Breads & Sides

It doesn’t get anymore Southern than this.  From sides like chitins, collard greens and grits to the lovingly crafted Southern biscuits, South Carolina does all the staples of Southern cuisine deliciously, as well as specialties unique to the state itself.

• Benne Wafers
  

  Unique to the Lowcountry since Colonial times, Benne (the Bantu word for sesame) was brought to America from East Africa in the 17th century during the slave trade era.

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• Biscuits
  

  Any good Southerner will tell you “a biscuit is a thing of beauty – and we South Carolinians take our biscuits seriously,” writes Joquita Burka.

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• Chitlins / Chitterlings
  

  Chitterlings, also known as chitlins, are a delicacy in South Carolina and other parts of the South, requiring the utmost care and time-consuming cleaning as part of the preparation.

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• Collard Greens
  

  Greens were abundant (and cheap!) and a “mess o’ greens” became a staple of southern U.S. cuisine and soul food.

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• Grits
  

  To a Southerner, eating grits is practically a religion, and breakfast without grits is unthinkable. A true grit lover would not consider instant or quick-cooking grits; only long-cooking stone-ground grits are worth eating.

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• Okra
  

  This favorite is a well known Southern side-dish, and whether boiled or fried, it boasts a rich, culinary history.

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