Perloo (pronounced PUR-low) is a Low Country dish thought to have come to the South by way of African slaves, who were introduced to the dish in Africa by Arab traders.Â
3 slices bacon, chopped
1 medium onion, chopped
1 medium-size green pepper, chopped
1 cup thinly sliced okra
1 clove garlic, minced
1 cup cooked ham (about 3 ounces) julienned
3 [...]
Archives for Low Country category
A favorite from the Georgia side of the Low Country.
1/2 pound slice bacon, finely diced
2 medium-sized onions, finely chopped
1 1/2 cups uncooked long-grain rice
3 1/4 cups defatted chicken broth
1 1/2 cups peeled & chopped tomatoes, with juice
2 teaspoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 tsp each cayenne & black [...]
Calabash is a small fishing vilage on the coast of North Carolina famous for their fried seafood.
2 eggs
1 cup while milk
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 to 2 lbs. small shrimp, shelled
Beat together eggs and milk. Add flour, salt and pepper; stir until smooth. Dip shrimp in batter; remove and place [...]
Red rice is served all along the South Carolina and Georgia coast as an accompaniment to meat, game andseafood.
5 slices bacon or side meat
2 cups cooked rice
3/4 cup chopped onion
2 cups canned tomatoes
1/2 teaspon salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
n a 10-inch cast iron skillet, cook bacon and reserve grease. Crumble bacon and set [...]
This is a recipe from the Gullah, who inhabit the islands in the South Carolina Low Country.
2 large sweet potatoes
2 eggs, beaten
1â„2 cup sugar
1 teaspoon nutmeg
2 tablespoons margarine, melted
1â„2 teaspoon salt
1 cup dark cane sugar
Peel and grate sweet potatoes. Add other ingredients and mix thoroughly. Pour into greased baking dish and cook in slow oven [...]
This dish is eaten from Virginia to the Low Country of South Carolina. “Muddle” comes from early English settlers and means “a mess of fish.”
Rice was one of the earliest foods man learned to cultivate. The natural accompaniment to baked chicken has been grown since at least 5000 B.C. , and archaeologists working in China have uncovered sealed pots containing rice more than 8,000 years old (which probably tasted like the rice served at my college cafeteria).
