South Carolina’s cuisine is more than just comfort food—it’s a living tapestry woven from centuries of history, culture, and regional richness. From the Gullah Geechee heritage of the Lowcountry to the mustard-savvy riffs of barbecue aficionados, each beloved dish tells a distinct story. In this article, you’ll discover ten iconic foods that truly originated in South Carolina. These aren’t vague stereotypes—they’re flavorful traditions with roots you can trace: whether in historic cookbooks, Gullah kitchens, or coastal gatherings. Ready to taste history? Let’s dive into the Palmetto State’s most famous, flavorful contributions to your plate.
1. Frogmore Stew (Lowcountry Boil)
A festive bowl of shrimp, corn, sausage, and potatoes, Frogmore Stew (also called Lowcountry boil) hails from St. Helena Island near Beaufort and gets its name from the Frogmore area once serviced by its post office. It’s more than a meal, it’s a communal experience: everyone gathers around a newspaper-covered table to dig in, beer in hand, enjoying seafood straight from the coast in classic Lowcountry style.
Get the Recipe: Frogmore Stew (Low Country Boil)
2. She Crab Soup
Velvety, rich, and slightly indulgent, she crab soup is a Charleston-born bisque made with Atlantic blue crab meat, crab roe, cream, fish stock, and a splash of dry sherry. It’s a refined holdover from Charleston’s 1920s, when hot, creamy soup was served to visitors as a taste of southern sophistication. Today it remains one of Charleston’s most iconic fine-dining staples, representing the elegance of Lowcountry cuisine.
Get the Recipe: She-Crab Soup
3. Charleston Red Rice
Red rice or Charleston rice is a Gullah Geechee legacy, where white rice is simmered in crushed tomatoes alongside bits of bacon or sausage, bell peppers, celery, and onions. Its African roots are evident not just in flavor, but in its similarity to West African jollof rice, making it a delicious mirror of cultural blending. This dish remains a cherished staple in Lowcountry kitchens, carrying flavors across centuries.
Get the Recipe: Charleston Red Rice
4. Chicken Bog
“Bogged” down in homey goodness, chicken bog is a hearty Lowcountry one-pot meal of tender chicken, starchy rice, and smoked sausage. Some trace its name either to the soft texture of the rice or the marshy landscape of its origins either way, it’s soul-sustaining fare passed down through generations. Popular at community gatherings, it symbolizes the resourceful, comforting cooking style of rural South Carolina.
Get the Recipe: Chicken Bog
5. Shrimp and Grits
Once humble fuel for fishermen, this now-iconic dish pairs creamy grits with savory shrimp. Though standard across the South today, its roots are in the Gullah kitchens of Charleston, with the earliest written recipe appearing in the 1950 edition of Charleston Receipts. It’s both comforting and affectionate Southern hospitality on a plate, blending local seafood with the humble grain that has fed generations.
Get the Recipe: Shrimp and Grits
6. Carolina Gold Barbecue Sauce
South Carolina stands out in the barbecue world with its signature Carolina Gold mustard-based sauce, a tangy, yellow blend of mustard, vinegar, honey, and sugar. It sets the state apart, embodying a mustard-forward twist that’s beloved across the Midlands region and beyond. This sauce is more than a condiment; it’s a bold cultural statement, adding a unique South Carolina flavor to pork barbecue traditions.
7. Hoppin John
A Gullah staple rooted deeply in Lowcountry tradition, Hoppin John is a comforting mix of black-eyed peas (or Sea Island red peas) and rice cooked in savory pork or bacon fat. Found in cookbooks since the 19th century, this dish is also steeped in superstition: leftover peas are said to bring luck when three are left on the plate. It’s hearty, flavorful, and tied to heritage.
Get the Recipe: Hoppin’ John
8. Pimiento Cheese
Often dubbed “the caviar of the South,” pimiento cheese blending sharp cheddar, mayonnaise, and pimientos originated in Columbia around 1912. Its creamy tang has since become a Southern staple, whether spread on crackers, loaded onto burgers, or scooped up by the spoonful. Beloved across all social classes, it bridges everyday snack food and gourmet entertaining, reflecting the playful, inventive side of South Carolina food culture.
Get the Recipe: Pimento Cheese
9. Boiled Peanuts
A classic roadside snack, boiled peanuts are simply raw peanuts simmered until soft in salted water but oh, what a satisfying treat. They’re a beloved, slightly chewy salty bite tied to nostalgia, festivals, and porch-sitting conversations across South Carolina. Recognized officially as the state snack in 2006, they embody the casual, welcoming nature of Southern life while offering an unforgettable taste of homegrown tradition.
Get the Recipe: Boiled Peanuts
10. Spoonbread (Owendaw Cornbread)
This airy, corn-based soufflé side traces back to Native American tradition and early Lowcountry cooking originally called “Owendaw” spoonbread, named after a Sewee tribe settlement. The 1847 recipe in The Carolina Housewife solidified it in local culinary history. Unlike traditional cornbread, it’s soft enough to eat with a spoon, hence the name. Elegant yet rustic, it remains a cherished dish blending history and comfort.
Get the Recipe: Spoon Bread
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