Getting the Band Back Together: The Bountiful Pot

When you live in, or hail from, the Lowcountry of South Carolina, there are staples in your diet: seafood, corn, potatoes, even beef sausage.

But all together?

The amazing delicacy you see above is a result of hundreds of years of taste testing and perfection — literally. As is often the case, you have to delve deeply into the Gullah/Geechee culture and the backgrounds of enslaved people to find the answers. In the days of slavery, owners and masters got the choice food. Slaves ate what was cobbled together from scraps left over.

Lowcountry cuisine is full of those dishes that have survived the test of time.

Recipes vary depending on who you talk to…but it’s not the recipe that’s important. A proper Lowcountry Boil (or Frogmore Stew as some call it…but even that is debated) isn’t served on a plate or in a bowl. It’s cooked, drained then poured out on a covered table for everyone to pick out the food they desire: a couple of shrimp here, pieces of sausage there, a red potato and a crab for good measure.

Then…everyone stands at the table and eats in the midst of good conversation.

That’s the magic of the boil: camaraderie. For our reunion, it was the perfect food.

Again…recipes differ slightly but Old Bay seasoning is a must. Here is an article and recipe out of Traveler of Charleston Magazine.

Try it. You won’t be sorry.

More sights..and sounds to come.