Charleston red rice
This traditional meal was brought over to the U.S. by enslaved Africans originating from the West Coast of Africa. This cultural foodway is almost always synonymous with the Gullah or Geechee people and heritage that are still prevalent throughout the coastal regions of South Carolina and Georgia. The main component of the dish consists of the cooking of white rice with crushed tomatoes instead of water and small bits of bacon or smoked pork sausage. Celery, bell peppers, and onions are the traditional vegetables used for seasoning.
The dish bears resemblance to African dishes, particularly the Senegambian dish thieboudienne, suggesting a creolization of the dish from West Africa to the New World. It also bears a resemblance to jollof rice.
- Terrance Zepke (2009). Lowcountry Voodoo: Beginner's Guide to Tales, Spells and Boo Hags. Pineapple Press Inc. pp. 19–. ISBN 978-1-56164-455-1.
- Dorothy Kalins (1 September 1998). Saveur Cooks Authentic American: Celebrating the Recipes and Diverse Traditions of Our Rich Heritage. Chronicle Books. pp. 85–. ISBN 978-0-8118-2160-5.
- Jessica B. Harris (2011). High on the Hog: A Culinary Journey from Africa to America. Bloomsbury USA. pp. 71–. ISBN 978-1-59691-395-0.
- Dale Rosengarten; Theodore Rosengarten; Enid Schildkrout; Judith Ann Carney (30 September 2008). Grass roots: African origins of an American art. Museum for African Art. pp. 123, 125. ISBN 978-0-945802-50-1.
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