Sugared cranberries, for garnish (see Note).

and what does that even mean?We aren't just rice and grits and shrimp, we aren't just one-pot dishes and whatever else.

People tend to love nostalgia and even food media gets caught up in it and loses focus that the food changes with the people but the roots stay the same.Her food is equally traditional or authentic or whatever else as anyone else from the South and the regions and culture that make it.. —Amethyst Ganaway, chef and.So when you talk about rice specifically from that culture, what is the physical rice?.

When I was growing up, I don't know that we used any rice that was particularly special.It was just long-grain white rice in five and 10 pound bags.

My Asian friends bought it in 25 pound bags, but people, not rice-eating people, bought a one-pound box of rice, so that would be like, "Well, what are you going to eat tomorrow?".

What I discovered over years long before I opened the Geechee Girl is I would buy rice and it had no flavor.Split the buns and place them in the pan, interior-side down; fry until light golden brown, about 1 minute.

Place one bun, open and interior sides facing up, on each of four plates.Slather both sides of the bun with 2 to 3 teaspoons green chutney, then spoon about 2 teaspoons coconut chutney on top.

Place a vada on the bottom bun and top with fried chiles (if using) and bun top.Serve with more chutney on the side.. Notes.