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Ason. 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 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? ....
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 ....
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. ....
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 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. ....
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 decidedly west african ecinfld peanut stew with carolina rice, sauteed squash, and zucchini. anthony: oh, that s so good. ....