The stories behind the Palmetto State’s most beloved dishes
South Carolina staples
Story By Sheila Paz
Over centuries South Carolina’s food culture has evolved into a rich blend of flavors and traditions. Indigenous ingredients, traditional African cooking techniques brought by enslaved people and European culinary practices introduced by settlers have all contributed to this unique culinary heritage. Each wave of migration and settlement has left an indelible mark on the Palmetto State’s cuisine.
Below you’ll discover eight beloved South Carolina dishes, complete with simple recipes for you to try at home.
One-pot wonder
Frogmore stew (Lowcountry Boil)
Among South Carolina’s culinary delights, Frogmore Stew is a popular dish. This flavorful one-pot meal is also known as Beaufort Stew or Lowcountry Boil. The dish’s roots can be traced back to the Gullah-Geechee along the coasts of Georgia and South Carolina, who had to feed large gatherings with readily available crops and seafood. Despite its tasty history, the dish did not receive its name until the 1960s, when local shrimper Richard Gay of Gay Fish Company coined it after the community where he lived: Frogmore on St. Helena Island.
Ingredients
3 quarts water
1/4 cup Old Bay seasoning
1 pound smoked sausage, cut into 1-inch pieces
6 ears corn, husked
1 1/2 pounds new potatoes
2 pounds large shrimp, unpeeled
Salt to taste
Directions
[1] In a large pot, bring water and Old Bay seasoning to a boil. [2] Add potatoes and cook for 10 minutes. [3] Add sausage and corn, cook for another 10 minutes. [4] Add shrimp and cook for 3-4 minutes until shrimp are pink and opaque. Drain and serve hot.
Caviar of the South
Boiled peanuts
Boiled peanuts are a beloved snack in South Carolina, so cherished that they are the official state snack food. They are available all year round, but true South Carolinians know August through September is the best time, as peanuts are in season and are abundantly available at roadside stands, gas stations, festivals and anywhere else South Carolinians gather for fun. Before the Civil War, boiled peanuts were a staple in many African nations’ diets. However, it wasn’t until the early 20th century that they became a massive hit in South Carolina. A 1925 account suggests that the sale of boiled peanuts in Orangeburg marked the beginning of the boiled peanut industry in the South.
Ingredients
2 pounds raw peanuts, in shells
3/4 cup salt
10 cups water
Directions
[1] Wash peanuts thoroughly in cool water. [2] Place peanuts, salt and water in a large pot. [3] Bring to a boil, then reduce heat to a simmer. [4] Cover and simmer for 2-3 hours or until peanut shells are soft. Add more water as needed to keep peanuts submerged. [5] Drain and serve warm or at room temperature. Shell and enjoy.
Good luck in a bowl
Hoppin’ John
A Southern New Year’s tradition, besides popping champagne and eating collards, is savoring a hearty bowl of Hoppin’ John, a dish of red peas, pork and rice. Believed to bring good luck and prosperity in the New Year, it dates back to the antebellum rice culture when peas and rice were two popular crops. The first recipe was found and written by Charlestonian Sarah Rutledge in 1847 and published in “The Carolina Housewife.” The dish’s name and its association with New Year’s traditions have various speculations about their origins.
Ingredients
1 cup dried black-eyed peas
4 cups water
1 smoked ham hock
1 large onion, chopped
1 cup long-grain white rice
Salt and pepper to taste
2 cups chicken broth
Directions
[1] In a large pot, combine peas, water and ham hock. Bring to a boil. [2] Reduce heat and simmer for 1 hour, until peas are tender. [3] Add onion and rice to the pot. [4] Pour in chicken broth; season with salt and pepper. [5] Bring to a boil, reduce heat to low, cover and simmer for 20 minutes, or until rice is cooked and liquid is absorbed. [6] Remove ham hock, chop meat and return to pot. Stir and serve over a bed of rice.
Bisque with a history
She-crab soup
She-crab soup, a rich and creamy bisque, has been a Lowcountry staple since the 1700s, brought by Scottish-Irish settlers. The dish traditionally contained milk or cream, crab and rice. In the early 1900s Chef William Deas, the chef and butler to Charleston Mayor R. Goodwyn Rhett, altered the recipe by adding a cluster of crab roe, changing the taste, look and texture of the soup. Crab roe or eggs give the soup its orange hue and add a savory taste to the sweetness of the crab. The use of crab roe, collected from female crabs, led to the soup’s name. While catching and keeping a female crab with visible egg mass is illegal, roe can be purchased at local seafood stores such as South End Seafood on Hilton Head Island.
Ingredients
4 tablespoons butter
1 small onion, finely chopped
4 tablespoons all-purpose flour
4 cups milk
2 cups heavy cream
1/2 pound lump crabmeat
1/2 cup crab roe (optional)
1/4 cup dry sherry
Salt and pepper to taste
Fresh parsley and red pepper flakes for garnish
Directions
[1] In a large pot, melt butter over medium heat. Add onion and cook until tender. [2] Stir in flour, cooking for 2 minutes. [3] Gradually whisk in milk and cream, bringing to a simmer. [4] Add crabmeat and roe, if using. Simmer for 10 minutes. [5] Stir in sherry, salt and pepper. Heat through. Garnish with parsley and red pepper flakes. Serve hot.
Charleston’s chewy delight
Huguenot torte
This dessert, derived from the classic Ozark pudding, came to Charleston around the 1950s and became a favorite among the Huguenot family, who served it at the Huguenot Tavern in Charleston. Despite its name, the Huguenot torte is not a torte but resembles a cake with its moist, chewy interior. This recipe from Hilton Head Island resident Carrie Hirsch serves eight.
Ingredients (torte)
2 eggs
1½ cups granulated sugar
¼ teaspoon salt
1 tablespoon lemon juice
½ teaspoon lemon zest
¼ cup all-purpose flour
1 tablespoon baking powder
1 cup toasted pecans, coarsely chopped
1 granny smith apple, peeled, cored and chopped
1 tablespoon vanilla extract
Ingredients (topping)
1 tablespoon confectioners sugar for dusting
Whipped cream
Sliced strawberries
Directions
[1] Heat oven to 325 degrees. Using a standing or hand mixer and a medium bowl, beat the eggs, sugar and salt on high until frothy, about 3 minutes. [2] Stir in all remaining ingredients. [3] Pour batter into a generously buttered 9” x 9” baking dish. Bake for 40-45 minutes or until the top thin layer of meringue sinks into the center. [4] Remove from oven and allow to cool for 15 minutes. Dust with confectioners sugar, then scoop onto serving plates – it will crumble when plated. [5] Serve warm, and top with whipped cream and strawberry slices.
A stewy delight
Chicken bog
A delicious dish of chicken, rice, onions and sausage, chicken bog is a traditional South Carolina staple. While its origin is debated, a historic marker in Loris states that it was a dish used to “feed crowds by the 1920s, traditionally eaten after gathering tobacco in Northeast South Carolina.” Chicken bog gets its name from its soft and stewy texture, resembling the boggy environmental conditions of Horry County, where it originated.
Ingredients
1 whole chicken, cut into pieces
1 pound smoked sausage, sliced
1 large onion, chopped
8 cups water
2 cups long-grain white rice
Salt and pepper to taste
Fresh parsley for garnish
Directions
[1] In a large pot, combine chicken, sausage, onion and water. Bring to a boil, then reduce heat and simmer for 1 hour. [2] Remove chicken, cool slightly and debone. Return meat to pot. [3] Add rice, salt and pepper. Simmer for 20-25 minutes, until rice is tender and liquid is absorbed. Garnish with fresh parsley. Serve hot.
A taste of tradition
Collard greens
Collard greens are a quintessential Southern side dish, often served with cornbread. They are especially popular in South Carolina, where they have been a staple since the early 1700s. Collard greens are typically slow-cooked with ham hocks or bacon, imparting a rich, smoky flavor.
Ingredients
1 large bunch collard greens, washed and chopped
1 smoked ham hock
4 slices bacon, chopped
1 large onion, chopped
2 cloves garlic, minced
4 cups chicken broth
Salt and pepper to taste
1 tablespoon apple cider vinegar
Directions
[1] In a large pot, cook bacon until crisp. Remove and set aside, leaving the drippings in the pot. [2] Add onion and garlic to the pot. Cook until tender. [3] Add ham hock and chicken broth. Bring to a boil. [4] Add collard greens, reduce heat and simmer for 45-60 minutes until tender. [5] Stir in vinegar, salt and pepper. Remove ham hock, chop meat and return to pot. Serve hot, garnished with bacon.
A Gullah-Geechee legacy
Shrimp and grits
Shrimp and grits are a tried-and-true favorite in the South. Surprisingly, they are believed to have originated in Charleston, where the first recipe was printed in the 1950s as a breakfast recipe under the name “Breakfast Shrimp.” The Gullah-Geechee were the first to combine shrimp and grits. The dish has since become a popular main dish in the South, with many variations, depending on the state where you order it.
Ingredients
2 cups water
2 cups milk
1 cup stone-ground grits
1/2 teaspoon salt
1/4 cup butter
1 pound shrimp, peeled & deveined
6 slices bacon, chopped
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1/2 cup chicken broth
Juice of 1 lemon
Salt and pepper to taste
Chopped green onions for garnish
Directions
[1] In a pot, bring water, milk and salt to a boil. [2] Slowly stir in grits, reduce heat and simmer for 20-25 minutes, stirring occasionally. [3] Stir in butter and keep warm. [4] In a large skillet, cook bacon until crisp. Remove and set aside. [5] Add onion, bell pepper and garlic to bacon drippings. Cook until tender. [6] Add shrimp and cook until pink. [7] Stir in chicken broth and lemon juice. Cook for 2 minutes. [8] Serve shrimp mixture over grits, garnished with bacon and green onions.
