This was posted by a member of Facebook’s Cajun & Creole Recipe Circle.

Here is Creole Cooking, I can’t put it any better than this;

• South Africans gave us KINGOMBO, meaning OKRA,
• The Native Americans gave us powdered sassafras leaves and called it FILE’ POWDER,
• The French gave us Fat and Flour and called it ROUX,
• The Spanish gave us Sofrito and called it THE TRINITY,
• Germans gave us SMOKED SAUSAGES, and the
• Caribbeans gave us their HOT SPICES. Hope this helps.