Farm to Fork: Gullah Grub addthis
Farm to Fork: Gullah Grub
Dave Lieberman heads to St. Helena Island, South Carolina where he visits Bill and Syrah Green. The Greens are preserving their unique African American culture through the food they grow and cook. Dave joins Bill and Syrah in the kitchen, where they do some Gullah-style cooking. On this particular day, they use okra fresh from their garden.

Creamy Sweet Potato Mash Recipe

5 medium unpeeled yams or sweet potatoes, boiled until fork tender
3 tablespoons vegetable oil
1 large onion, finely chopped
1/2 cup whole milk or light cream
1/2 cup brown sugar
Nutmeg, cinnamon and salt, to taste

Peel the cooked yams and reserve.

In a large pan or pot heat the oil over medium heat. Add the chopped onion and saute until soft and translucent. Add the peeled, cooked yams, mash the mixture well and heat through. Stir in the cream and the brown sugar and season to taste with the nutmeg, cinnamon and salt.


Gullah Grub Okra & Shrimp Recipe

3 tablespoons olive oil or other cooking oil
1 large diced onion
4 cups okra sliced into small pieces
1/4 cup water or white wine
1 lb. raw shrimp- shelled and deveined
1/2 tsp. ginger
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper

Heat oil in a frying pan and add onion, ginger and garlic powder. Cook onion and spices over medium to high heat for 3-4 minutes until onion is tender. Add 4 cups sliced okra along with ΒΌ cup water or white wine to the mix, bring to a boil and cook until tender, about 7-10 minutes. Add 1 lb. raw, shelled, and deveined shrimp to okra-onion mix along with salt and pepper. Cook for another 5 minutes or until shrimp is opaque and cooked through. Serve hot as a side dish or with cooked rice as a main course.


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Gullah Grub Restaurant
South Carolina Farm Bureau
South Carolina Department of Agriculture

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