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.
“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
An intimate culinary experience at the French Quarter Inn in Charleston gives guests insight into the often overlooked Gullah-Geechee cuisine.
The Gullah Geechee have played an integral role in the creation of Southern cuisine and Matthew Raiford is dedicated to continuing that heritage.
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
Matthew Raiford joins us to discuss his new cookbook, "Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer."
A history of the Gullah-Geechee and their cuisine. Lots of photos and videos included.
It’s June, National Soul Food Month! “Soul Food is a cuisine,” says Chef Todd Richards author of Soul. Soul Food is flexible, it is vegan and omnivorous. It has a particular and p…
The owners of Virgil's Gullah Kitchen and Bar outside Atlanta share a traditional Gullah-Geechee dish -- shrimp and grits.
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.
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.
In Charleston, descendants of the Gullah-Geechee, Africans brought to the state during slavery, are reviving the cuisine that seasoned the city
Lowcountry seafood at its best.
by Queen Quet, Chieftess of the Gullah/Geechee Nation The Gullah/Geechee Nation is globally known for its foodways traditions. Many people will quickly say that the only thing that they know about…
Gullah Geechee cookbook author Emily Meggett’s version of Southern fried chicken is an essential.
by Queen Quet, Chieftess of the Gullah/Geechee Nation The Gullah/Geechee Nation is globally known for its foodways traditions. Many people will quickly say that the only thing that they know about…
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
barbecue, barbeque. outdoor cooking, grilling, grilling recipes, grilling product reviews, barbecue restaurants, barbecue sauces. BBQ
If you love gumbo you'll love this version made from our family recipe. It combines seafood, chicken and sausage with all the veggies and spices you love in gumbo.
One-pot rice dishes with sausage and seafood like the recipe shown here are among Gullah culinary traditions.
“A lot of people don’t know that shrimp and grits was created in Gullah Geechee culture,” says Gregory “Gee” Smalls, executive chef of Virgil’s Gullah Kitchen and The Breakfast Boys. “It’s evolved in many ways but at the core of it, the real shrimp and grits has a brown gravy. Not a red gravy, not a cream gravy. It’s a brown gravy and it’s basically like a smothered shrimp.”
by Queen Quet, Chieftess of the Gullah/Geechee Nation Plenee time win peepol da cumin ya, e juss wan nyam an e dun yeddi bout de rice an fish an ting. Dem na git ta we fish fry an crab boil or cra…
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
[Photograph: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Southern Biscuits to give away this week. Enter the contest here. When I saw gullah biscuits in Southern Biscuits, they intrigued me. Not...
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.
Crab rice, red rice, shrimp and crab gravy can all be found on the menu at Virgil’s Gullah Kitchen in College Park
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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
What do you do when you see a recipe on TV and it looks amazing? If you’re like me, you spend a Tuesday night trying to duplicate the dish. These are two dishes I tried last week. The Geec…
