What vegetable, starting with the letter O, is often used to make gumbo?
Gumbo cultural markers indicate several plausible scenarios. As aforementioned, while its exact origins are unknown, gumbo is often believed to be a dish of mixed origins of French, Spanish, African, Native American Caribbean and German influence. African-American slaves often exchanged or combined ingredients in order to make the dish, allowing it to serve as a means of community and identity among them. West Africans used the vegetable okra as a base for many dishes, including soups. In Louisiana, gumbo includes ingredients introduced by several cultural groups. Surviving records indicate that by 1764 African slaves in New Orleans mixed cooked okra with
Gumbo is popular in gumbo the closer to the water the people are, but the southwestern areas of Louisiana often use fowl, such as chicken or duck, and sausage. The fowl is generally not deboned, and onions, celery, and bell pepper are not strained out of the dish. Cajun gumbo is usually topped with parsley and green onions. Creole gumbo most often consists of seafood, tomatoes, and a thickener. Before the latter half of the 20th century, celery was rarely used in Creole gumbo. When Catholics were expected to abstain from eating meat during Lent, a meatless variety of gumbo, known