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100 Heerlijk Gumbo-Recepten
Paperback
American CookingFruits & VegetablesMeat & Seafood
Publisher Price: $53.47
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ISBN10: 1805425129
ISBN13: 9781805425120
Publisher: Mara de Ruiter
Published: Dec 28 2022
Pages: 330
Weight: 0.97
Height: 0.69 Width: 6.00 Depth: 9.00
Language: Dutch
ISBN13: 9781805425120
Publisher: Mara de Ruiter
Published: Dec 28 2022
Pages: 330
Weight: 0.97
Height: 0.69 Width: 6.00 Depth: 9.00
Language: Dutch
Gumbo is de essentie van de Creoolse en Cajun-keuken, het verplichte gerecht op elk restaurantmenu en het hart van thuiskoken.
Het toont de beste inheemse schaaldieren, evenals lokale worstjes, gevogelte, vrij wild en specerijen. Het is ontstaan in Louisiana in de achttiende eeuw en ontleent zijn naam aan het Bantu-woord voor okra (gombo) of het Choctaw-woord voor filé (kombo). Zowel okra als filé, wat gemalen sassafrasbladeren zijn die door indianen worden gebruikt, dienen als verdikkingsmiddelen voor gumbo, samen met de roux, een basis van meel gebruind in olie. Het meest voorkomende verdikkingsmiddel is de roux, die vergelijkbaar is met jus. De mate waarin het bruin is bepaalt de kleur van de gumbo.
Het toont de beste inheemse schaaldieren, evenals lokale worstjes, gevogelte, vrij wild en specerijen. Het is ontstaan in Louisiana in de achttiende eeuw en ontleent zijn naam aan het Bantu-woord voor okra (gombo) of het Choctaw-woord voor filé (kombo). Zowel okra als filé, wat gemalen sassafrasbladeren zijn die door indianen worden gebruikt, dienen als verdikkingsmiddelen voor gumbo, samen met de roux, een basis van meel gebruind in olie. Het meest voorkomende verdikkingsmiddel is de roux, die vergelijkbaar is met jus. De mate waarin het bruin is bepaalt de kleur van de gumbo.
Lokale koks geven het vaak een donkerbruine kleur die het eindproduct een diepe en robuuste smaak geeft. Traditioneel, uien, selderij, en paprika (bekend als de drie-eenheid van de lokale keuken) plus knoflook worden gesist in de roux, en bouillon wordt toegevoegd om een Gumbo te maken. Ingrediënten variërend van schaaldieren tot gevogelte tot vrij wild bepalen het type en de smaak van de gumbo. Kruiden zoals cayennepeper, tijm en laurier veranderen de smaak van het gerecht om de kok te plezieren, en de gumbo wordt geserveerd in kommen met rijst. De meest onderscheidende stijlen van gumbo zijn Creools (New Orleans) en Cajun (zuidwesten van Louisiana). Creools gebruikt tomaten en Cajun niet. Daarom is de ene bruin en de andere roodachtig bruin. Creoolse gumbo heeft meestal een dunnere basis, terwijl een Cajun-gumbo steviger, donkerder en soms dikker is en meer geneigd is om wild zoals wilde eenden te gebruiken.
In Zuid-Louisiana worden gumbos op alle tafels geserveerd, rijk of arm, en in de meeste restaurants, chique of niet.
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