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.
Lowcountry seafood at its best.
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.
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
Crab rice is one of the most underrated, well-kept, and well-loved recipes from out of the Lowcountry.
An intimate culinary experience at the French Quarter Inn in Charleston gives guests insight into the often overlooked Gullah-Geechee cuisine.
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
“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."
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.
Chicken perloo is a mouthwatering reminder of the importance of chicken in Lowcountry and Gullah Geechee cooking.
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.
“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."
Sometime in 2018, whether you’ve had it or chatted about it before or not, you will be talking about Gullah and Geechee food.
A history of the Gullah-Geechee and their cuisine. Lots of photos and videos included.
Kardea Brown's smoky red rice recipe is tried and true and easy to make at home.
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.
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.
An intimate culinary experience at the French Quarter Inn in Charleston gives guests insight into the often overlooked Gullah-Geechee cuisine.
A history of the Gullah-Geechee and their cuisine. Lots of photos and videos included.
Gullah red rice was derived from the West-African dish Jollof rice. It has an intense tomato flavor but it's not overly acidic thanks to the addition of sugar. Adding smoked pork sausage gives the rice a subtle smokiness as well. This is a robust side dish! ...
I call the woods around the farm Where the Wild Things Are, because great-grandmother Florine’s mimosa trees and great-grandfather Horace’s blackberries and muscadines have all volunteered and gone a little crazy back in there, where they are free to flourish. As a kid, we had wild blackberries growing along the edges of the ditch when Galilee Road beside our farm was a dirt road. When they were ready for picking, my cousins and I would fill our buckets with more blackberries than Nana could possibly use because we knew if we did, she would say, “Now, y’all done picked enough for to make a doobie.” A doobie is kind of like a cobbler, but it’s more akin to sweet dumplings. Serve warm with fresh whipped cream, vanilla bean ice cream, or a scoop of one of the gelatos. Once you take a bite, you’ll taste summer for real.
“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."
With deep, Lowcountry roots, this Gullah Red Rice is a one-pot rice dish with so much richness and soul. Also known as Charleston red rice, this side dish gets its bright red hue from tomato-forward ingredients. Tons of sautéed aromatics, bacon, and smoked sausage make this a rice dish that does not play around...so good!
Sometime in 2018, whether you’ve had it or chatted about it before or not, you will be talking about Gullah and Geechee food.
Emily Meggett, the matriarch of Edisto Island, shares and celebrates her Gullah Geechee heritage through food that warms the soul and feeds a crowd.
