Spice Road Spices - The Art of Spice Flavour

We have mentioned previously that many of the names of the best tasting aromatics or ingredients have names that, to be generous, are daunting. Think of Pomegranate Molasses - a wonderful thing for home chefs but the name leaves some room for improvement.

So, if we were to look at a Gullah Geechee recipe, we should not be running to the delete key. Readers who follow American Southern cooking will no doubt be aware of the Gullah Geechee origins and recipes.

Predictably, the Gullah and Geechee people are from the earliest slaves from Africa, usually from Senegal, Sierra Leone and West Coast of Africa. See West Afrian Senegal Peanut Chicken recipe from last week.

The first Gullah Geechee settlements were in North Carolina and Georgia. The North Carolina slaves were called Gullah people and the Georgian slaves were called Geechee people. Their common language has merged with Creole, the combination bringing exciting new recipes for the Art of Flavour.

Gullah Geechee recipes pretty much follow a Creole style with a strong emphasis on seasoning flavour showing with their salted pork belly and the wonderful use of okra. See the feature Pork Chops with Okra in this issue.

The Blackened Creole Spice Pouch Recipe is a good example of the Gullah Geechee and Creole seasonings working together, giving lovely flavour with only a mild background heat.

If you would like to create your own Gullah Geechee Seasoning. Blend these to your taste: Dried Oregano, Dried Thyme, Dried Basil Leaves, Paprika, Onion Powder, Garlic Powder, Cayenne Pepper, Sea Salt, Black Pepper.

Stay well everyone Arthur Huxley The Creole Gullah Geechee story is from the Spice Road Spices Sunday Art of Flavour Post. No. 159