DigeeBooks

More than 100 heirloom recipes from a dynamic chef and farmer working the lands of his great-great-great grandfather.

From Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah Geechee.

In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford’s Nana handed over the deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food.

100 color photographs

Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer is a culinary journey into the heart of the Gullah Geechee culture. Authored by Amy Paige Condon, this book is not just a collection of recipes; it's an exploration of a rich heritage, a celebration of a vibrant community, and a testament to the resilience of a people.

From the coastal plains of South Carolina to the sea islands of Georgia, the Gullah Geechee people have cultivated a distinct cuisine that reflects their deep connection to the land and the sea. Bress 'n' Nyam, meaning "bless and eat" in the Gullah language, captures the essence of this cuisine with a treasure trove of authentic recipes passed down through generations.

Condon, a sixth-generation Gullah Geechee farmer, brings a personal touch to each recipe. She shares stories of her family, her community, and the traditions that have shaped her culinary heritage. Through her words, we learn about the importance of fresh, local ingredients, the art of slow cooking, and the joy of gathering around a table to share a meal.

The recipes themselves are a testament to the Gullah Geechee people's creativity and resourcefulness. They are rooted in simple, wholesome ingredients, yet they burst with flavor and soul. From classics like shrimp and grits and fried chicken to lesser-known delights like benne seed cookies and hoppin' John, each dish tells a story of resilience, innovation, and love.

Bress 'n' Nyam is more than a cookbook; it's a cultural artifact, a window into a world that is both unique and universal. It is a celebration of family, community, and the enduring power of tradition. As you cook your way through these recipes, you'll not only savor the delicious flavors of Gullah Geechee cuisine but also gain a deeper understanding of the people who created it.