Cooking the Gullah Way

Cooking the Gullah Way
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Cooking the Gullah way, morning, noon, and night.

By Sallie Ann Robinson. Chapel Hill: University of North Carolina Press, c2007.

Mrs. Sallie Ann Robinson is the Gullah Diva chef. Raised in South Carolina Gullah country on an island only accessible by boat, she is used to eating what can easily be farmed, hunted, or caught. At about one hundred fifty pages, this cookbook is divided into three sections: morning, noon, and night. They correspond with breakfast recipes, lunch recipes, and supper recipes. The beginning of the book has black and white photos of Gullah life. The Gullah are descendants of slaves in the Lowcountry regions of the United States, specifically South Carolina and Georgia. At the end are about twenty pages devoted to teaching the reader about Gullah culture. Some interesting examples include Momma’s crackling muffins, Chicken coop egg salad, and Sea Island country boil. Each recipe is preceded by a story about her family.

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