Chicken perloo is a mouthwatering reminder of the importance of chicken in Lowcountry and Gullah Geechee cooking.
Emily Meggett spent decades caring for her community with her delicious, traditional Gullah Geechee food from South Carolina. She shared her recipes in her first cookbook, published when she was 89.
Many African American families in Georgia have roots in the Sea Islands, often expressed through food that revolves around seafood and rice and okra, which were introduced to the Americas from West Africa during the slave trade.
This Lowcountry brown oyster stew recipe nods to the West African roots of Gullah Geechee cooking with fermented locust beans and crawfish powder.
“Live by the land, live by the sea” is the underlying philosophy behind traditional Gullah-Geechee cooking, as illustrated by Kardea Brown’s recipes in her first cookbook, “The Way Home: A Celebration of Sea Islands Food and Family With Over 100 Recipes."
The insular food culture's unofficial ambassador takes us deep into the heart of the Low Country, to meet the home cooks keeping the traditions of their enslaved ancestors alive
Lowcountry seafood at its best.
Crab rice is one of the most underrated, well-kept, and well-loved recipes from out of the Lowcountry.
Emily Meggett spent decades caring for her community with her delicious, traditional Gullah Geechee food from South Carolina. She shared her recipes in her first cookbook, published when she was 89.
Sometime in 2018, whether you’ve had it or chatted about it before or not, you will be talking about Gullah and Geechee food.
Red rice is a simple dish of rice, onions and tomatoes seasoned to perfection. This version is inspired by a cookbook of Lowcountry favorites told in the Gullah language and translated into English.
An intimate culinary experience at the French Quarter Inn in Charleston gives guests insight into the often overlooked Gullah-Geechee cuisine.
In Charleston, descendants of the Gullah-Geechee, Africans brought to the state during slavery, are reviving the cuisine that seasoned the city
This red rice recipe is a classic from Emily Meggett's new book, “Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island."
Emily Meggett spent decades caring for her community with her delicious, traditional Gullah Geechee food from South Carolina. She shared her recipes in her first cookbook, published when she was 89.
The insular food culture's unofficial ambassador takes us deep into the heart of the Low Country, to meet the home cooks keeping the traditions of their enslaved ancestors alive
A simple, 4 ingredient recipe for sweet potatoes adapted from a cookbook which celebrates the Gullah language.
A history of the Gullah-Geechee and their cuisine. Lots of photos and videos included.
When it comes to finding Gullah cuisine, the search can be perplexing. The entrepôt for the African slave trade, Charleston sits in the center of the Gullah Geechee Corridor — an area spanning from Wilmington, N.C. to Jacksonville, Fla.
The insular food culture's unofficial ambassador takes us deep into the heart of the Low Country, to meet the home cooks keeping the traditions of their enslaved ancestors alive
Emily Meggett spent decades caring for her community with her delicious, traditional Gullah Geechee food from South Carolina. She shared her recipes in her first cookbook, published when she was 89.
The 40-acre Georgia farm had been owned by his family since 1874. Learn how his nana influenced his decision to take over the family farm.
Looking for a hostess gift or a Gullah Cook Book to your library collection? Mama Doonk's Gullah Recipes is exactly what you need.
My family and I took a little getaway vacation the other weekend to Hilton Head and savored the last remains of fall warmth on our skins at the beach. No, don’t go assuming I was in a bikini…
Sometime in 2018, whether you’ve had it or chatted about it before or not, you will be talking about Gullah and Geechee food.
“Live by the land, live by the sea” is the underlying philosophy behind traditional Gullah-Geechee cooking, as illustrated by Kardea Brown’s recipes in her first cookbook, “The Way Home: A Celebration of Sea Islands Food and Family With Over 100 Recipes."
A history of the Gullah-Geechee and their cuisine. Lots of photos and videos included.
