Southern US Cuisine

Southern cuisine is the food culture of the southern United States, especially South Carolina, Georgia, northern Florida, Alabama, Mississippi, and northern Louisiana.

Atlanta, Georgia is a cultural center. Charleston, South Carolina is an important culinary city.

Ingredients

Corn is an important ingredient in the region with origins from native American people in the region. It is often milled. Grits probably originated from the Muskogee people. Cornbread also comes from native American origins.

Rice is grown in the region, including red rice from Africa and long-grain rice varieties.

Black-eyed peas(field peas) probably originated in Africa. Okra probably came to the region from Africa as well. Potato, peanut, and tomato have origins in the Americas. Cabbage, collard, eggplant, and sesame are also used.

Swamp cabbage is sometimes foraged.

Catfish is a popular freshwater fish.

Seafood such as shrimp, oyster, and crab are popular.

Turkey and chicken are used.

Dishes

• grits: milled corn porridge
• cornbread
• hush puppies: fried balls of cornmeal batter
• pilau: rice with meat or beans and spices
• hoppin’ john: seasoned black eyed peas with rice
• chicken bog: rice and chicken stew
• boiled peanuts
• stewed collard greens
• frogmore stew / lowcountry boil: boiled corn on the cob, potatoes, and shrimp
• fried chicken
• pickles
• sweet tea