Gombo
The gombo ( Abelmoschus esculentus ) is a plant tropical with flowers belonging to the family of the Malvaceae and originating in Africa.
Its fruit is a capsule of collected pyramidal form green and employed like Légume and Condiment. Its cross section shows five Cavité S which forms a perfect pentagon and contains each one a seed. Its skin is covered with a Duvet silky.
Vernacular names: it is also called “Greek horn”, bahmia (Turkey), will okra or gnawia or ganaouia (Tunisia), lalo or bamies.
History
This plant was cultivated by the Égyptiens, then imported in Europe by the Moors Spanish S at the 12th century, it was introduced at the 17th century in America by the Esclaves.
Use
The fruit contains a mucilagineuse substance (of texture Gélatine uses) useful to thicken Soupe S and Ragoût S. One generally advises to choose gombos coloured well of less than 10 cm length so that they are not hard. The gombo is eaten believed or cooked and it belongs to many dishes creole S and African S. It returns in particular in the manufacture of the Calalou.
It Marie well with the Tomato, the Onion, the Yam, the Sweet pepper like with the Curry, the Coriandre, the Origan, the Lemon-yellow, the Vinegar and other spices like Strong current-Al-hanut.
It is also the base of the " gumbo" : typical soup of Louisiana in which the bottom consists of mixture of celery, green pepper and onion which one makes return with the gombos cut out of discs. Other typical preparations of the South of the United States are the gombos braised with tomatos and the fried discs of gombo
Fragile, the gombo preserves two to three days with the Réfrigérateur in a paper bag.
The Seed S blackberries, roasted, can be used as a Café.
Production
Synonym
- Hibiscus esculentus L.
See too
External bonds
- African Receipts
- Origins of the gombo
- Tunisian Receipts
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