Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

Awendaw, like pilau and rice pie, is a dish specifically Lowcountry, named for an Indian settlement north of Charleston where both native American and African traditions survive to this day. Lucille Grant, one of Charleston’s most celebrated cooks, was born and raised the daughter of a fisherman in Awendaw. They grew okra and caught shrimp, then strung the heads of the shrimp and the okra pods—for use in soups—in the attic of their house, where they quickly dried under the tin roof. The tec