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.
 

Omowale Jabali

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Sep 29, 2005
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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.
As the saying goes, "sho' u rite"!
 

shaka64

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Out of all the dishes you've cooked and prepared in your lifetime, what's one that you always look forward to making, whether simple or complicated, for yourself or your fam? And what's the reason you love to make it? For taste, for health, for its look, or for some other reason? Please share! If ya want...:p
I do a three sausage (Patton hot sausage, Andouille sausage and D&D sausage) , Shrimp, Crawfish, Jambalaya, topped with lump crab claw meat. Fresh Bell peppers, sweet yellow onions, green onions and a little garlic. 17th ward style (pigeon town) its an all time favorite and I always have the ingredients in the fridge.
 

Blackbird

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I do a three sausage (Patton hot sausage, Andouille sausage and D&D sausage) , Shrimp, Crawfish, Jambalaya, topped with lump crab claw meat. Fresh Bell peppers, sweet yellow onions, green onions and a little garlic. 17th ward style (pigeon town) its an all time favorite and I always have the ingredients in the fridge.
Brother, next time you make some ship some to Vegas. I will pay for shipping and any production costs. I haven't heard about D&D sausage in a hot minute.
 

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