05/28/2023
Shrimp, crab, peas, rice, okra and greens - these are some of the nuts and bolts of Gullah dishes. Descendants of enslaved West
I want to PRESERVE our Geechee Foundation and be a voice to mt ancestors who came before me; Each dish I prepare is p[repared with not only the history of our people but also the health benefits that can be reaped for coming back down to the low country style of cooking... So Help me be a voice to get the word out, VOTE on June 12th https://favchef.com/2023/marcus-ford with Chef Carla Hall and show her WHY I need to be HER Favorite CHEF!!!!!!!!
Africans, the Gullah people have been preparing their special recipes for centuries, with many of the dishes rooted in a culture that is thousands of years old.
The traditional Gullah Geechee diet consisted of items available locally such as vegetables, fruits, game, seafood, livestock; items imported from Europe, items imported from Africa during the slave trade (okra, rice, yams, peas, hot peppers, peanuts, sesame “benne” seeds, sorghum and watermelon), and food introduced by Native Americans such as corn, squash, tomatoes and berries. Rice became a staple crop for both Gullah Geechee people and whites in the southeastern coastal regions.
Making use of available food (or rations), making a little go a long way, supplementing with fish and game, leftovers from butchering and communal stews shared with neighbors were African cultural practices. African cooking methods and seasonings were also applied in Gullah Geechee homes and plantation kitchens. Because plantation cooks were primarily enslaved women, much of the food today referred to as “Southern” comes from the creativity and labor of enslaved cooks.
One chef will win $25k, an advertorial feature in Taste of Home, and a cooking experience with Carla hall.
