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Lowcountry cuisine is the cooking traditionally associated with the South Carolina Lowcountry and the Georgia coast. While it shares features with Southern cooking , its geography, economics, demographics, and culture pushed its culinary identity in a different direction from regions above the Fall Line .
The Upper South favors pork and whiskey; the Low Country (the coast, especially coastal Georgia and coastal South Carolina) favors seafood, rice, and grits. Texas and Oklahoma tend to prefer beef; the rest of the South prefers pork. [141] Arkansas is the top rice-producing state in the nation.
Technically, the Lowcountry is synonymous with the areas with a large population of Gullah Geechee peoples of the region. Gullah Geechee people have traditionally resided in the coastal areas and the sea islands of North Carolina, South Carolina, Georgia and Florida—from Pender County, North Carolina, to St. Johns County, Florida. [11] [12] [13]
A Low-Country Institution With Recipes That Feel Like a Hug Bertha’s Kitchen , North Charleston, South Carolina “Bertha’s Kitchen is one of the most honest, delicious expressions of low ...
N’Daw’s tiny restaurant, Bintu Atelier, is emblematic of the new wave of West African restaurants emerging in the Lowcountry and along the Gulf Coast, places where the acidic soil and muggy ...
Charleston, South Carolina. John Lewis of Lewis Barbecue won acclaim for bringing world-class Texas brisket, ribs, and sausage to the South Carolina Lowcountry.
South Low Country of South Carolina and Georgia Frogmore stew, also known as low country boil, is a dish consisting of shell-on shrimp, smoked sausage, corn, and red potatoes all cooked together in a spice laden broth. It's typically served family style, on newspaper with lemon, cocktail sauce, and drawn butter. [168] [169] Hangtown fry: West
Low-country boil – any of several varieties Frogmore stew – made with sausage, corn, crabs, and shrimp; popular in coastal South Carolina; Seafood muddle; Peanut soup – one of the oldest dishes consumed in the South, brought by Africans, mainly a dish of Virginia