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Yakamein Is the Best Way to Recover From Mardi Gras

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Yakamein Is the Best Way to Recover From Mardi Gras

There are many things Chef Linda Green can make for you—shrimp and crabmeat dressing, crawfish macaroni and cheese, gumbo, bread pudding—but there’s only one dish so consistently attributed to her that it earned her her own epithet: Yakamein.

It’s a salty, umami-rich soup filled with noodles, hard-boiled egg, a choice of meat and dusted with chopped green onions, is a hybrid of Black American and Asian-American cooking. When you finish a cup, the list sips are often filled with the broth’s seasonings that settle in the bottom. And it’s fair to say that culinary experience, while available in various places across the United States, has been perfected by New Orleans’ own Linda Green, the Yakamein Lady.

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