Posts Tagged ‘“Low country Gullah/Geechee Soul food” an African based cuisine.’
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The preparation of Gullah/Geechee Soul Food:
Our ancestors also planted greens on the pieces of land they lived on.
Making a “mess of greens” it was called… cooking a lot of leaves, water, and meat in a big black iron pot.
Greens were mostly served with sweet potatoes,
macaroni and cheese, corn bread, and ice tea for a real “down South” meal.
Black-eyed peas, another soul food icon, originally came from Africa and was often eaten in US on New Year Day to bring prosperity. This tradition is still carried out in many homes today. Some also believe that black-eyed peas will make you become strong.
Sweet potatoes were often parboiled, sliced and then baked, using sugar, cinnamon, nutmeg and butter. This dish was, commonly called “candied yams” also boiled, then pureed and baked into pies .
“Rice”- One pot cooking, Low Country Gullah Rice, Geechee call it “Prioleau rice“
Join us at CRAVES Soul Food- Heritage Cooking at it’s best!
We had rice everyday. When you said what you were eating for dinner, you always assumed the rice was there.
That was one of my jobs too. To cook the rice.
A source of pride to me was that I cooked rice like a grown person.
I could cook it till every grain stood by itself.
Gullah slave song from the South Carolina Low Country, recorded in 1862
Among the Pines; or, South in Secession-Time (New York, 1862)
Come listen, all you darkies, come listen to my song,
It am about ole Massa, who use me bery wrong:
In de cole, frosty morning’, it an’t so bery nice,
Wid de water to de middle to de hoe among de rice -Edmund Kirke