Best 2 African Gumbo Recipes

Embark on a culinary journey to the vibrant heart of Africa with our African Gumbo recipes. This delectable dish, a harmonious blend of diverse flavors and textures, is a testament to the rich culinary heritage of the African continent. Our collection features a variety of recipes, each offering a unique interpretation of this beloved dish.

Dive into the savory depths of our West African Gumbo, where tender chicken or seafood simmers in a flavorful broth infused with aromatic spices, fresh vegetables, and okra. Experience the vibrant flavors of our Nigerian Gumbo, a delightful symphony of okra, tomatoes, bell peppers, and a medley of spices, creating a dish that bursts with color and flavor.

Venture into the culinary traditions of South Africa with our Cape Malay Gumbo, a fragrant and flavorful dish that weaves together the culinary influences of diverse cultures. This aromatic gumbo features succulent lamb or beef slow-cooked in a rich broth infused with aromatic spices, dried fruits, and vegetables.

For a vegetarian delight, try our Ethiopian-inspired Gumbo, a vibrant and flavorful dish that showcases the diverse plant-based ingredients of Ethiopia. This hearty gumbo is brimming with sautéed vegetables, lentils, and a medley of Ethiopian spices, simmered in a rich and flavorful broth.

Each recipe in our African Gumbo collection is a culinary adventure, inviting you to explore the diverse flavors and traditions of the African continent. Whether you prefer the bold flavors of West African cuisine, the vibrant colors of Nigerian dishes, the aromatic spices of Cape Malay cooking, or the hearty goodness of Ethiopian cuisine, our African Gumbo recipes will take your taste buds on an unforgettable journey.

Here are our top 2 tried and tested recipes!

SEAFOOD GUMBO

Seafood Gumbo image

For many African Americans, seafood gumbo is an essential part of New Year's celebrations. This version, adapted from the chef JJ Johnson, uses celebratory seafood, such as scallops, crab, lobster and shrimp, and includes okra rounds in a nod to his family's southern roots. Mr. Johnson also pulled inspiration from Gullah Geechee cuisine, Native American and West African flavors and Louisiana's culinary traditions for the ultimate melting pot of gumbo. Be sure to make the gumbo spice mix, which adds heat and depth to this luxurious and comforting stew.

Provided by Kayla Stewart

Categories soups and stews, main course

Time 1h35m

Yield 4 servings

Number Of Ingredients 31

Ingredients

1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon powdered bay leaf (see Tip 1)
1 1/2 tablespoons garlic powder
1 tablespoon onion powder
1/2 teaspoon red-pepper flakes, or more to taste
1/2 teaspoon ground cayenne, or more to taste
2 tablespoons granulated sugar
2 tablespoons smoked paprika
1 tablespoon kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
4 tablespoons salted butter
1/4 cup vegetable oil
1/2 cup all-purpose flour
1 small onion, finely chopped
4 garlic cloves, minced
1 small celery stalk, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup grape tomatoes, halved
1/2 cup dried shrimp (optional; see Tip 2)
1 tablespoon tomato paste
5 cups store-bought or homemade chicken stock
4 ounces fresh or thawed frozen okra, sliced into rounds (1 cup)
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 lobster tails, shelled and cut into 3/4-inch pieces (optional; see Tip 3)
1/4 pound picked crab meat
1/4 pound sea scallops
1/2 pound medium shrimp
Kosher salt and black pepper
4 cups cooked jasmine rice, for serving

Steps:

Make the spice mix: Place all ingredients in a bowl and stir until combined. Set aside 2 tablespoons to add to the gumbo and reserve the rest for another use in an airtight container.
Make the gumbo: In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon or heatproof spatula to form a smooth paste.
Cook the mixture, stirring continuously, for 10 to 13 minutes to make a chocolate-colored roux. Make sure to scrape the bottom and sides of the pot to avoid burning. It is important to keep a very close eye on the roux during this step. The roux can go from a nutty color and aroma to burnt beyond repair in a matter of minutes. Lower the heat as needed.
Immediately add the onion, garlic, celery, bell pepper and tomatoes and stir well. The vegetables will stop the roux from overcooking and burning. Cook, stirring occasionally, until the vegetables start to stick to the pan, 5 to 10 minutes. Add the dried shrimp, if using, tomato paste and 2 tablespoons spice mix and cook, stirring often, for 5 minutes.
While whisking, slowly add the stock and whisk until the stock is completely blended with the roux and vegetable mixture. Add the okra, lemon juice and Worcestershire sauce and let simmer for 50 minutes over very low heat, stirring occasionally with a wooden spoon. Add the lobster, crab, scallops and shrimp and simmer just until cooked through, about 10 minutes more.
Season the gumbo to taste with salt and pepper and serve over rice.

AFRICAN GUMBO

African Gumbo image

Make and share this African Gumbo recipe from Food.com.

Provided by LauraMac

Categories Gumbo

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

300 g okra
2 tablespoons peanut oil
800 g chicken thigh fillets, chopped coarsely
2 large brown onions, chopped coarsely
3 garlic cloves, crushed
2 teaspoons sambal oelek
5 medium tomatoes, seeded & finely chopped
1/4 cup tomato paste
1/2 cup crunchy peanut butter
1 large potato, coarsely chopped
2 cups water

Steps:

Trim stems from okra. Heat half of the oil in a large saucepan; cook chicken, in batches, stirring until browned. Drain on paper towel.
Heat remaining oil in pan; cook onion, garlic and sambal oelek, stirring until onion is soft.
Return chicken to pan. Add remaining ingredients; simmer, covered for 30 minutes or until potato is tender.
Serve over a bed of rice.

Nutrition Facts : Calories 657.9, Fat 31.3, SaturatedFat 5.9, Cholesterol 166, Sodium 482.3, Carbohydrate 45.8, Fiber 10.7, Sugar 13.6, Protein 53.3

Tips:

Mise en Place: Before you start cooking, gather and measure all of your ingredients and equipment. This will help you stay organized and avoid scrambling during the cooking process.
Use Fresh Ingredients: The fresher your ingredients, the better your gumbo will taste. Whenever possible, use fresh vegetables, herbs, and seafood.
Cook the Roux Slowly: The roux is the base of the gumbo, so it's important to cook it slowly until it reaches a deep, dark color. This will give your gumbo a rich, flavorful base.
Use a Good Stock: The stock you use will also impact the flavor of your gumbo. Use a flavorful stock, such as chicken stock or seafood stock. If you don't have any homemade stock, you can use store-bought stock.
Don't Overcook the Seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and rubbery.
Season to Taste: Gumbo is a versatile dish, so feel free to adjust the seasonings to your taste. Add more salt, pepper, or cayenne pepper if desired.

Conclusion:

African gumbo is a delicious and flavorful dish that is perfect for any occasion. With its rich, spicy broth and tender seafood, it's sure to be a hit with everyone at your table. So next time you're looking for a new and exciting dish to try, give African gumbo a try. You won't be disappointed!

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