Cooking the Gullah Way with Sallie Ann Robinson
HTML-код
- Опубликовано: 20 мар 2017
- Sallie Ann Robinson is an author of two cookbooks. She is also renowned for her culinary expertise and knowledge of the Southeastern United States Gullah culture.
In this video she prepares and cooks fried ribs with cabbage and sweet potatoes.
![Finesse2Tymes - Pretty Ricky [Official Music Video]](http://i.ytimg.com/vi/xIoP_mhYRT0/mqdefault.jpg)
Home sweet gullah. My culture has so many different dishes i have never eat before.
That’s teaching right there. Passing down that knowledge. Awesome!❤
This meal is simply fabulous! I really like the idea of frying ribs. Very well done.
As a culinary grad of 2 yrs, I liked how she explained everything, it was easy to follow & I wasnt aware you fry ribs but she made it seem easy, kudos ti the chef.
This looks so delicious! Can't wait to try frying ribs
I definitely want a plate. You explain everything simply. Love the colors flavors ❤🎉🎉🎉
I love to cook and I love Gullah food my grandmother cooked Gullah.
I love love Gullah red rice as well!
Your instructions are so inspiring. Thank you !❤
I had SO much fun watching this video!!! My mother was from Norfolk, VA. Her family on both her mother and father's side were of Gullah descent. My mother moved from the Carolinas and Virginia to the Midwest, and brought with her a wealth of recipes which everyone in our neighborhood enjoyed. She recently passed this year in February, and everyday I miss her Okra, Succotash, Banana Pudding, Fried Fish w/Spaghetti....so many things she learned to cook while residing in the Gullah nation. This video feels like home. :) Thank you so much for this!!!
That all sounds good! How did she do the fried fish and spaghetti?
@@nunyabusiness3625 It was custom for her to cook outside! Our neighbors loved it. She scaled her own fish, and would use the Louisiana fish fry after dipping it in egg batter. With the spaghetti, she cooked it with bell peppers and her sauce HAD to be red. She couldn't stand pink spaghetti sauce LOL she had one of those deep fryer "Fry Daddy's" and would plug it outdoors and have our whole neighborhood outside having fish and spaghetti.
@@BeautifulStranger She sounds like she was an amazing woman.
Heyyyy Sallie Ann! I miss your sampels at The Fishing Camp!! Good times!
I like my cabbage cut into squares too 😁 I really enjoyed watching you make this thank you 😊
Glad you enjoyed it!
My ex husband's grandmother (RIP) was the first person I ever saw deep frying ribs and then she would smother them. My mother (RIP) is from S.C. and her mother (RIP) never fried ribs. This looks so delicious!! Thank you for these recipes I will definitely make this meal 🙂
Born and raised in Charleston and I never heard of fried ribs. This is new to me. We bake them, broil them or grill them on the BBQ.
@@KtotheG Neither did I until I saw my ex husband's grandmother (RIP) do it. I thought it was the wierdest thing ever lol.
@@imari2305 Have you tried it? Is it good?
@@KtotheG I did when my ex's grandmother made it. She fried them and then smothered them in a gravy. It was interesting to taste but it really was good.
I am from SC and my mother fried ribs. I also frye them.
I looks so good, I bought all the ingredients and will be making this complete meal today! 😂 😊 ❤ Thanks so very much 😊
Yummi 😊🥰 Thanks for sharing!
I can't wait to try this recipe. Thanks for sharing.
She is a living treasure
Oh no rice to complete the meal cheeses love rice with it . Enjoyed
Love you
Thank you.
Love watching the show. Be blessed Queen.
Those first leaves on the cabbage are the best❤
South Carolina i love to fry ribs cause it don't take them long to cook
The chef has beautiful skin and this food looks delicious
I've never tried cooking ribs this way before, definitely got to have a good go at it.
Looks tasty. ❤👍🙏
sallie looks super young, she looks like her and the daughter in law could be the same age
Hmm my mom's family is Robinson/Rivers from Charleston.
Thank you for sharing your dishes! It does all looks and sounds SO good! I am a little curious though....was wondering how tender are your ribs after simply frying them like this? This is the first time I've seen them fried. I haven't cooked a whole lot of ribs in my life and always had the idea ribs would be kind of tough unless they were slow cooked in some fashion for quite long while. They aren't a little tough? This is great! - I love ribs and will definitely give frying them a try! Your sweet potatoes looked so good---This is my favorite way to fix/eat them with cinnamon and (brown!) sugar (and butter!) Thanks so much Sallie!
You fry pork chops; so what's the difference?
They are as tender as chicken or pork chops. The ribs are the bones where pork chops are cut from. They are like eating a pork chop and you've eaten to the bone part you will love them.
Try a little oj in them.
OJ in the sweet potato.
Could collard greens be used instead of the cabbage??
Love you easy going personality
Yum yum she was to dig in lol 😆
A master at work!
Geecheses love rice.
Did you remove the skin of the back of the ribs just asking no harm .
@bessie9565
I said the same and no she didn’t. 🫥🙄🫥
I was told that the Gullah people never use fresh garlic. Is that because it wasn't farmed on the islands? Or was it a matter of preservation to dry it and grind it? I was too young to ask my grandmother that question but it is a question I still have and she passed 40 years ago.
We use garlic in various types. Fresh garlic was a staple in my granny's kitchen and mine too.
I think it's just a matter of convenience... I like to use fresh garlic in beef stew.
like
❤😂
I didn't know you does get ribs!👀
Very well done but slow!! Uum? I think back in the day ribs must've been inexpensive. Now they cost more than pork chops! So my point is 'what's the point '??? Just fry chops! Me: I want my ribs off the grill with a lite oak wood smoke.
If you cut sweet potatoes the some size, you don't need to keep going back and testing doneness and losing oven heat. For the ribs--what is a third? 3rd of the pan? What kind of oil...oils vary, some are so good. Ribs can fry without coating and oil, because ribs have fat, a lid helps, off to the side a bit, brown, saute and lower the temperature.. Self rising flour has baking power and salt. then more salt added--several pinches ceases being a pinch. Recipe adds extra fat and seems sodium heavy.
This food is just black american food lol lol stop trying to be different lol lol
Maybe these particular recipes aren't too different from other black American recipes, but judging from her cookbook, she does cook a lot of Gullah recipes.
Gullah is where it started...
You need to research the Gullah people-their history, culture and language . From the origins of Gumbo to the origins of spaghetti and fried fish (based on Gullah red rice and fish) and AAVE are based on Charleston being the biggest slave import in the US at the time with constant influx of Africans and exposure to Gullah culture before being sold to other regions. The roots of New Orleans cooking and AAVE are based off of Gullah dialect and cooking styles that would have been exposed to newly enslaved Africans first. As for the Gullah themselves they were specifically brought from rice growing regions of West Africa like SeneGambia . So when you see things spread out you need to look for the root instead of dismissively saying that’s just Black American food. All Gullah are ADOS but not all ADOS are Gullah -but all ADOS culture has been rooted in Gullah culture for a reason.
This video was difficult to watch. Felt like I was in a sloooow motion movie. Just sloooow!
miztri I thought it was just me!!! Reeeeeaaaaalllllllyyyyyyyyy sssssllllloooooowwwww
miztri this isn’t a Food Network speed up segment. This is a full tutorial and cultural experience. Show some respect please. This woman is explaining culture.
@@Jouetsenjeu exactly, just disrespectful to Our Elder.
Your attention span is just poor.
Why in such a hurry...hurry is stress