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Lowcountry cuisine

 

Lowcountry cuisine

Frogmore Stew


Lowcountry cuisine is the Savannah, and a vibrant Caribbean cuisine and African cuisine influence, Lowcountry cooking has strong parallels with New Orleans and Cajun cuisine.

Contents

  • Region 1
  • Foods that are traditionally part of Lowcountry cuisine 2
    • Appetizers, soups, and salads 2.1
    • Meat and seafood 2.2
    • Rice 2.3
    • Sides 2.4
  • See also 3
  • References 4

Region

The lowcountry includes the coastal regions of South Carolina and Georgia. There is a difference of opinion as to what exactly the rice, and that grain became a major part of the everyday diet. It is very similar to the Tidewater region of Virginia and coastal North Carolina as well.

Foods that are traditionally part of Lowcountry cuisine

Appetizers, soups, and salads

Meat and seafood

Shrimp and grits at a New Orleans restaurant

Rice

Sides

See also

References

  • Taylor, John Martin. Hoppin'John's Lowcountry Cooking. Houghton Mifflin Company, 2000.
  • The Junior League of Charleston. Charleston Receipts. Wimmer Brothers, 1993.
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