“Live by the land, live by the sea” is the underlying philosophy behind traditional Gullah-Geechee cooking, as illustrated by Kardea Brown’s recipes for Crab Rice and Snookums’s Okra Soup in her first cookbook, “The Way Home: A Celebration of Sea Islands Food and Family With Over 100 Recipes” (Amistad, $34.99).
Gullah Recipes are based on rice, simmered vegetables, and fresh seafood. Specifically, oysters, shrimp, grits, and okra are commonly incorporated. These beloved, cultural dishes boast rich history and even richer flavors. Here are five Gullah recipes for your next meal.
Gullah rice is a traditional, pot-based creation providing family-sized portions. The African slaves first working the plantations developed a deeper understanding of rice cultivation than the plantation owners themselves. Because of this, they were able to reap the benefits of their knowledge by incorporating rice into everyday fares.
8) Bake at 400 degrees for about 45 minutes. The high quantity of shrimp in the South Carolina waters accounts for its popularity within Gullah recipes. This also applies to okra, which grows in abundance across the state and is easy to prepare.