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Gullah In Camp

 
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HistoricFoodie



Joined: 18 Apr 2015
Posts: 88
Location: Central Kentucy: Where the Bluegrass Meets The Mountains

PostPosted: Sunday 5-24-2015 4:34 am    Post subject: Gullah In Camp Reply with quote

As some of you know, Iíve been researching Gullah cuisine. The Gullah are a special people who inhabit the sea islands of the Carolinas and Georgia. The decendents of freed- and run-away slaves, they lived in isolation, developing their own language, culture, and culinary traditions.
You might already know about Gullah cooking without realizing it. The cuisine of the low country is, at its heart, Gullah. So, for instance, if youíve ever had shrimp and grits in any of its forms, you were eating Gullah food.

Anyway, much of Gullah cooking lends itself to camp cooking. Here are a couple of examples, for instance, that, with the addition of pan-fried or mashed potatoes, makes a great camp meal:

Pork Chops with Gravy

Throughout the South you find versions of smothered pork chops. Most of the recipes Iíve seen (and tried) involve oven-roasting the chops. This one makes the whole thing on the range top.
I used rather thick, center-cut, boneless chops, cuz thatís what I happened to have in the freezer, and adjusted the cooking time to accommodate that.

4-6 pork chops
Sprinkle salt and pepper
Sprinkle paprika
Ĺ cup flour
Ĺ cup cooking oil
1 medium onion, chopped
Ĺ med bell pepper, sliced
1 Ĺ cups water

Sprinkle chops with salt, pepper, and paprika on both sides. Put he chops in a bag with the flour. Shake bag, remove chops, brush-off excess flour.

Heat oil in a heavy skillet. Fry the chops until golden brown, 2-4 minutes per side. Remove chops, Add the onion and pepper to the pan and cook, stirring, about a minute. Work in the balance of the flour and cook out the raw taste. Return the cooked chops to the pan, pour in the water, and cook until gravy thickens.

Yellow Squash with Bacon

There are thousands of recipes for zucchini. But you donít see that many calling for yellow squash. This is strange, because yellow crookneck is a New World native, and itís still the summer squash of choice among rural folks.
While I made this with store-bought straightnecks, Iíll definitely do it again this summer when the crooknecks---which taste much better---come in.

5-6 large (or 19-12 small) yellow summer squash
3 strips bacon, cut in pieces about one-inch square
1 medium onion, chopped
Ĺ cup hot water
Salt and pepper to taste

Cut the squash crosswise in quarter-inch thick slices. Fry the bacon pieces in a skillet until browned. Remove, leaving the grease. Add the squash and onion and stif-fry over moderate heat until they start to brown. Return the bacon and hot water, then salt and pepper to taste as the mixture simmers 10-14 minutes.

If youíre interested, you can find more about Gullah cooking here: http://www.foodsoftheworld.activeboards.net/beyond-shrimp-grits_topic4408_post33681.html#33681
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