I was asked to be a guest host for the Countdown to Savannah… Luckily I get to talk about my favorite- Southern Cooking! Kaydee already spent a lot of time on Paula Dean, so I am going to take another approach.

Low Country Cooking

The costal area around Savannah is also known as the Low Country area; from Charleston, Beaufort, Hilton Head, Tybee Island, to Savannah. This was populated generations ago by Southern plantations, major producers of rice in the tidal areas. The African slaves who were actually the lifeblood of the plantations, came by way of the islands, bringing spices; their own languages and traditions.

The original immigrants in the costal regions have moved on, except for a small group in the low country known as the Gullah people. These decedents of the original Africans and Cajuns have continued many of the traditions, and kept their culture alive. The Gullah even have their own language, a mix of French Cajun, and African words. For instance… a biddy is a baby chick, the word ‘Gumbo’ actually means okra. Much of their language lives on in our southern phrases

The foods and recipes of the low country reflect the cultures and traditions of the south, the spices and foods of the Gullahs. Seafood was plentiful, fish, clams, and shrimp. Of course rice, okra, greens, and tomatoes are often seen in Low Country cooking. Slow cooking is a tradition of letting things simmer over the day while the work of the plantation went on. Because of this tradition- we are now known for our ‘slow southern cooking’!

One of the most traditional meals of Low Country cooking would be Gumbo (and my all time favorite). Gumbo is made from a roux base, can be soupy or thick with flavor. Most gumbos are seafood, but there is also a biddy gumbo- made with chicken. Folks in the Low Country usually put okra and tomatoes in their pot, and add a little extra cayenne for a kick.

Hoppin John is another popular dish that is a carry over from the southern Low Country. It is a meal made of black eyed peas with ham hock, slow cooked and served over rice.

Shrimp and grits are a yummy sautee of shrimp, garlic, and spices served over a bed of corn grits. That is about as southern as it gets! I am getting hungry just writing this!

Our family’s southern favorite is a Low Country Boil- a filling meal and a great way of entertaining. Starting with a big pot half full with water and old bay seasoning, add small red potatoes, and links of sausage. After cooking this till the potatoes are almost tender, layer in pieces of corn on the cob. Cook another 10 minutes. Now to the top of the pot add a mess of shrimp. Cover and cook until the shrimp are pink and curled. Serve with lots of napkins!

If your are interested at all in cooking classes while at the Great Gathering in Savannah- Chef Joe Randall would be happy to show you how to put a little south in your mouth.
Paula Dean also has a cooking class- and if your lucky her sons, those fine good-lookin young southern gentlemen will be there!

Even if you don't learn to cook your own, there will be plenty of good southern cooking to eat while you are there. The Lady and Sons is not the only resturant in town.

Maybe Palma can add this to her 10 reasons to attend the Great Slow Travel Gathering.
Countdown to Savannah April 4-6, 2008

See y'all there,
Sandi (Guest Host)

Sandi,

You've already made me hungry! I found your piece interesting, but I am curious about something you said. My husband and I have read and heard quite a bit about Gullah culture in the Sea Isles over the past many years, but I've never seen any reference to Cajuns in relation to them. (I couldn't open the link you provided.) As amateur cultural historians, we also have informally studied much about Cajuns.

I've always understood that the Gullah people are descendents of slaves from Africa, and their language is a creole derived from a combination of African tongues and English. This is what is described in this article from Wikipedia. Here's another link. The Cajuns are white descendants of exiles from the French colony of Acadia in what is now Nova Scotia who were exiled from their homeland in 1755 and found refuge in Louisiana. Now I know there were French colonists along the Georgia and Alabama coasts as well, but they really weren't Cajuns, and I've never come across a link with the Gullah (Geechee) people, even though both are associated with gumbo, which is derived from an African word. (Cajun culture was also, of course, influenced by the Africans they encountered in Louisiana. Those people called "creoles" in Louisiana today - unlike in the past - are usually of mixed French and African ancestry, such as C.J. Chenier.)

I really don't say any of this to be critical, and I hope you don't mind. It's just that the connection you've made may be misleading since these are two distinct cultures which should be appreciated for what they are. I do acknowledge, though, that what I'm saying has little to do with all that good food.

Please forgive me!

Ann

Ann~ I'm glad I got your interest.
This is the link that provides an overview of the gullah language and this the history. It is a fascinating culture.

You are right that the culture of the gullah is very different from the cajun culture~ but so much of southern cooking is a mixture of French cajun, African, and English.

I have been to the Sea Islands, but I have never done one of those Gullah tours. To me the beautiful part of this culture is that it is not commercial...simply their way of life.

Maybe when in Savannah next year some would like to go to the Sea Islands. I think it is within an hours drive. (I may be wrong on this too!)
Sandi

Sandi,

I'm glad you seem to have forgiven me. Those are good links that you've provided. I've been trying to think of a very good book I've read about the Gullah people, as well as a movie which I saw a few years back. (Was it "Daughters of the Dust"?) This is another interesting article from the same Website you've linked to above.

What saved the distinctiveness of the Gullah culture was their relative isolation. Until recently, there wasn't even a bridge to the mainland from several of the islands off SC where many of them live. HOWEVER, the situation, unfortunately, is changing, and with it, the possibility that this special way of life may disappear. The ever evil word here is "DEVELOPMENT." Think Hilton Head, and the picture becomes clearer. Some tricky compromises have had to be worked out to keep the bulldozers and golf courses away from at least some locations. I've just found a reference to this film, which discusses the issue. Then, of course, young people tend to leave as well. I can only keep hoping.

Thanks again!

Ann

P.S. Another fascinating aspect of Gullah culture is the music. Many of the songs considered spirituals originated among these people on the Sea Isles. This Website on Gullah Music is meant for children, but it can be enjoyed by people of all ages. This is a more scholarly discussion of the topic.

One of the major reasons that the Gullah were able to maintain their distinctive culture is that many, if not most, of the plantation owners on the islands were absentee masters who lived on the mainland coast. They pretty much allowed the people to live as they wished on the islands so long as they otherwise "did their duty."

Ann