A great favourite in the southern United States, Gumbo Soup makes a spicy and filling start to a meal. Serve with home- made corn bread for a really authentic touch.
1 oz. butter medium-sized onions, sliced 1 small red pepper, white pith removed, seeded and chopped
1 garlic clove, crushed
1 lb. fresh okra (ladies’ fingers), washed and cut into thin slices, or
1 lb. canned okra (ladies’ fingers), drained and thinly sliced
2 pints beef stock
4 medium-sized tomatoes, blanched, peeled and chopped
½ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
3 oz. long-grain rice, washed, soaked in cold water for
30 minutes and drained
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onions, pepper, garlic and okra (ladies’ fingers) to the pan and cook, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown.
Pour in the stock and add the tomatoes, cayenne, salt and pepper, stirring to blend the ingredients. Increase the heat to moderately high and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer the soup for ½ hours.
Stir the rice into the soup, recover and simmer for a further 30 minutes, or until the rice is tender.
Remove the pan from the heat and turn the soup into a warmed tureen or individual soup bowls. Serve immediately.
Guleh Kambing is a fragrant and spicy lamb curry from Indonesia.