Lowcountry Recipes

Lowcountry cuisine originates from the coastal regions of South Carolina and Georgia, where rice cultivation by enslaved West Africans shaped a distinctive food culture. She-crab soup, shrimp and grits, Frogmore stew (a seafood boil), and Hoppin' John are quintessential dishes. Rice, seafood, and okra are essential ingredients. The Gullah Geechee people preserved African culinary traditions that remain central to Lowcountry cooking today.