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South Carolina

One of the original Thirteen Colonies, South Carolina was named after England’s King Charles II (from the Latinate Carolus). Along its long border with the Atlantic lies a stretch of coastal plains, marshlands, swamps, and Sea Islands known as the Lowcountry. Here, French and West African culinary traditions came together to build a cuisine based on rice and the area's abundant seafood. Frogmore stew and shrimp-and-grits, for example, are culinary creations credited to African-Americans known as the Gullah. If you use words like "goober" (for peanut) and "gumbo," you're speaking a bit of Gullah. South Carolina’s Lowcountry also stands out as the first place where tea was successfully grown in the United States. Today, sweet tea is practically synonymous with South Carolina hospitality. Barbeque is big throughout the South, and in the Carolinas it often means pulled pork shoulder, cooked long and low over flavor-forging wood smoke. In South Carolina, mustard is a common base for tangy barbecue sauces. Georgia may be called the Peach State, but South Carolina actually produces more of these sweet, juicy stone fruits.

Featured Cook LEE51 Cooking Level: Intermediate Living In: Central, South Carolina, USA

About me: Since retiring a few years ago, my wife has relenquished the cooking duties to me. Not a problem since I love to cook and try new recipes. Only problem is that I tend to mess with them too often and too much. Sometimes they turn out fine, others not. But when they do turn out fine, I can't remember what I've done to the basic recipe that made it fine. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »