Also called Kentucky burgoo, this thick stew is full of meats (usually pork, veal, beef, lamb and poultry) and vegetables (including potatoes, onions, cabbage, carrots, sweet green peppers, corn, okra, lima beans and celery). Early renditions were more often made with small game such as rabbit and squirrel. Burgoo is popular for large gatherings in America’s southern states. Originally, the word “burgoo” was used to describe an oatmeal porridge served to English sailors as early as 1750.
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