Word: okra
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Dates: during 1970-1979
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Cooking by Ear. Southern cuisine arrived by ship or afoot from many climes. Slaves came from Africa bearing benne (sesame seed), okra, yams and remembered formulas that were to become the masterworks of Southern cuisine. Frenchmen marched ashore to reincarnate such classic dishes as bouillabaisse, which is a culinary cousin of gumbo, a permissive potpourri that can include chicken, turkey, ham, crab, oyster, shrimp or anything else on hand. While New Englanders learned-belatedly-to raise beef and sheep, Southerners derived sustenance from the wild game and pigs and chickens that were raised almost as members of the family...
Many plants already in cultivation could be better used to increase food supplies. Spiros Constantinides of the University of Rhode Island has suggested that okra-whose viscid green pods provide the distinctive ingredient in gumbo dishes-could become an important source of protein if cooks would use its ripe seeds as well as its tasty pods. Researchers with the National Academy of Sciences have been studying a protein-rich "winged bean" that grows in New Guinea and Southeast Asia, and believe it could be successfully introduced into other warm rainy areas where the principal crops-yams, cassava, potatoes...
...Senate set a new and imaginative fashion in memorials to its revered members last week by adding a favorite dish of the late Louisiana Senator Allen J. Ellender to the Senate restaurant menu. It is Louisiana creole gumbo, a concoction of rice, chopped seafood and okra, selling...