The country of Chad may seem like a strange place to order a helping of gumbo, but it’s an experience you have to try to truly understand. N’Djamena, the capital of Chad, is almost 7,000 miles from Louisiana, yet these two places share one thing in common: sinfully good gumbo.
In N’Djamena, an authentic gumbo consists of goat meat, okra, onions, and garlic in a light brown sauce, served with a side of rice. It’s spicy, but not so hot that it overwhelms your senses. No need to sip water between bites—it’s flavorful heat, not punishing fire.
The dish includes an elegant infusion of garlic that makes its presence known without being overpowering. The cloves are finely chopped and added as the goat meat and okra sauté, just before the sauce is prepared.
The okra is sliced on a bias for texture, but this dish doesn’t need decorative flair to stand out. The medium-well goat, coated in a rich brown sauce, is satisfying on its own.
Spicy dishes like this traditional Chadian gumbo embrace the depth garlic brings to a recipe. Long ago, garlic’s heady aroma sparked an international love affair with food—and it’s not ending anytime soon.
The aroma of garlic may be pungent, but the taste cannot be denied.
Whether you’re craving an exotic spin on a bayou favorite or a slice of garlic-loaded Italian bread, you can indulge without fear of digestive drama. Many garlic varieties are gentler on the stomach, and you can find them at your local health food store.
The Breakdown on Garlic
Food lovers appreciate garlic for its bold flavor, while health-conscious eaters value its nutritional benefits. But here’s something many garlic fans don’t know: not all garlic is created equal.
There are two main types of garlic: softneck and hardneck. Softneck is more common, but hardneck is often milder and easier to digest.
Softneck Garlic
Softneck garlic is typically spicier and can be tougher on the digestive system. It’s the kind you’re most likely to find in the average grocery store, available year-round. Some hardneck varieties are also spicy, but many are milder, making them a better choice for sensitive stomachs.
Hardneck Garlic
Hardneck garlic is less common in supermarkets due to its shorter shelf life, but it’s known for its complex, savory flavors. It’s harvested in mid to late summer, and some types don’t last past November.
You can often find it in health food stores, order it online from farms, or grow it in your own garden.
Matt Visser of Territorial Seed Company in Oregon has grown over 200 varieties of garlic. He says California Early, Silver White, and S&H Silverskin are the most popular softneck varieties. German Red and German White are the top hardneck sellers—German White being his personal favorite for its easy-to-peel cloves and excellent cooking flavor.
Chefs and foodies with refined palates may find the subtle differences between garlic types worth the extra effort to seek out. Whether you’re enjoying African gumbo or classic spaghetti and meatballs, one ingredient consistently stands out. Every clove may not be equal, but garlic’s place in the global kitchen is undisputed.
About the Author
Christine Edwards has enjoyed unforgettable meals in both famous destinations and places even she struggles to find on a map. Her insatiable travel bug fuels her desire to explore lesser-known locales where tourists rush past but locals linger.
When she’s not traveling, Christine works as a stringer and freelance writer for publications including *Space Coast Living* magazine, *Senior Life of Florida*, and *Florida Today* newspaper. She offers just enough knowledge to be dangerous in casual conversation at Medium.com.
