Fact of the matter is in the old south back when the dishes, flavors and ingredients of southern cooking, which is to say american cooking as opposed to european, chances are that food was grown, gathered, produced and prepared by african slaves. chef b.j. dennis has made it a personal mission to celebrate and protect the culinary traditions his ancestors passed down to him. b.j.: so this is, um, some local blue crab, fresh in season. this is a play on some garlic crabs, but this is shrimp butter instead of garlic butter, and then you have that play of, you know, the french influence into the cuisine right here. anthony: the flavors and textures and food ways of west africa are all over southern cooking. and there are few better places to see how short the line between there and here than gullah culture. anthony: i m really enjoying this, i got to tell you. sean: this is so delicious. ashley: oh my goodness. anthony: how african is
Crabs, but this is shrimp butter instead of garlic butter, and then you have that play of, you know, the french influence into the cuisine right here. anthony: the flavors and textures and food ways of west africa are all over southern cooking. and there are few better places to see how short the line between there and here than gullah culture. anthony: i m really enjoying this, i got to tell you. sean: this is so delicious. ashley: oh my goodness. anthony: how african is traditional gullah cooking? ashley: well, i think what happens is you change the location of the people, but you do not change who the people were. you did not change the information that they came with, with their traditions. sean: if you look at the history of american food and you ll you ll quickly see that this is this is one of the first true cuisines of america. anthony: oh what s that? what is this? it looks good. b.j.: we re going back to west africa. ashley: all right. anthony: soft
You have the play of the french influence into the cuisine right here. the flavors and textures and food ways of west africa are all over southern cooking. and there are few better places to see how short the line between there and here than gullah culture. i m really enjoying this. i got to tell you. this is so delicious. oh, my. african is traditional gullah cooking. i think what happens is you change the location of the people but you did not change who the people were. you did not change the information that they came with with their traditions. if you look at the history of american food, you ll quickly see this is one of the first true cuisines of america. what s that? what is this? this looks good. west africa right. soft shell crabs, in a decidedly west african peanut stew with carolina rice, sauteed squash, and zucchini. oh, that s so good. it s been a while since i ve
Between there and here than gullah culture. anthony: i m really enjoying this, i got to tell you. sean: this is so delicious. ashley: oh my goodness. anthony: how african is traditional gullah cooking? ashley: well, i think what happens is you change the location of the people, but you do not change who the people were. you did not change the information that they came with, with their traditions. sean: if you look at the history of american food and you ll you ll quickly see that this is this is one of the first true cuisines of america. anthony: oh what s that? what is this? it looks good. b.j.: we re going back to west africa. ashley: all right. anthony: soft shell crabs and conch in a decidedly west african inflected peanut stew with carolina rice, sauteed squash, and zucchini. anthony: oh, that s so good. sean: man, it s been a while since i ve had conch. anthony: clearly, i mean, correct me if i m wrong, sean, there s a different kind of interest in
Instead of garlic butter, and then you have that play of, you know, the french influence into the cuisine right here. anthony: the flavors and textures and food ways of west africa are all over southern cooking. and there are few better places to see how short the line between there and here than gullah culture. anthony: i m really enjoying this, i got to tell you. sean: this is so delicious. ashley: oh my goodness. anthony: how african is traditional gullah cooking? ashley: well, i think what happens is you change the location of the people, but you do not change who the people were. you did not change the information that they came with, with their traditions. sean: if you look at the history of american food and you ll you ll quickly see that this is this is one of the first true cuisines of america. anthony: oh what s that? what is this? it looks good. b.j.: we re going back to west africa. ashley: all right. anthony: soft shell crabs and conch in a decide