Lowcountry Cuisine Examined
The amazing food of the Lowcountry is typically considered to be from the South Carolina Lowcountry and parts of the northern coast of Georgia. Much of the influence of Lowcountry cuisine stems from the demographics, geography, and culture of the area. In this Lowcountry Cuisine Examined article, we explore the history and future of this cuisine.
The many estuaries in the area supplying large amounts of seafood combined with some African cuisine influence are in large part the history of Lowcountry cooking.
Some of these dishes are as follows:
Appetizers
- She-crab soup
- Sweet Potato & crab soup
- Gumbo
- Benne-Oyster Soup
- Cooter soup ( aka turtle soup )
- Shrimp & Grits
- Crab Stuffed Shrimp
The Entre’s
- Oyster Roast
- Catfish Stew
- Country Captain
- Lowcountry Fried Chicken
- Pulled Pork
- Chicken Bog
- Spiced Shrimp
- Lowcountry Fried Fish
- Oysters!
- Fried Green Tomatoes
The Sides
- Charleston Red Rice
- Fried Cabbage
- Okra
- Baked Mac & Cheese
- Hoppin John
- Grilled Corn on the cob
- Baby potatoes with Arugula Pasta
- Watermelon Cucumber salad
- Cole Slaw
- Corn Bread
Wrap Up
The Lowcountry cooking and culture has often been compared to the likes of the Cajun culture or New Orleans style, and this is for good reason. Many Lowcountry dishes have very similar ingredients and spices to that of Cajun food, the big one here is the spice. Cajun flavor is more than just spice, it has it’s own taste that some love and some do not.
Lowcountry Cuisine, however, mixes aspects of Cajun and southern that is heavily influenced by African cuisine. If you visit the area, be sure to look up restaurants that specialize in Lowcountry dishes. Also be on the lookout for our complete guide to the top Lowcountry Restaurant’s list.
For more articles like this one see Food & Drink
