And this little figgy piggy screamed “kiwi, kiwi, kiwi” all the way home!
This semi-exotic fruit lends a clean, tart flavor to savory dishes.
Making a gumbo can be a religious experience and shouldn’t be attempted when you’re short on time. Most will agree that any gumbo will begin with a dark roux and can be thickened further with the okra or filé powder (ground sassafras leaves). Not wanting to be exclusive, I use all three.