Charleston, SC – South Carolina’s Lowcountry cuisine is a rich tapestry of flavors and traditions, deeply rooted in the region’s history and culture. This culinary style is a blend of Southern, African, and Caribbean influences, resulting in a unique and delectable array of dishes.
One of the iconic dishes of the Lowcountry is Frogmore Stew, also known as Lowcountry boil. This hearty dish is a blend of shrimp, corn, sausage, and potatoes, all boiled together with spices. The dish originated in the Frogmore community on St. Helena Island and has become a staple at gatherings and celebrations throughout the region (SC Living)(Discover South Carolina).
She-crab soup is another signature dish, known for its creamy texture and rich flavor. This bisque-like soup is made with crab meat, crab roe, and a splash of sherry, creating a luxurious dish that is a must-try for visitors (Southern Food Junkie).
Chicken bog, a comforting one-pot dish, is a local favorite in Horry County. Made with chicken, rice, and smoked sausage, this dish is cooked slowly to allow the flavors to meld together. It’s often enjoyed at community gatherings, with the Loris Bog-Off festival celebrating this dish annually (SC Living) (Discover South Carolina).