Gumbo Ya Ya with Yellow Corn Bread - V GF
The origins of gumbo come from the African plant hibiscus—okra or ladies fingers. Called by its Angolan name Ochinggombo it was taken to America with the slaves and gave its name to this fiery stew.
Serves: 4/6
Dietary: Vegan, Gluten Free
Gumbo Ingredients
- 2 tablespoons olive oil
- 1 onion, diced small
- 1 small leek, cut in 1cm thick half-moons
- 6 garlic cloves, peeled & finely chopped
- 3 hot red chillies, de-seeded & finely sliced
- 1 teaspoon paprika
- 1 small red pepper, sliced in 1cm wide fingers
- 1 small green pepper, sliced in 1 cm wide fingers
- 2 sticks celery, washed & sliced
- 300ml passata
- 100ml water
- 1 medium sized sweet potato, peeled & cut in 3cm chunks
- 50g sun-dried tomatoes, halved
- 100g fresh okra, washed, topped & tailed & cut into thirds
- 3 tablespoon fresh thyme, de-stemmed
- salt & freshly ground black pepper
Gumbo Method
- Fry the onions in olive oil until soft & translucent.
- Stir in the sliced leeks & fry for a few minutes before adding the garlic, chilli & paprika.
- Add the peppers & celery & stir-fry, then add the passata & water & bring to the boil.
- Turn down to a simmer, add the sweet potato & sun-dried tomatoes & simmer for 15 minutes until the sweet potato is just tender. You may need to add a little more water if the Gumbo gets too thick.
- Add the okra, fresh thyme & season with salt & freshly ground black pepper. Simmer gently for 10 minutes.
- Serve the gumbo with large slices of cornbread and a green leaf salad.
Yellow Cornbread Ingredients
- 200g fine yellow cornmeal
- 50g brown rice flour
- 4 teaspoons baking powder, gluten free
- 1 tablespoon caster sugar
- 1 heaped teaspoon paprika
- 1/2 teaspoon salt
- 75ml sunflower oil
- 25ml olive oil
- 1 tablespoon sunflower margarine, melted
- 200ml water
- 100ml soya cream
- 80ml apple juice
Yellow Cornbread Method
- Pre-heat the oven to 200C/Gas6.
- Grease & line a 450g loaf tin with baking parchment.
- Mix all the dry ingredients together in a large bowl.
- Mix all the wet ingredients together & add to the dry ingredients.
- Mix to a smooth batter.
- Pour into the prepared loaf tin & bake in the middle of the pre-heated oven until golden, about 45 minutes. Test that it is cooked with a skewer. If the skewer comes out dry, the cornbread is cooked through.
- Leave to cool, before cutting.
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