Lowcountry cooking is the traditional cuisine of the South Carolina Coast. Though it has some features in common with Southern cuisine in general, it more resembles the Creole and Cajun cuisine of New Orleans.
Lowcountry cuisine, like Creole, is a wonderful mixture of cultural traditions. Most define the Lowcountry as the coastal region stretching from Pawleys Island, South Carolina, to the Savannah River at the Georgia state border. Because of this, the availability of fresh seafood makes Lowcountry cooking distinct from the culinary traditions of the interior of the state.
Some of the most famous Lowcountry dishes include cooter (turtle) soup, she-crab soup, crab and sweet potato soup, gumbo, shrimp and grits, Frogmore stew, catfish stew, shrimp kedgeree, and oyster roast. Rice was an important crop in the coastal area from Myrtle Beach to Charleston, and it features heavily in Lowcountry dishes like chicken bog, salmon and rice, beans and rice, and Charleston red rice. African traditions have also enriched this cooking style, and fruit and vegetables like sweet potatoes, okra, and watermelon are all African imports. Boiled peanuts are also a staple well-loved by residents of Coastal South Carolina. South Carolina has also created some of the country’s weirder dishes like alligator tail, Kool-aid pickles, chitlins, and oxtails.
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