Creole Cooking Ethnic Origins

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.
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