A Community of Slave Descendants Is Protecting Unique Food Traditions from Rising Seas

One chef is raising the profile of Gullah/Geechee cuisine to help maintain the Nation’s cultural identity

This story originally appeared in Yes! Magazine.

In the world of southern cooking, Gullah/Geechee food is unique. It’s perloo (pirlou), a one-pot dish of rice and shrimp, smoked paprika, garlic pepper, and cayenne. It’s crab meat “deviled up” with bread crumbs, egg, and cayenne and presented inside the shell. It’s dishes with roots in West Africa and the Caribbean — peanut stew, benne seed cookies, black-eyed peas fritters, and greens stewed with coconut milk.

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http://www.earthisland.org/journal/index.php/elist/eListRead/community_slave_descendants_protecting_food_traditions_rising_seas/

whether You call it?
perloo, paellla, arroz con pollo, bog, aka pelau/oileen/oil down, colombo or cook up rice! It's so nice
How's everyone with the gardens working out
this year ? Have You tried any of the may heirloom seeds?

So much gets lost every time we lose an elder but?
I really like learning about this stuff & trying it out at home & there's always a lot to learn & it's worth saving the ancestral recipes, remedies & knowledge of..

It's been a really nice bountiful year for water loving produce! (summer 2018) -t.b.