Traditional Flavors of Lowcountry Southern Cooking

Lowcountry Southern Cooking pic

Lowcountry Southern Cooking

A mortgage lender with Arvest Bank in Rogers, Arkansas, Ryan Mattiza is responsible for evaluating loan requests and making approval and denial decisions. Ryan Mattiza enjoys traveling in his free time and has a particular affinity for the combination of architecture, food, and culture of historic coastal Savannah.

Savannah is part of a distinctive Lowcountry region that encompasses the South Carolina coast, extending from Pawley’s Island to the Savannah River in Georgia. Stretching 80 miles inland as well, the area is typified by saltwater marshes and distinctive verdure that includes oak trees with hanging Spanish moss.

Lowcountry cuisine is rich in seafood and includes shrimp, oysters, fish, and shrimp. One of the most popular traditional dishes is Frogmore Stew, which combines spicy sausage, shrimp, and corn-on-the-cob in a single pot.

Introduced in the 17th century, rice is also a key local ingredient that is mixed with vegetables and tomatoes to create pilau. Hoppin’ John is an essential Lowcountry rice dish that incorporates black-eyed peas and is eaten on New Year’s Day for good luck. Another staple Lowcountry dish is shrimp and grits, which can be eaten any time of day and is often topped with hearty gravy.


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