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To Lata, an oyster and okra gumbo absolutely speaks of a sense of place. "This dish represents what's happening right here, right now, in Charleston," said Lata.
Étouffée – a very thick stew made of crawfish or chicken and sausage, okra and roux served over rice; Gumbo – made with seafood or meat and okra; a Cajun/Creole delicacy; Hoppin' John; Low-country boil – any of several varieties Frogmore stew – made with sausage, corn, crabs, and shrimp; popular in coastal South Carolina; Seafood muddle
They created gumbo, an adaptation of a traditional west African stew; stewed tomatoes and okra; corn cakes, shrimp and grits; hoppin’ John, jambalaya, red rice and other rice-based dishes; collards and other greens; chow-chow and other pickled vegetables; boiled peanuts and peanut soup; and chitlins and cracklings, among other foods." [10] [11]
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 .
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The post How to Cook Okra Like a True Southerner appeared first on Taste of Home. Whether for its subtle, delectable flavor or its many health benefits, knowing how to cook okra just right is a ...
Mississippi and Alabama produce the most catfish in the United States. [146] Oklahoma has an official state meal which consists of barbecued pork, chicken fried steak, sausage with biscuits and gravy, fried okra, squash, grits, corn, black-eyed peas, corn bread, strawberries and a slice of pecan pie. [147]
Pickled carrot – a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time; Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution; Pickled onion – Onions pickled in a solution of vinegar or salt; Pickled pepper – Capsicum pepper preserved by pickling