Are there alternatives to okra as a thickening agent?
I had a go at making a gumbo last week, and it went really well. The only problem was that the okra proved to be fairly difficult to source (after several supermarkets and groceries, we managed to find a tin of the stuff in a specialist food shop).
Given that the okra is used as a thickening agent, via the mucilage that sweats out when cooking, is there any other vegetable based alternative that would help keep the flavour of the gumbo, and thicken up the soup?
I'm specifically trying to avoid cornstarch or cornflour, since that would likely affect the flavour considerably. I was thinking potato, which is also starch, but that would also probably affect the flavour a fair bit. I realise that any alternative would have some effect, but would like to minimise it.
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Xanthan gum has almost no flavour profile and a much smaller amount is needed to thicken than cornflour so might be worth considering. You can usually find it in the 'free from' section of larger supermarkets and grocery stores.
Strictly speaking most gumbo recipes I am familiar with rely on the use of a roux as the primary thickening agent. Sure the okra contributes somewhat but in my experience using a darkened roux is what is called for.
Please keep in mind that the more you cook the roux the less thickening power it has so you need to use a little more.
Filé powder (ground dried sassafras leaves) would be style-appropriate.
Fresh okra is only just now coming into season in the American south. I'm in Tennessee and most supermarkets carry fresh okra for most of the year (though it often looks quite sickly), and frozen year-round.
If it's something you enjoy, you might look into growing your own, as it tastes excellent when it's fresh picked and handled appropriately.
I use minute tapioca ~ 1 tablespoon/quart of mix. Taste variation is minimal.
I ordered ground okra on line and tried it in a gumbo along with a light roux. I am very pleased with the results. Be very careful with dried ground okra as it only takes a little bit to go a long way. Try 1/4 tsp. per pint of fluid. Advise to experiment with a measuring cup of water 'til you get the consistency you like before adding to gumbo. When added directly to gumbo it takes a few minutes to begin to thicken. It does add a bit of a savory flavor to the gumbo almost the same as fresh fried okra.
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