Exploring South Carolina Cuisine

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Frogmore stew

Frogmore stew is a South Carolina dish that originated in the small community of Frogmore on St. Helena Island. The dish's history is rooted in the culinary traditions of the Gullah-Geechee people.

The name "Frogmore stew" is attributed to Richard Gay, a shrimper from Gay Fish Company. Gay is said to have coined the name in the 1960s. The dish's ingredients, techniques, and communal spirit are rooted in the culinary traditions of the Gullah-Geechee people. Enslaved African Americans kept their culinary traditions alive while working on plantations

https://kiawahriver.com/southern-palate-the-history-of-frogmore-stew/

Hoppin' John

Hoppin' John, also known as Carolina peas and rice, is a rice and beans dish of legendary origins associated with the cuisine of the Southern United States. Similar dishes are found in regions with a significant African-origin demographic like Louisiana red beans and rice. The Carolina version is known for the addition of bacon and other kinds of pork

Hoppin' John originated from the Gullah people and was originally a Lowcountry one-pot dish before spreading to the entire population of the South. Hoppin' John may have evolved from rice and bean mixtures that were the subsistence of enslaved West Africans en route to the Americas. Hoppin' John has been further traced to similar foods in West Africa, in particular the Senegalese dish thiebou niebe

https://en.wikipedia.org/wiki/Hoppin%27_John

She-crab soup

She-crab soup is a rich soup, similar to bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and (traditionally) crab roe, and a small amount of dry sherry added as it is plated. It may be thickened either by heat reduction or with a purée of boiled rice; it may also include such seasonings as mace and shallots or onions. The soup is a regional specialty from the South Carolina Lowcountry. It is commonly featured on the menus of many Charleston, South Carolina, and Savannah, Georgia restaurants

he-crab soup originated in South Carolina in the 1700s as a Scotch-Irish dish called partan bree. The soup was brought to the area by Scottish immigrants. Over time, French and Creole influences changed the recipe

https://www.hymanseafood.com/menus