Editorial
Front Page - Friday, January 22, 2010
Kay's Cooking Corner
Low Country Cooking
Kay Bona
Not too many summers back, my husband and I decided the Carolinas would be our vacation destination. That decision was easy as compared to where in the Carolinas we wanted to spend our time. North and South Carolina are marvelous places, and I guess, are a few of the places in our great United States that offer majestic mountains and beautiful blue seacoast all in one day’s driving time.
Since we were unable to make up our minds, we decided to divide it and spend a few days in the mountains and the rest on the beach. We were not disappointed with this decision, and I now have some wonderful memories and pictures!
Folks who live there call the Tidal Plain of the Atlantic Ocean in South Carolina “The Low Country.” It’s a beautiful place, full of friendly people who have a way of making you feel at home. Charleston, the capitol of the Low Country, is a city that has retained its’ history so well it’s easy to imagine Rhett Butler or Scarlet O’Hara strolling down one of the oak-lined streets.
The Gullah is a group of descendents of former slaves who live on the barrier islands. Low Country or Gullah cuisine is the delicious blend of seafood and rice from the South Carolina tidal basin. Gullah women can be found at the market in Charleston, or along the roadside, weaving sea grass baskets much like their grandmothers and great grandmothers did, and their accents are almost musical. To describe the language, Gullah is spoken softly, with a rolling rhythm. Words sway like the long streams of moss hanging from oak trees that grace South Carolina.
One unique feature of Gullah is the frequent use of colloquial expressions. While these expressions are both meaningful and colorful, they also make it difficult to understand. Here are some examples:
“Tek’e foot een ‘e han” – to run, or to leave quickly.
“Dry long so” – without a reason or explanation.
“Two-time-one-gun” – a double barreled gun.
“Tas’e ‘e mout’” – something appetizing to eat.
“Lawfully lady” – lawfully wedded wife.
“Haa’dly’kin” – barely able.
The Gullah people and their culture comprise the very essence of the Low Country in nearly every manner of living. It was one of the most intriguing vacations – right here in the United States I have ever enjoyed.
Below is a delicious Gullah recipe. One restaurant we visited blackened the shrimp in the Shrimp and Grits recipe, which was great. It is traditionally served for breakfast.
I hope you try it, and if you haven’t ever had a chance to visit South Carolina and the wonderful culture it possesses, I hope someday you will have an opportunity to do so. From the salt marshes in the brackish water, the moss hanging from the Live Oaks, to the delicious food, it is all just wonderful.
Shrimp and Grits
3 cups water
3 cups milk
1 teaspoons salt
1 teaspoon pepper
2 tablespoons butter
3/4 cup white grits (not
instant or Quick Cooking)
8 oz. grated cheddar cheese
1/2 lb. fresh shrimp, shelled
and de-veined
Salt and pepper to taste
In a large saucepan, over medium heat, combine the water, milk, salt, pepper, and two tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for one hour and 15 minutes, stirring occasionally. (If the grits absorbed all of the water, add hot water to thin out.) Remove pan from heat and stir in the remaining two tablespoons butter and cheese.
In a separate pot, add shrimp to boiling water. Cook for three minutes. Add shrimp
to grits and season to taste with salt and pepper. Makes about 4 servings. v
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