Lowcountry cuisine

E649552
Southern United States cuisine regional cuisine

Lowcountry cuisine is a Southern coastal cooking tradition, especially from South Carolina and Georgia, known for its seafood-rich dishes, Gullah-Geechee influences, and use of local rice, okra, and seasonal produce.

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Observed surface forms (1)

Surface form Occurrences
Gullah Geechee cuisine 1

Statements (48)

Predicate Object
instanceOf Southern United States cuisine ⓘ
regional cuisine ⓘ
associatedCity Charleston, South Carolina NERFINISHED ⓘ
Savannah, Georgia NERFINISHED ⓘ
characteristicIngredient benne seeds ⓘ
cornmeal ⓘ
crab ⓘ
field peas ⓘ
fish ⓘ
okra ⓘ
oysters ⓘ
rice ⓘ
seafood ⓘ
seasonal produce ⓘ
shrimp ⓘ
cookingMethod boiling ⓘ
slow cooking ⓘ
stewing ⓘ
country United States of America ⓘ
surface form: United States
culturalAssociation Gullah Geechee people NERFINISHED ⓘ
feature emphasis on fresh local ingredients ⓘ
heavy use of rice-based dishes ⓘ
integration of African culinary traditions ⓘ
prominent use of seafood ⓘ
use of one-pot dishes ⓘ
historicalContext developed on coastal plantations of the American South ⓘ
influencedBy Caribbean cuisine NERFINISHED ⓘ
Gullah Geechee culture NERFINISHED ⓘ
West African cuisine ⓘ
notableDish Frogmore stew NERFINISHED ⓘ
Hoppin' John NERFINISHED ⓘ
Lowcountry boil ⓘ
benne wafers ⓘ
boiled peanuts ⓘ
deviled crab ⓘ
perloo ⓘ
red rice ⓘ
she-crab soup ⓘ
shrimp and grits ⓘ
region Georgia NERFINISHED ⓘ
Lowcountry NERFINISHED ⓘ
South Carolina NERFINISHED ⓘ
relatedCuisine Cajun cuisine ⓘ
Creole cuisine NERFINISHED ⓘ
Soul food ⓘ
typicalCourse main course ⓘ
side dish ⓘ
usesStaple Carolina Gold rice NERFINISHED ⓘ

Referenced by (3)

Full triples — surface form annotated when it differs from this entity's canonical label.

Lowcountry of South Carolina → knownFor → Lowcountry cuisine ⓘ
Carolina Gold rice → usedInCuisine → Lowcountry cuisine ⓘ
Carolina Gold rice → usedInCuisine → Lowcountry cuisine ⓘ
this entity surface form: Gullah Geechee cuisine