▁g um bo ▁is ▁named ▁for . ▁The ▁name ▁" g um bo " ▁is ▁derived ▁from ▁the ▁French ▁term ▁for ▁ok ra , ▁which ▁entered ▁Louisiana ▁French ▁from ▁West ▁African ▁languages ▁as ▁" gom bo ", ▁from ▁the ▁West ▁African ▁" kil og om bo " ▁or ▁" qu ing om bo ". ▁Ok ra , ▁often ▁one ▁of ▁the ▁principal ▁ing red ients ▁in ▁g um bo ▁reci pes , ▁is ▁used ▁as ▁a ▁thick ening ▁agent ▁and ▁for ▁its ▁distinct ▁flav or . ▁In ▁modern ▁Louisiana ▁cu is ine , ▁ok ra ▁is ▁not ▁a ▁requirement ▁any ▁longer , ▁so ▁g umb os ▁can ▁be ▁made ▁either ▁with ▁or ▁without ▁ok ra . ▁O ften ▁g um bo ▁that ▁is ▁not ▁made ▁with ▁ok ra ▁is ▁made ▁with ▁a ▁Louisiana ▁sp ice ▁called ▁fil é , ▁a ▁sp ice ▁made ▁from ▁ground ▁s assa fr as ▁leaves . ▁Ch icken ▁g umb os ▁are ▁often ▁made ▁without ▁ok ra ▁and ▁made ▁with ▁fil é ▁instead . ▁Trad ition ▁holds ▁that ▁a ▁sea fo od ▁g um bo ▁is ▁more ▁common ▁in ▁summer ▁months ▁when ▁ok ra ▁is ▁pl ent iful ▁and ▁a ▁ch icken ▁or ▁wild ▁game ▁g um bo ▁in ▁winter ▁months ▁when ▁hunting ▁is ▁common . ▁But ▁of ▁course , ▁in ▁Louisiana , ▁a ▁variety ▁of ▁different ▁g umb os ▁is ▁e aten ▁year ▁long . ▁ ▁A ▁fil é ▁g um bo ▁is ▁thick ened ▁with ▁d ried ▁s assa fr as ▁leaves ▁after ▁the ▁ste w