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Gullah Seasoning
Recipe adapted from Gullah Cuisine, by Charlotte Jenkins and William Baldwin
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Spices
Recipe adapted from Gullah Cuisine, by Charlotte Jenkins and William Baldwin
Season your shrimp, fish, and chicken with this seasoning developed to complement Gullah cuisine.

Try this version for fried foods. Both recipes are part of our healthy soul food menu.

Servings: Makes just under 1 1/2 cups
Ingredients
  • 1/4 cup celery seed , ground
  • 1/4 cup paprika
  • 1/4 cup granulated garlic or garlic powder
  • 1/4 cup granulated onion or onion powder
  • 1/4 cup ground black pepper
  • 2 tsp. ground bay leaf
  • 2 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1 tsp. mace (or substitute allspice)
  • 1 tsp. dry mustard powder
  • 1 tsp. salt
Directions
Note: Find ground bay leaf at TheSpiceHouse.com, or grind leaves to a powder in a coffee grinder.

Combine all ingredients. Store in a tightly closed container. Will keep for 3 months in a dark cool place or in the freezer for up to a year.

This recipe is adapted from Gullah Cuisine, by Charlotte Jenkins and William Baldwin (available at EveningPostBooks.com). Gullah Cuisine restaurant is in Mt. Pleasant, South Carolina.

From the July 2010 issue of O, The Oprah Magazine

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Season your fried food with this recipe by Charlotte Jenkins and William Baldwin from their cookbook "Gullah Cuisine."

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In their cookbook "Gullah Cuisine," Charlotte Jenkins and William Baldwin celebrate the African-American cuisine and culture of the Carolina Low Country. Here, a rice dish with chicken, sausage, and seafood typical of the region.

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In their cookbook "Gullah Cuisine," Charlotte Jenkins and William Baldwin celebrate the African-American cuisine and culture of the Carolina Low Country. Here, an easy and flavorful recipe for barbecued shrimp.

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In their cookbook "Gullah Cuisine," Charlotte Jenkins and William Baldwin celebrate the African-American cuisine and culture of the Carolina Low Country. Here, a savory side of fried okra.

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