Browsing All posts tagged under »New Orleans«
The Story of Filé
January 15, 2011
For hundreds of years the Choctaw Indians have had a settlement at Bayou Lacombe on the North Shore of Lake Pontchartrain, and had a way of making Gumbo long before the white man and the black man arrived. They invented filé (pronounced feelay). The tender green leaves of the sassafras tree are picked, dried, and […]
Gumbo….A Soul Food Odyssey
July 30, 2010
Gumbo is a stew and/or soup which originated in the South Louisiana area. It consists primarily of a strong stock, meat or shellfish, a thickener, and the vegetable “holy trinity” of celery, bell peppers, and onion. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder, […]
Po’ Boys Never Really Took Off in Camden
July 26, 2010
A po’ boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It almost alwaysconsists of meat, usually roast, or seafood, usually fried, served on baguette-like Louisiana French bread. Originating from the Gulf Coast of Louisiana, there are many stories as to the origin of the po’ boy. One theory […]
Why not try this?
Have a butcher’s at this…
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Ricky Panesar
Ricky Panesar is a qualified chef, and a food consultant, food stylist and photographer based in London, with over 12 years’ professional catering experience in a range of catering environments.
Spoonbread & Strawberry Jam
May 6, 2011
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Some say that cornbread is the “cornerstone” of Southern United States cuisine. It is a popular item in soul food enjoyed by many people for its texture and scent. Cornbread can be baked, fried or, rarely steamed, often flavoured with chillies, cheese, onions and sweet corn kernels. Cornbread can also be baked into corn cakes. […]