Indo-style Gumbo

Ingredients

In this Indo-style Gumbo, we incorporate traditional Indo spices such as turmeric, cumin, and coriander to add a unique twist to the classic American gumbo. The use of coconut milk and tamarind paste gives it a rich and tangy flavor, while the addition of chili peppers adds a spicy kick that Indo cuisine is famous for. We alse have the original recipe for Gumbo, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon (5g) turmeric powder 1 teaspoon (5g) turmeric powder
• 1 teaspoon (5g) cumin powder 1 teaspoon (5g) cumin powder
• 1 teaspoon (5g) coriander powder 1 teaspoon (5g) coriander powder
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) chili powder 1 teaspoon (5g) chili powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (200g) okra, sliced 1 cup (200g) okra, sliced
• 1 cup (200g) bell peppers, diced 1 cup (200g) bell peppers, diced
• 1 cup (200g) eggplant, diced 1 cup (200g) eggplant, diced
• 1 cup (200g) tomatoes, diced 1 cup (200g) tomatoes, diced
• 1 tablespoon (15ml) tamarind paste 1 tablespoon (15ml) tamarind paste
• 1 cup (200g) cooked chicken, shredded 1 cup (200g) cooked chicken, shredded
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 12g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until they turn golden brown.
3. 3.
   In a small bowl, mix together the turmeric powder, cumin powder, coriander powder, paprika, and chili powder.
4. 4.
   Add the spice mixture to the pot and stir well to coat the onions and garlic.
5. 5.
   Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer.
6. 6.
   Add the sliced okra, diced bell peppers, eggplant, and tomatoes to the pot. Stir well to combine.
7. 7.
   Stir in the tamarind paste and shredded chicken. Season with salt and pepper to taste.
8. 8.
   Reduce the heat to low and let the gumbo simmer for 30 minutes, or until the vegetables are tender.
9. 9.
   Serve the Indo-style Gumbo hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Okra — To reduce the sliminess of okra, you can soak it in vinegar or lemon juice for 30 minutes before slicing and adding it to the gumbo.

Tips & Tricks

• For a spicier gumbo, add more chili powder or fresh chili peppers according to your taste preference.
• If you prefer a thicker gumbo, you can add a tablespoon of cornstarch mixed with water to the simmering pot.
• Serve the gumbo with steamed rice or crusty bread to soak up the flavorful sauce.

Serving advice

Serve the Indo-style Gumbo hot in individual bowls. Garnish with fresh cilantro for added freshness and aroma. Accompany it with steamed rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation, sprinkle some additional chopped fresh cilantro on top of the gumbo just before serving. You can also serve it in a traditional Indo-style bowl or plate for an authentic touch.