some yam salad you got a hearty meal.
Dad used to say that it ain't gumbo without the okra. He say gumbo literally means gumbo to the Akan. Always used a tomato base in his. In Ghana they use a plant in the okra stew called: http://betumiblog.blogspot.com/2011/07/recipe-91-light-okra-soup-wchicken-ewe.html?m=1

gboma.
 

Omowale Jabali

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Blackbird

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Dad used to say that it ain't gumbo without the okra. He say gumbo literally means gumbo to the Akan. Always used a tomato base in his. In Ghana they use a plant in the okra stew called: http://betumiblog.blogspot.com/2011/07/recipe-91-light-okra-soup-wchicken-ewe.html?m=1

gboma.
I agree. It ain't gumbo without okra. I make a blonde roux and mix it with tomato sauce for a creole style gumbo. The end result is a medium brown color. I like heavy thyme flavor with a little vinegar for kick. To me, a good gumbo has a complex flavor profile, should be rich and hearty.
 
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