Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:', and the follow-up question has a prefix 'FOLLOWUP_Q:'.

[EX Q]: CONTEXT: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand. The word "Gumbo" itself comes from the African Bantu tribal language which uses the word "Ngambo" for okra. In the plantation culture of the south "ngambo" became "gumbo" and eventually came to be the word for a soup containing okra. In the deep south of South Carolina and southern Georgia it typically has Okra in it to provide thickening from the mucilaginous substance secreted from the okra.As people moved westward toward the Louisiana region they adopted the Choctaw Indian method of using ground sassafras leaves (gumbe file) as the preferred thickening method in that area. Sidenote: Gumbo file is considered to be the only indigenous north American spice.Without knowing what it is that you've been disappointed with, it's difficult to make suggestions. As with so many regional dishes there are certain consistencies but more often than not...more variations. This is one of those items where there isn't necessarily ONE primary method.Some gumbos use a roux for added depth of flavor, color, and thickening while others are more broth based.The main consistency is that it is typically served ladled over rice. <sep> Q: What is gumbo? A: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand Q: Is there a secret to making it good? A: Without knowing what it is that you've been disappointed with, it's difficult to make suggestions Q: I've never made it before, so what makes it so good? A: Some gumbos use a roux for added depth of flavor, color, and thickening while others are more broth based Q: What else is in it? A: a soup containing okra. In the deep south of South Carolina and southern Georgia it typically has Okra in it Q: Yuck....can I put in something other than okra? A: the Choctaw Indian method of using ground sassafras leaves (gumbe file) as the preferred thickening method in that area <sep> FOLLOWUP_Q: Hmmmm...do you have any other suggestions?
[EX A]: Yes

[EX Q]: CONTEXT: It's hard to say exactly how long it will take to overprove because there are many variables involved - the amount of yeast, salt and enrichment in your dough, and the room temperature for example. However, it should be fine to ferment overnight, if you cover it well and put it in the fridge. <sep> Q: How long will a bread ferment last before it is no good? A: It's hard to say exactly how long it will take to overprove because there are many variables involved Q: What are some of the variablees? A: the amount of yeast, salt and enrichment in your dough, and the room temperature for example <sep> FOLLOWUP_Q: What is the appropriate room temperature?
[EX A]: No

[EX Q]: CONTEXT: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors. Surface tension of the water couldn't be broken by the light-weight pulses. When crumbled apart, the brick doesn't feel pasty, no? Next time maybe pour lentils into water; either way, no harm to finished dish. <sep> Q: What made these red lentils 'brick' together? A: Red lentils have no skin and are thus more absorbent Q: Do you have any other information on red lentils? A: Next time maybe pour lentils into water; either way, no harm to finished dish. <sep> FOLLOWUP_Q: What may happen when you pour in into water?
[EX A]:
Yes