Gumbo is an emblematic dish of Cajun and Creole cuisine from Louisiana, United States. Its origin dates back to the cultural fusion between African, French, Spanish, and Native American culinary traditions. This thick and savory stew has been adapted over time, with its ingredients varying by region and availability. In different Latin American countries, although it is not called gumbo, there are similar dishes that combine meats, vegetables, and rice in a comforting and flavorful preparation. In Mexico, for example, there are stews with similar mixtures of vegetables and meats, while in the Caribbean, stews with African influence are prepared that recall the essence of gumbo.
The name "gumbo" comes from the African word for okra, a crucial ingredient in the original recipe that acts as a natural thickener. Throughout Latin America, okra is also very popular, although the dishes that include it may vary in name and style. In general, gumbo is recognized for its rich combination of flavors, its thick consistency, and its ability to bring people together around the table for special occasions or family gatherings.
