@@veshaw. 😅 yeah man, I man from Jamaican heritage (born abroad, U.S.) but I love my Gullah / Geechee fam. A fe dem culcha same like fe we 😅 bless, man
@@sandraatkins2539 I have a daughter from st. Helna, beaufort, hilton head area. They will get you told if you call them geeche. They are low land rice farmers. Genetically their DNA is pure and the scientist say it and they specifically test gullah descendents and they don't make it public. It can be deceitful as the Red Cross ❌ in the Area conducting a blood drive. The low lands could not be farmed because it flooded, you could not keep livestock on it either because of hoof rot. The gullah people were the only people's that could farm it and the devil's considering it bad land left those people and the area alone. Shut out to the gullah that didn't teach the devil's how to grow rice because they tried to steal there knowledge. Also a lot of marsh = mosquitoes = diseases, genetically the Europeans immune system was not as strong as the brother and sister man. I believe the Gullah can drink a Covid-19 milkshake. The boats would keep sailing to areas like charleston or other areas up and down the coast but they out that Area. That area is beautiful and a whole lot of our people own there land and been owning it 👊. The hotel people been trying to build resorts but can't because those people won't sell the land. The french begain to water down other Dna in other locations. Once the french male took from 1 of our sisters , from that point on all of the ancestors carry European genes.
I love this Bill Green’s enthusiasm for the food and the culture. Just whipped this up for Sunday brunch. Delicious and simple African American food tradition.
This is the shrimp and grits I’m talking about. I tried it in Charleston about 15 years ago. I knew it had a brown gravy but I didn’t know it was called Gullah style. I’ve looked for it everywhere. The best shrimp and grits I ever had. It set the bar.
That's awesome. Easiest shrimp and grits recipe I've seen. Loved the added entertainment too. Lol. I'm from Charleston and can't believe I've missed This channel. I'm subscribed now and will share on with my sisters. We love one upping each other on best cooks and recipes on you tube. Thanks again.
Okay, this is the REAL Shrimp and gravy with grits!!! I grew up on this and know how sweet the Charleston shrimp tastes....we didn't make our gravy exactly the same way but the finished product is the same. Looks delicious and you are right the flavor is all through the dish!!!
When people credit the French 🤦🏾♀️🤦🏾♀️for the “roux” in gumbo when it was already part of the original Gullah recipes that enslaved Black New Orleans cooks got from the Gullah as they went through Charleston’s major slave port--without any French influence in the Carolinas at all. And okra creates thickener too.
My brother is the same. Hates wet grits. We have to cook his thick like paste. Even the yellow grits can be cooked to paste texture. Don't put so much water and let it boil out quickly. When boiling, the lid should be cracked. After water boil out, turn it way down, cover completely with lid and let steam cook it. Every now and then you may have to add a drop of water so. Hope this helps. 🥰
