Chesapeake Bay Region: The Colonial Era

The colonial-era tobacco plantation society that grew up around the bay was noted for its tradition of lavish hospitality. This was also a time of African slavery, and black cooks combined the foods of America, Europe, and Africa to create a regional cuisine that became famous throughout the United States. Virginia and Maryland fried chicken (served with cream gravy) may have had its origins in Africa. Sweet potato biscuits are in the Indian tradition of bread made from sweet potatoes, chestnuts, beans, and corn. Peanuts, black-eyed peas, okra, and watermelon came from Africa. Corn pudding, spoon bread (batter bread in Virginia), unsweetened white corn bread, hominy, grits, and sweet potato and pumpkin pies are all adaptations using local ingredients. (White potato pie is found on the Eastern Shore.) Brunswick stew (made with squirrel and onions) originated in Brunswick County, Virginia. Later additions included chicken, lima beans, corn, okra, and tomatoes.