Like any observation Kwanzaa also comes with traditions as well. One of the more popular dishes is gumbo, that blend of African and American tastes. It is also a perfect chill chaser for these cold days as well as a lovely way to celebrate African heritage. Anyone can make a gumbo from the novice to the pro. It's easy and what's best is that the ingredients can be varied.
Gumbo 's origin is entwined in both the West African and the Choctaw Indian. the make wither came form the Angolan or Bantu word for okra (ki)ngombo or Choctaw kimbo which means sassafras. This last is an important ingredient in the mix. Gumbo is at best a stew to be served over long grained rice. It;s main ingredients are okra, and the holy trinity of Creole and Cajun cooking, tomatoes, peppers and onions.The last was a contribution to Louisiana's Spanish settlers. Roux isadded sometimes to thicken the consistency. Creoles make a darker one while Cajun cooks prefer a lighter one.
Meats can varied, For Kwanzaa it's typical to have a spiced turkey gumbo. However you can sub in chicken if you want. A heartier one would be with the famed andouille sausages , popular in New Orleans. of course any real gumbo has seafood, mostly shrimp and crab meat. Oysters and mussels can be added as lobster. There is a vegetarian gumbo made with nine greens such as collard and turnip greens but this is more for Lent and Good Friday.
A rich , spicy gumbo is a good way to celebrate the harvest meaning of Kwanzaa. The harvests can come from the land or the sea and stand for the bounty of each. A huge pot of gumbo is also a great way of reaching out to family and friends during this special time .
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