Savannah Magazine

The Authentic Savannah

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Culinary Contributions

Every time you order one of these dishes from any eatery in the South, you are nourished by the Gullah-Geechee people. Their ancestors brought seeds and know-how from their native Ghana and Sierra Leone through the Middle Passage, forever influencing the regional foodways we celebrate today. Dive into these taste tests for a culinary history trip.

 

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Hoppin’ John Salad with Hot Pepper Vinegar Vinaigrette

A favorite recipe from our editor-in-chief, Hugh Acheson’s take on the New Year’s favorite is one to remember.

Recipe at GoWhisk

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Deviled Crab

Pin Point Heritage Museum has a cool way of sharing the Deviled Crab love–their postcards conveniently have the recipe added right on the front. We think that’s just great marketing.

Recipe (and postcard!) here

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Shrimp and Grits

Droves of tourists travel to Savannah’s squares every year for a taste of this perennial favorite, and this one, by Sallie Anne Robinson, is just the ticket for bubbling it up at home.

Recipe here

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Crab Rice

Sallie’s crab rice recipe is equally fabulous, featured in our July/August 2012 issue, and makes for great cooking–the Gullah way.

Recipe here

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