South Carolina is famous for a particular style of cooking – Lowcountry cooking. The Lowcountry region is in the southernmost, coastal region of the state and is bordered on the east by the Atlantic Ocean and on the west by the Savannah River and the state of Georgia.
The cuisine of the Lowcountry is a complex mix of Gullah cuisine, soul food, and Southern cooking and includes (details courtesy of Discover South Carolina):
Garlic crabs – Crabs dusted in flour, fried and drenched in a garlicky butter sauce
Hoppin’ John – A rice pilau (pronounced “per-low”) studded with field peas
Okra soup – A thick stew consisting of tomatoes, rice, okra, seasonings and seafood or meat
Red rice – Rice cooked with tomatoes, bits of pork, celery, onions and peppers, sometimes paired with shrimp
The list goes on with she-crab soup, shrimp and grits, grilled and roasted oysters, bbq, Frogmore stew (a boil of shrimp, sausage, fresh corn, potatoes and onions named for a small town in South Carolina)