from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Chiefly Southern U.S. See okra. See Regional Note at goober.
- n. A soup or stew thickened with okra pods. Also called okra.
- n. Chiefly Mississippi Valley & Western U.S. A fine silty soil, common in the southern and western United States, that forms an unusually sticky mud when wet.
- n. A French patois spoken by some Black people and Creoles in Louisiana and the French West Indies.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The okra plant or its pods.
- n. A soup or stew made with okra.
- n. A fine silty soil that when wet becomes very thick and heavy.
from the GNU version of the Collaborative International Dictionary of English
- n. A soup thickened with the mucilaginous pods of the okra; okra soup.
- n. The okra plant or its pods.
from The Century Dictionary and Cyclopedia
- n. The pod of Hibiscus esculentus, also called okra.
- n. A soup, usually of chicken, thickened with okra.
- n. A dish made of young capsules of okra, seasoned with salt and pepper, and stewed and served with melted butter.
- n. A patois spoken by West Indian and Louisianian creoles and negroes.
- n. A type of soil in the southern and western United States which forms a tough, dark-colored mass in a high degree plastic and clay-like, yet sometimes consisting chiefly of silt or very fine sand. It is very sticky and difficult to till when wet, and when dry breaks into hard cuboidal lumps. See gumbo clay.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. any of various fine-grained silty soils that become waxy and very sticky mud when saturated with water
- n. long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews
- n. a soup or stew thickened with okra pods
- n. tall coarse annual of Old World tropics widely cultivated in southern United States and West Indies for its long mucilaginous green pods used as basis for soups and stews; sometimes placed in genus Hibiscus
Whether the black slaves brought to America the okra or found it already existing on the continent is uncertain, but the term gumbo is undoubtedly of African origin, as also is the term mbenda (peanuts or ground-nuts), corrupted into pindar in some of the Southern States.
Women unable to feed the bellies of hungry children, were forced to rummage through garbage, and by the grace of God, and anointed creativity, found leftovers okra, rice, tomato, a scrap of pork and a fragment of shrimp to create a meal we call gumbo.
I've only used okra in gumbo so now I can be a groundbreaker with my local Toronto foodie pals.
However, golfs don't do well in gumbo, neither do skeets.
The gumbo is served, followed by the most tender and tasty meat imaginable with sides of sangre and the cooked large grain, preferably to the sound of live music.
It is one of my favorite flowers which can be found growing in the barren, clay soil that we call gumbo -- super-slippery when wet, hard and cracked when dry.
* For you see, this turkey gumbo is a symbol of rebirth.
Okra is used as the thickening agent in Cajun gumbo, but it also can be boiled, broiled, fried, roasted, steamed, canned, or pickled.
I haven’t tried Campbell’s, but Progresso’s gumbo is an excellent soup.
The delightful delicacy called "gumbo" is more than a meal, but a sermon of resistance.