| Carolina Gold rice | |
|---|---|
 Enslaved Africans cultivating Carolina gold rice in South Carolina on Snee farm plantation. | |
| Species | Oryza glaberrima (Steud.) |
| Origin | South Carolina Lowcountry and the Sea Islands |
Carolina Gold rice is a variety of African rice first popularized in South Carolina, USA in the 1780s. [1] It is named for the golden color of its unhulled grains. [2] [3]
Rice was grown in South Carolina (in the South Carolina Lowcountry) by enslaved people, and led to enormous wealth. [2] It was a staple of Lowcountry cuisine, and at the outset of the Civil War, 3.5 million of the 5 million bushels of rice produced in the United States were Carolina Gold rice. Over subsequent decades it declined in popularity until the last commercial crop was harvested in 1927. [3]
In the 1980s, Dr. Richard and Patricia Schulze became interested in the variety while restoring rice ponds on their vacation property in Hardeeville, South Carolina. [3] They found out that a USDA center on rice research in Texas had retained a stock of it in its seed bank. After obtaining and planting 14 pounds (6.4 kg), they harvested 64 pounds (29 kg) pounds in the first season. By 1988, they were harvesting 10,000 pounds (4,500 kg) pounds per year. [4]
Two commercial efforts, Anson Mills and Carolina Plantation Rice, began selling the variety to the general public in 1998, after an effort at Clemson University had bred a disease-resistant strain. While Riviana Foods sells rice under the brand name Carolina Rice, including a parboiled variety called Carolina Gold, these share no connection to the variety of the name. [4]
The Carolina Gold Rice Foundation was created in 2004 to help popularize, restore and preserve the heirloom rice. [1] [5] It has since expanded to other heirlooms such as French Huguenot black landrace buckwheat, Sea Island red peas, and others. [6]
Soul food is the ethnic cuisine of African Americans. Originating in the American South from the cuisines of enslaved Africans transported from Africa through the Atlantic slave trade, soul food is closely associated with the cuisine of the Southern United States. The expression "soul food" originated in the mid-1960s when "soul" was a common word used to describe African-American culture. Soul food uses cooking techniques and ingredients from West African, Central African, Western European, and Indigenous cuisine of the Americas.
The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including cuisine of Southeastern Native American tribes, Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American cuisine and Floribbean, Spanish, French, British, and German cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.
The black-eyed pea or black-eyed bean is a legume grown around the world for its medium-sized, edible bean. It is a subspecies of the cowpea, an Old World plant domesticated in Africa, and is sometimes simply called a cowpea.
The Gullah are a subgroup of the African American ethnic group, who predominantly live in the Lowcountry region of the U.S. states of North Carolina, South Carolina, Georgia, and Florida within the coastal plain and the Sea Islands. Their language and culture have preserved a significant influence of Africanisms as a result of their historical geographic isolation and the community's relation to its shared history and identity.
Daufuskie Island, located between Hilton Head Island and Savannah, is the southernmost inhabited sea island in South Carolina. It is 5 miles (8 km) long by almost 2.5 miles (4.0 km) wide – approximate surface area of 8 square miles (21 km2). With over 3 miles (5 km) of beachfront, Daufuskie is surrounded by the waters of Calibogue Sound, the Intracoastal Waterway and the Atlantic Ocean. It was listed as a census-designated place in the 2020 census with a population of 557.
The Lowcountry is a geographic and cultural region along South Carolina's coast, including the Sea Islands. The region includes significant salt marshes and other coastal waterways, making it an important source of biodiversity in South Carolina.
Hoppin' John, also known as Carolina peas and rice, is a rice and beans dish of legendary origins associated with the cuisine of the Southern United States. Similar dishes are found in regions with a significant African-origin demographic like Louisiana red beans and rice. The Carolina version is known for the addition of bacon and other kinds of pork.
Red rice is rice that is colored red due to natural anthocyanin content. It is usually eaten unpolished or partially polished, and has a red bran layer, rather than the more common pale brown. Red rice has a nutty flavor. It has the highest nutritional value among rices eaten with the bran intact.
Lowcountry cuisine is the cooking traditionally associated with the South Carolina Lowcountry and the Georgia coast. While it shares features with Southern cooking, its geography, economics, demographics, and culture pushed its culinary identity in a different direction from regions above the Fall Line.
Vertamae Smart-Grosvenor was an American culinary anthropologist, griot, poet, food writer, and broadcaster on public media. Born into a Gullah family in the Low Country of South Carolina, she moved with them as a child to Philadelphia during the Great Migration. Later she lived in Paris before settling in New York City. She was active in the Black Arts Movement and performed on Broadway.
McLeod Plantation is a former slave plantation located on James Island, South Carolina, near the intersection of Folly and Maybank roads at Wappoo Creek, which flows into the Ashley River. The plantation is considered an important Gullah heritage site, preserved in recognition of its cultural and historical significance to African-American and European-American cultures.
Oryza glaberrima, commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown in West Africa around 3,000 years ago. In agriculture, it has largely been replaced by higher-yielding Asian rice, and the number of varieties grown is declining. It still persists, making up an estimated 20% of rice grown in West Africa. It is now rarely sold in West African markets, having been replaced by Asian strains.
The Dixie Lee pea is an heirloom variety of cowpea popular in the Carolinas, although prevalent throughout most of the American south.
Rice production is the fourth largest among cereals in the United States, after corn, wheat, and sorghum. Of the country's row crop farms, rice farms are the most capital-intensive and have the highest national land rental rate average. In the United States, all rice acreage requires irrigation. In 2000–09, approximately 3.1 million acres in the United States were under rice production; an increase was expected over the next decade, to approximately 3.3 million acres. USA Rice represents rice producers in the six largest rice-producing states of Arkansas, California, Louisiana, Mississippi, Missouri, and Texas.
Sea Island red pea is an heirloom landrace of cowpea from the Gullah corridor of the Sea Islands. They are an integral part of Gullah cuisine and have been listed on the Ark of Taste.
The Gullah are African Americans who live in the Lowcountry region of the U.S. states of Georgia, Florida, South Carolina, and North Carolina, in both the coastal plain and the Sea Islands. They developed a creole language, also called Gullah, and a culture with some African influence.
Marsh Hen Mill is a company on Edisto Island, in the US state of South Carolina, best known for its traditionally manufactured heirloom grits.
Arroz de fríjol cabecita negra is a rice-based dish from the Caribbean Coast of Colombia that utilizes black-eyed peas as the legume, differing from other rice dishes that are usually prepared with different legumes such as beans, peas, lentils, and Pigeon peas.
Benjamin "BJ" Dennis IV is an American Gullah Geechee chef and caterer from Charleston, South Carolina who is known for preserving Gullah Geechee cooking and culture. Additionally, he is also notable for his discovery of hill rice in December 2016 in Trinidad, which was thought to have been extinct.
