A New Orleans “Cubie Yon” as jazz great Louie Armstrong called his mom’s tomato based fish stew; recipe below
The grandson of a slave, the great jazz trumpeter Louie “Satchmo” Armstrong (1901-1971) was born and raised in New Orleans’s. He grew up in the impoverished Uptown New Orleans know popularly as Back of Town. His mother, who struggled to make ends meet, came up with creative inexpensive meals to feed her children. She represents the classic soul food cook who could season her food in such a way that it would “fascinates you,” as one cook told me in an interview I did for my book Hog and Hominy. Armstrong, who referred to his mother as Mayann, writes, “With fifteen cents Mayann could make the finest dishes you would ever want to eat. When she sent me to the Poydras Market to get fifteen cents’ worth of fish heads she made a big pot of ‘cubie yon’ [fish stew] which she served with tomato sauce and fluffy white rice with every grain separate.” He goes on to say, we enjoyed it so much that “we almost made ourselves sick eating this dish.” Here a fish stew recipe similar to the one Mayann made: http://simplyrecipes.com/recipes/dads_fish_stew/
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