Totogboè - sardines
Maquereau Fumé - smoked mackerel
Gingembre Mixé - Ginger root, grated, mixed with a little water and allowed to steep. It is used ginger, water and all.
Morceau de potasse - an edible potash used in West African cooking.
Ewo - Corn meal.
As you can see from the ingredients, this is a very different dish from the gumbo we know in New Orleans today, but here we clearly see the genesis of it. Notice how nothing is wasted - the byproducts of the fish are boiled to make a stock - the first layer - the okra comes next - the crab layer is created and added - and so on. Imagine how skilled enslaved African cooks took this expertise and incorporated the resources available in the Colony - adding roux - adding the Creole trinity (a mire poix of bell pepper, celery and onion) - adding shrimp and oysters - and created that most Creole of Creole dishes - GUMBO - from this, its mother dish!