| Prep: 40 mins | Cook: 2 hours | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 567 | 28g | 11g | 42g |
| sugars | fibre | protein | salt |
| 6g | 4g | 48g | 1.8g |
Let me give you a glimpse into my culinary world with the exotic and delicious Japanese Akebi Gumbo. This unique, fruit-based recipe beautifully encapsulates the spirit of the Afro-Southern fusion cooking style, blending the ecological essence of the Land of the Rising Sun with the warmth of Southern hospitality and vibrant Nigerian culinary heritage.
The Charm of Fusion Cooking
This Japanese Akebi Gumbo is a true representation of what happens when cultures and flavors intertwine, creating something extraordinarily delightful. As a gourmet aficionado with Atlanta roots and Nigerian parentage, I find immense joy in drawing parallels from the diverse gastronomic traditions that have shaped my culinary journey.
I’ve always been a lover of the soulful, comfort-giving Southern Gumbo. Reimagining this staple dish by introducing the unique flavor profile of the Akebi, a Japanese exotic fruit, adds a touch of the unexpected yet harmonizes seamlessly with the traditional ingredients of this Creole classic.
A Powerhouse of Nutrition
But savoring this Japanese Akebi Gumbo is more than just a vibrant culinary adventure. Each spoonful also comes with a wealth of health advantages. The Akebi fruit is rich in dietary fiber, promoting better digestion, while the okra contains essential vitamins and antioxidants that help to fortify the immune system. Meanwhile, the protein-packed chicken and shrimp, paired with nutrient-dense veggies, work together to make this a hearty, healthful dish.
If you fancy experimenting with world cuisines as I do, you might enjoy pairing this dish with other Afro-fusion delights like the Jollof rice or maybe a succulent Suya skewer. The food world is your oyster, and this Japanese Akebi Gumbo might just be the gem you need to discover.
In the pursuit of tasteful adventures, the important thing is to enjoy the journey. Feast on every bite, immerse yourself in every flavor, and discover the magic in every recipe – much like this Japanese Akebi Gumbo. It’s a reflection of my heritage, my life journey, and my passion for experimenting with eclectic flavors; and I hope it brings you as much joy in cooking and eating as it has given me.
To embrace new flavors and experiment in your kitchen, I urge you to explore this enticing recipe. You just might discover your next favorite dish! Always remember, the journey to finding flavorsome foods is a journey of discovering oneself. And it’s filled with surprises, just as I found upon adding the Akebi to my gumbo.
The pillars of my Afro-Southern fusion cooking style, heavily influenced by my upbringing, may sound philosophical at times, but I assure you, it is as real as the taste of my Japanese Akebi Gumbo. Happy cooking!
Recipe Source: Gourmet Traveller
What You’ll Need
- 3 fresh Akebi pods
- 6 cups of chicken broth
- 1 cup of diced celery
- 1 large diced onion
- 3 diced bell peppers
- 4 cloves of garlic, minced
- 1 lb of fresh shrimp, peeled and deveined
- 1 lb of chicken, cut into chunks
- 1 lb of andouille sausage, sliced
- 1/2 cup of all-purpose flour
- 1/2 cup of unsalted butter
- 2 tbsps of olive oil
- 2 cups of okra, sliced
- 1 can of diced tomatoes
- 2 bay leaves
- 1 tsp of dried thyme
- 1/2 tsp of cayenne pepper
- Salt and black pepper to taste
- Freshly cooked rice for serving
- Parsley for garnish
Method
Step One
Start with melting the butter in a large pot over medium heat. Once it’s melted, whisk in the flour until it forms a thick paste. You are creating a roux, which is the base of the gumbo. Keep stirring for about 15 minutes or until the roux turns a dark brown color.
Step Two
Next, add in the diced onions, bell peppers, and celery. Stir together until the vegetables are softened. Add in the minced garlic and keep stirring for another minute.
Step Three
Stir in the chicken broth gradually. Now, mix in the sliced okra, diced tomatoes, bay leaves, dried thyme, cayenne pepper, salt, and black pepper. Bring this mixture to a boil and let it simmer on low heat for about an hour.
Step Four
In the meantime, heat olive oil in a skillet over medium heat. Add the chicken chunks and sausage slices. Cook until they are well-browned and the chicken is no longer pink.
Step Five
Transfer the cooked chicken and sausage to the large pot with the broth mixture. Stir in the peeled shrimp and continue to let the gumbo simmer for another 45 minutes on low heat, or until the shrimp is cooked through and the flavours are well-combined.
Step Six
While the gumbo is cooking, carefully slit the akebi pods lengthwise and remove the white flesh, which is the part that is edible. Rinse the flesh thoroughly and slice it into small pieces. Add the akebi pieces to the gumbo pot and let it simmer for another 10 minutes.
Step Seven
Finally, serve the Japanese Akebi Gumbo over freshly cooked rice and garnish with parsley. Do a quick taste test and season with extra salt and pepper if needed. Enjoy your haven of flavours!
