When I first came to Texas after marrying my husband, everything feel new-new — from the weather to the food. I dey come from Lagos, Nigeria, where wey greens no dey miss for pot: ugu, waterleaf, bitterleaf, afang — all of them get their own taste and wahala.
Southern Shrimp and Grits is a quintessential Lowcountry dish from the coastal regions of South Carolina and Georgia, blending creamy, stone-ground grits with succulent shrimp in a rich, savory sauce. This comfort food classic combines the earthy flavors of grits with the bold, smoky notes… Read More »Southern Shrimp and Grits
In our family, gumbo ain’t just food. It’s history in a pot. It’s the sound of my grandmother humming “Precious Lord” while stirring the roux, the smell of onions and bell peppers warming up the whole house, and the joy of watching my babies slurp up that good brown gravy like they ain’t never eaten before.
If you’ve ever been to Louisiana—especially the backroads and small towns tucked deep into bayou country—you know that food isn’t just about nourishment down there. It’s about culture, family, and a kind of joy that simmers low and slow, just like a good pot of jambalaya.
Now baby, let me tell you somethin’—there ain’t nothin’ like the smell of Southern fried chicken fillin’ up the kitchen on a Sunday afternoon. I might be a Jersey girl by birth, but my mama raised me on Southern ways. I got two kids who come runnin’ to the table the second they hear that oil sizzlin’.