For The Culture
Chef Amethyst Ganaway chats about her love for lowcountry fare, the African diaspora, and her artsy sense of style.
Everyone is still buzzing about “High on the Hog,” the ground-breaking new Netflix series about how African-American foodways have deeply influenced American culture and cuisine. It’s a dynamic, outstanding look at what Black people have contributed throughout the centuries, from rice and okra from West Africa to macaroni and cheese served here first by Thomas Jefferson’s chef James Heming.
One of the most fascinating episodes was host Stephen Satterfield’s exploration into lowcountry cuisine, the food you’ll find in the Carolinas as well as in Florida and the Georgia coast. Red rice, fresh produce, and fresh seafood are staples here, and I recently got into a more detailed account of what it’s like to grow up in this bountiful region during my conversation with Amethyst Ganaway, a chef, recipe developer, and food writer based in Charleston, South Carolina.
“I like finding those connections between the food I grew up eating and other cultures, especially Africa,” explains Ganaway during this episode of the FEASTS AND FASHION podcast. “We’re talking about food that was extremely influenced by the slaves of West Africa. … our food is the basis of what people think American cuisine is.”
She goes into more detail, of course, with specific dishes, plus she discusses how her perspective as a restaurant industry professional makes her a unique food writer. And, of course, she talks about her personal style!