7 Authentic Lowcountry Food You Must Try

Lowcountry Food - Oyster Roast

Lowcountry Cooking And The Resilient Gullah People

The Gullah people of the Lowcountry are the descendants of African slaves. These resilient people have maintained much of their African heritage with their own culture, food, and language.

There is some debate over what boundaries officially designate the Lowcountry. Geographically speaking, the Lowcountry encompasses the coastal regions of South Carolina and Georgia, including the sea islands. Lowcountry cooking uses ingredients that can be grown, picked, or fished out of the waters from Charleston, SC, to Savannah, GA.

Southern cooking has much to thank the Gullah people for. Out of necessity, Gullah cuisine used ingredients like rice, grits, and shrimp. Those were the readily available ingredients.

Most Gullah cuisine is uncomplicated, one-pot style cooking from farm or sea to table. Seafood is readily available and plays a heavy role in the cuisine.

Lowcountry Boil Also Called Frogmore Stew

Before you have a chance to say “no, thanks,” let’s clarify that no frogs are used in this dish. The name comes from a community on St. Helena Island, called Frogmore.

The essential components of this dish are shrimp, sausage, corn, and potatoes. Seafood seasoning is added, and the stew is slow-cooked, in a zesty broth, over an open fire.

Hoppin’ John

Hoppin’ John is made with black-eyed peas, rice, and meat. Usually, pork, ham, or bacon would be the meat of choice.

Traditionally, Hoppin’ John is eaten on New Year’s Day to bring good luck in the new year.

Shrimp And Grits

Nothing says Southern cooking quite like a bowl of grits does!

Grits are made from either stone-ground corn or hominy that are boiled to become a dense porridge. Various flavors are then added and served as a sweet or savory dish.

Shrimp and grits originated in Africa when shellfish were added to ground maize. As seafood and rice are plentiful in the southern coastal region, the dish has become a staple in many Lowcountry kitchens. Today, shrimp and grits have become the poster dish for Lowcountry food.

Collard Greens

The origin of Collard Greens in the south goes back to the days when slaves were given leftover greens from the plantation kitchens. The greens would be slow-cooked with ham hocks or pig’s feet in a savory broth for hours.

Today, collard greens are considered a southern staple. You will find them on most menus throughout Georgia and the South Carolina Lowcountry.

Boiled Peanuts

Don’t visit South Carolina without trying their official snack, the boiled peanut.

As with most great Lowcountry cuisine, boiled peanuts were introduced to the south by African slaves. During the civil war, soldiers roasted or boiled peanuts over a campfire. They were one of the few available food sources.

Today you will see this popular snack at roadside stands, farmer’s markets, and grocery stores throughout the south.

Chicken Bog

Imagine chicken pieces getting “bogged down” in a hot tub of rice to better understand this dish.

Chicken bog is standard fare in Lowcountry cooking. It’s made with three essential ingredients: chicken, smoked sausage, and rice. From there, an onion can be added along with a variety of spices.

This one-pot dish is cooked on low for hours, creating a melting pot of delicious aromas.

Okra Stew

The basic stew will start with ingredients like okra, tomato paste, onion, garlic, and whatever meat is available. Each chef will then add spices according to taste.

How thick the stew will become ultimately depends on the chop of the okra. Big chunks of okra will simmer in the stew and give it a thinner consistency. Smaller okra pieces create a thicker stew.

After cooking low and slow for several hours, the flavors marry together and become a hearty bowl of comforting Lowcountry food.

Host An Oyster Roast

Bring your family and friends together to discover South Carolina’s favorite way to party. Lowcountry food is all about using the sea’s bounty, and oysters are plentiful in the south.

  • Start with a large steel plate placed over a wood fire to serve as a flat top grill.
  • Shovel a large number of oysters onto the steel plate.
  • Soak a burlap bag in water and throw it over the oysters to trap in the steam and smoke.
  • When the oysters are ready to eat, their shells will start to open slightly.
  • Toss the steamed oysters onto a table with saltine crackers, lemon wedges, and a selection of hot sauces.
  • Have lots of paper towels on hand, and dig in!

If all that sounds like way too much work, then join us instead. The only thing better than hosting an oyster roast is having a friend who hosts the oyster roast!

Our 7-Day Lowcountry Food Feast tour explores Lowcountry food as we travel from Charleston to Savannah. You’ll spend a week immersed in the cuisine and culture of the resilient people of this great area.

For more information, go online or call today!

10 days
Group Size
14 to 42

10 DAY MUSIC HISTORY TOUR -Fantastic Voyage Land of Funk

Experience the Land of Funk on our Black Music History Tour — one of the most exciting and authentic multi-day tours in all of North America. Our expert guides will take you on a musical journey through the heart of America, following in the footsteps of black music pioneers to explore how their influence is present throughout all aspects of American culture.

You’ll get an insider’s look into the musical heritage and highlights of Black Music, visiting legendary music studios, iconic venues and even hearing from some music legends themselves! Travel with us to legendary sites across 8 cities including Detroit, Cleveland, Dayton Cinninatti Nashville, and Memphis, to learn stories through music. From Motown to The Rock roll Hall of Fame to Dayton and Cincinnati, The Funk Capitol, and on to Nashville and Soulsville in Memphis TN.

We invite you on a breathtaking journey through the heart of American music, exploring the true Rythem of America, American Soul and Funk Music

6 days 4 hours
Group Size
14 to 42


The New Green Book For Travel Special Edition Tour Experience. The Lowcountry is where mighty rivers fall into the sea to make their last dive.

Come with us on this Lowcountry Black History Food and Music experience along the National Historic Gullah Geechie Trail.

On this six-day, immersive cultural experience, you will travel from Charleston, Beauport, St Helena, Hilton Head, South Carolina, and on to Savanah, GA, to learn more about the kidnapped Africans who passed through the ports of Charleston and were enslaved on the rice, indigo and Sea Inland Cotton plantations of South Carolina and Georgia.

The Ancestors of the Gullah Geechie people brought to this country through the slave trade a rich heritage and African American traditions in Art, Food and Music.

The Gullah Geechie people we will meet along the Trail are known for preserving more of their Art, Foodways, linguistic, cultural, and music heritage than any other African-American community in the United States.

The Gullah Geechie music evolved out of the conditions of slavery that characterized their lives. The influence and evolution of musical forms that arose from Gullah music can be heard in many musical genres, such as spirituals and gospel music, ragtime, rhythm and blues, soul, hip hop, and jazz.

Nowhere in America did the cooking of master and slave combine as gracefully as it did in the Lowcountry kitchen. As we travel through the low country, we will get a chance to learn from master Gullah Chefs and Natives like Bill Green to sample food like Red snapper, Red Rice, Okra Stone Ground Grits, Carolina Gold Rice, Whole Pork BBQ, Collard Greens, BBQ Oysters, Boiled Peanuts, Pimento Cheese, and Peach Cider, and Swamp Water Tea.

On this specially curated tour, we want you to hear the music, see the art, Taste the food and learn the whole story, And We Mean the Whole Story.

Charleston SC, Beaufort SC, St Helena, Hilton Head SC, Savannah GA
Start Charleston SC
Beaufort SC
St Helena SC
Hilton Head Sc
Savannah GA

2499 USD