15 Oct
2016

‘Gumbo is a stew that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Cajun holy trinity of vegetables, namely celery,bell peppers, and onions. Gumbo is often categorized by the type of thickener used, the vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either a word from a Bantu language for okra (ki ngombo) or the Choctaw word for filé (kombo).’

12 Oct
2016

It’s that time of year again, we are all getting ready to stock up to carve. Every year I find myself hunting for pumpkin recipes to avoid wasting throwing food away.This one pot dish is the perfect sweet and savoury dish, full of fall flavours. Chicken and pumpkin rice is a great filling meal when time is of the essence. Pumpkin creates a sweet creamy texture in rice dishes and carries bold flavours really well.

Recipe Here.