Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'fuskie Fried Crab Rice, Sticky-bush Blackberry Dumpling, and Other Sea Island Favorites

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University of North Carolina Press, 2003 - Cooking - 170 pages
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If there's one thing we learned coming up on Daufuskie," remembers Sallie Ann Robinson, "it's the importance of good, home-cooked food." In this enchanting book, Robinson presents the delicious, robust dishes of her native Sea Islands and offers readers a taste of the unique, West African-influenced Gullah culture still found there.



Living on a South Carolina island accessible only by boat, Daufuskie folk have traditionally relied on the bounty of fresh ingredients found on the land and in the waters that surround them. The one hundred home-style dishes presented here include salads and side dishes, seafood, meat and game, rice, quick meals, breads, and desserts. Gregory Wrenn Smith's photographs evoke the sights and tastes of Daufuskie.



"Here are my family's recipes," writes Robinson, weaving warm memories of the people who made and loved these dishes and clear instructions for preparing them. She invites readers to share in the joys of Gullah home cooking the Daufuskie way, to make her family's recipes their own.

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Gullah home cooking the Daufuskie way: smokin' Joe butter beans, ol' 'fuskie fried crab rice, sticky-bush blackberry dumpling, and other Sea Island favorites

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Robinson grew up on Daufuskie Island, off the coast of South Carolina, which Pat Conroy wrote about in The Water Is Wide. In fact, she was one of his students in that two-room schoolhouse some 30 ... Read full review

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About the author (2003)

Sallie Ann Robinson was born and raised on Daufuskie Island, South Carolina, and is dedicated to sharing the richness of her native Gullah culture. She now lives in Savannah, Georgia.

Gregory Wrenn Smith is a photographer, writer, and editor who has worked to document the history and culture of the South Carolina Lowcountry. He lives in Bluffton, South Carolina.

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