Quoting Dave Drum to Dale Shipp <=-

Somewhere - possibly on an Emeril show on TVFN I seem to remember that
the word "gumbo" is derived from the African term for okra, "gombo"

That is so. More specifically its the Niger-Congo Bantu word
"ngombo". I have a multilingual cousin who was born in China,
raised in India and then went to high school in Nigeria before
ending up in Canada. My aunt and uncle were LMS missionaries who had
the poor sense of timing to hit the Chinese civil war, the bloody
partition of India and Pakistan and the Biafra civil war.

---------- Recipe via Meal-Master (tm) v8.06

Title: Sabzi Bhindi (Fried Okra with Cumin)
Categories: Indian, Vegetables, Side dish
Yield: 4 servings

3 tb Ghee
1 md Onion; peeled, halved
-lengthwise, sliced
-lengthwise into paper-thin
-slivers
1 ts Salt
1 lb Okra
1 tb Cumin, ground
1/4 ts Pepper, black

Wash okra, scrape skin lightly to remove any surface fuzz. Pat dry
with paper towels. In skillet, heat ghee over moderate heat. Add
onion and salt, stir 7-8 minutes until golden brown. Watch for any
sign of burning. Add okra, cumin and pepper. Continue to fry,
lifting and turning vegetables constantly, for 25 minutes until
okra is tender and most of the liquid has evaporated. Serve at
once from a heated bowl.

From "The Cooking of India" posted by Don W

-----

Cheers

Jim


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