This 1700s Gumbo has ALL THE THINGS - Ancient Recipes With Sohla
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Date: 2022-09-14
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Comments and reviews: 19
falsenames
This is an amazing video. Before, when Ii was asked what gumbo is, I would just answer with -the most amazing food ever-. Thank you chef and historian Eric for giving some amazing context for the best food of American origin next to succotash (come fight me. Loving how much we get to learn about how much we get to learn about this dish and how it relates to how much of a crazy mixing pot America can be. And thank you for bringing to light how much of currently taught history just dismisses anything other than white colonisers (my ancestors) just really downplayed how much African and Native American culture affected out county over the centuries.
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This is an amazing video. Before, when Ii was asked what gumbo is, I would just answer with -the most amazing food ever-. Thank you chef and historian Eric for giving some amazing context for the best food of American origin next to succotash (come fight me. Loving how much we get to learn about how much we get to learn about this dish and how it relates to how much of a crazy mixing pot America can be. And thank you for bringing to light how much of currently taught history just dismisses anything other than white colonisers (my ancestors) just really downplayed how much African and Native American culture affected out county over the centuries.
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Ryan
Very interesting how the complex flavor does NOT come from complicated spice mixes, which I think is the stereotype, again from Cajun cuisine, probably. Very keen to try this myself, thank you. For suggestions, I think the history of sukiyaki is very much worth an episode. (Most of Japan had officially or unofficially banned all meat consumption for centuries, but then after Meiji it was promoted to try to -bulk up- the population. The stew almost certainly has a historical connection to nabe or shabu shabu, but now it's really unique)
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Very interesting how the complex flavor does NOT come from complicated spice mixes, which I think is the stereotype, again from Cajun cuisine, probably. Very keen to try this myself, thank you. For suggestions, I think the history of sukiyaki is very much worth an episode. (Most of Japan had officially or unofficially banned all meat consumption for centuries, but then after Meiji it was promoted to try to -bulk up- the population. The stew almost certainly has a historical connection to nabe or shabu shabu, but now it's really unique)
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D. R.
My aunt (who grew up near Alexandria, Louisiana) makes the most delicious Seafood Gumbo! She includes chicken, shrimp, crab, sausage and okra and would use crawfish except she moved to the north and they were not readily available. I have never tasted a gumbo, in a restaurant or otherwise, that comes close to her flavor. She also adds Creole seasoning, bay leaves, pepper, garlic and several others herbs and spices. Also, whenever she is telling me a recipe for almost anything, she says, -Ok, first you make a roux-- lol!
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My aunt (who grew up near Alexandria, Louisiana) makes the most delicious Seafood Gumbo! She includes chicken, shrimp, crab, sausage and okra and would use crawfish except she moved to the north and they were not readily available. I have never tasted a gumbo, in a restaurant or otherwise, that comes close to her flavor. She also adds Creole seasoning, bay leaves, pepper, garlic and several others herbs and spices. Also, whenever she is telling me a recipe for almost anything, she says, -Ok, first you make a roux-- lol!
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Belle
Sometimes words get lost in translation and take on different meanings. Gumbo is the Wolof word for the vegetable known in English as okra. Hence it is not a particular dish but rather any dish in which the key ingredient is okra. Wolof is a West African language and okra/gumbo is a national dish in several West African countries & traditional to several ethnic groups. My favourite traditional gumbo is made with smoked gumbo/okra.
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Sometimes words get lost in translation and take on different meanings. Gumbo is the Wolof word for the vegetable known in English as okra. Hence it is not a particular dish but rather any dish in which the key ingredient is okra. Wolof is a West African language and okra/gumbo is a national dish in several West African countries & traditional to several ethnic groups. My favourite traditional gumbo is made with smoked gumbo/okra.
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Lynn
I learned nothing because I already knew this. I LOVE THAT YOU ARE EDUCATING! I get so frustrated at people who don't understand the rich traditions of displaced people. Cajun IS NOT Creole and vice versa. Labeling Creole food as Cajun (which, outside of LA, it ALWAYS is) removes the African roots and whitewashes the history of the American south and southern LA in particular. THANK YOU!
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I learned nothing because I already knew this. I LOVE THAT YOU ARE EDUCATING! I get so frustrated at people who don't understand the rich traditions of displaced people. Cajun IS NOT Creole and vice versa. Labeling Creole food as Cajun (which, outside of LA, it ALWAYS is) removes the African roots and whitewashes the history of the American south and southern LA in particular. THANK YOU!
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James
I am 24 Karat Cajun, and I love the history of this dish. I never knew where the name, Gumbo, came from but, I always knew it wasn't French. I think it's wonderful that you made this video; Gumbo is the dish of America; the borrowing and melding of several cultures. Everyone gets along and loves life around the dinner table. Thank you for this and Mr. Elie as well.
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I am 24 Karat Cajun, and I love the history of this dish. I never knew where the name, Gumbo, came from but, I always knew it wasn't French. I think it's wonderful that you made this video; Gumbo is the dish of America; the borrowing and melding of several cultures. Everyone gets along and loves life around the dinner table. Thank you for this and Mr. Elie as well.
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education
Sohla, you make great videos! How about making Zongzi? The origin of Zongzi (Sticky Rice Dumpling) in China can be traced back to the Spring and Autumn Period (approximately 771- 476 BC. It was first used in ceremonies to worship ancestors and gods. Since the Jin Dynasty (266 - 420 AD, rice dumpling had become an iconic food for Dragon Boat Festival.
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Sohla, you make great videos! How about making Zongzi? The origin of Zongzi (Sticky Rice Dumpling) in China can be traced back to the Spring and Autumn Period (approximately 771- 476 BC. It was first used in ceremonies to worship ancestors and gods. Since the Jin Dynasty (266 - 420 AD, rice dumpling had become an iconic food for Dragon Boat Festival.
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Sabrina
Please do Tchebujienne from Senegal. It's one of the most delicious dishes I've ever tasted. Super complex and complimentary flavors and fun to make. Also, make Mafe(pronounced Ma-Fay) from Mali/Senegal as well. Fantastic dish! Love this series, by the way. That Biryani episode- mind blowing. That is a beautiful dish.
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Please do Tchebujienne from Senegal. It's one of the most delicious dishes I've ever tasted. Super complex and complimentary flavors and fun to make. Also, make Mafe(pronounced Ma-Fay) from Mali/Senegal as well. Fantastic dish! Love this series, by the way. That Biryani episode- mind blowing. That is a beautiful dish.
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Jeremy
As being a native of Mobile Alabama thank you for satisfying both sides of the mardi gras argument. We love our sister city and the influences we share on each other. I love the difficult history lesson too it helps better understand the uneasy past we have and make the future better
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As being a native of Mobile Alabama thank you for satisfying both sides of the mardi gras argument. We love our sister city and the influences we share on each other. I love the difficult history lesson too it helps better understand the uneasy past we have and make the future better
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Christina
Gotta let that trinity cook down a bit before the okra-roast the okra first before adding to cut the slime-if you sear shrimp first quickly before adding in it gives them nice texture-need a deep bowl-the liquid part should be thinner-but this was great video
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Gotta let that trinity cook down a bit before the okra-roast the okra first before adding to cut the slime-if you sear shrimp first quickly before adding in it gives them nice texture-need a deep bowl-the liquid part should be thinner-but this was great video
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Hoppy
I can't tell you enough how you put my two favorite things together. History and cooking.
I myself am a self study concerning herbalism.
I thank you so much!
You are so down to earth and humorous. I love it!
Please continue your wonderful show.
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I can't tell you enough how you put my two favorite things together. History and cooking.
I myself am a self study concerning herbalism.
I thank you so much!
You are so down to earth and humorous. I love it!
Please continue your wonderful show.
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Ruby
It is not -Holy trinity - That a religious term that most cajuns are very familiar with since many of them are actively religious. The term for onions, celery, and bell pepper is -Cajun trinity- because they use that combination as a starter for many dishes.
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It is not -Holy trinity - That a religious term that most cajuns are very familiar with since many of them are actively religious. The term for onions, celery, and bell pepper is -Cajun trinity- because they use that combination as a starter for many dishes.
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Beard
Its fascinating that there's really no spices, or even garlic, in this recipe, when normally I'd associate quite a bit of spice with Cajun and Creole recipes. I wonder if that's a product of my misunderstanding, or times changing the cuisine.
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Its fascinating that there's really no spices, or even garlic, in this recipe, when normally I'd associate quite a bit of spice with Cajun and Creole recipes. I wonder if that's a product of my misunderstanding, or times changing the cuisine.
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L.
Absolutely love this episode with Sohla and Lolis chatting it up on the history of gumbo AND with no filter! They really served up the history. Very well done and can-t wait for more special guest episodes! Also, I gotta find me some gumbo!
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Absolutely love this episode with Sohla and Lolis chatting it up on the history of gumbo AND with no filter! They really served up the history. Very well done and can-t wait for more special guest episodes! Also, I gotta find me some gumbo!
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Jill
Most of the peasantry gorged themselves on pancakes cooked in animal fat- not many had money to pug out on actual meat. They would use all the drippings up the night before ash Wednesday and fry cakes in them- how Fat Tuesday got its name
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Most of the peasantry gorged themselves on pancakes cooked in animal fat- not many had money to pug out on actual meat. They would use all the drippings up the night before ash Wednesday and fry cakes in them- how Fat Tuesday got its name
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Ashish
I made this and it was delicious! One thing I did different, was I made a quick shrimp stock with the shells and water. I added that to the beef/pork/crab/okra mixture. I think it adds a deeper shrimp flavor to the dish. Thanks Sola!
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I made this and it was delicious! One thing I did different, was I made a quick shrimp stock with the shells and water. I added that to the beef/pork/crab/okra mixture. I think it adds a deeper shrimp flavor to the dish. Thanks Sola!
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Joel
That man is well spoken! Thanks for all the information to the both of you and all others involved. Hopefully I can try the recipe soon.
Ive only ever tried cajun gumbo a few times, and never knew creole gumbo was different.
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That man is well spoken! Thanks for all the information to the both of you and all others involved. Hopefully I can try the recipe soon.
Ive only ever tried cajun gumbo a few times, and never knew creole gumbo was different.
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Jordan
Cajun country is actually Creole/Cajun country, half of us no matter the race are blood relatives, so limiting creole cooking to what-s found in New Orleans is silly, we are and have been all over SWLA for centuries.
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Cajun country is actually Creole/Cajun country, half of us no matter the race are blood relatives, so limiting creole cooking to what-s found in New Orleans is silly, we are and have been all over SWLA for centuries.
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tsjordan31
My family comes from the Lafayette And new Iberia area and our roux is not that thick or dark. It-s a lighter roux. But it all looks good to me. We also don-t use tomatoes. That-s a no no for our family recipe
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My family comes from the Lafayette And new Iberia area and our roux is not that thick or dark. It-s a lighter roux. But it all looks good to me. We also don-t use tomatoes. That-s a no no for our family recipe
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