Gullah Geechee Home Cooking by Emily Meggett

Author:Emily Meggett
Language: eng
Format: epub
Publisher: Abrams
Published: 2022-04-26T00:00:00+00:00

“They used to have a bird they called the gannet. They were big white birds. My uncle used to go down there and shoot those birds. Mama used to cook it, and she used to cook it like she would cook chicken. Pre-fry it and stew it down. Put the onion on it and the green onion top. Girl, you talk about something that used to taste good!”

Our love of good meat includes wild game, too. Edisto Island is filled with all kinds of wild animals. It was common for us to enjoy guinea fowl caught in a nearby field, ducks from the island’s ponds and creeks, and even raccoon, known then as “coon”—which we used to eat with just a little salt. We would mix it up, too. Sometimes, Mama would use the insides of a quail and make a pâté. She would serve that pâté with the quail’s head still attached. It may sound a little strange, but that’s how we cooked and ate in those days.

Cooking wild game required skill—from hunting and catching the animals to learning how to cure and season them just right. This process wasn’t easy. We’d have to clean the game, which meant taking off all the feathers, fur, or hides and cleaning out its insides. Preserving the wild game properly could mean curing or smoking the meat, which took a close eye and attention to detail. When my family would enjoy delicious, hearty meals that kept us full, often during those colder winter months, I remembered why the process was worth all the effort.

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