Some of these iconic—and sometimes unusual-sounding—South Carolina dishes, but once you have a taste, you won’t be able to get enough of them.
Iconic SC Dishes You May Have Never Heard Of
This vibrant spread of shredded cheddar cheese, mayonnaise and bits of pimento peppers makes all kinds of appearances: slathered on burgers, scooped up with crackers, dolloped on fried green tomatoes and even sandwiched on its own between sliced bread.
Chicken Bog
A soupy (boggy, if you will) dish of tender chicken, smoked sausage and Carolina Gold rice, all simmered together in a rich, from-scratch chicken stock and herbs, this hearty comfort dish is a classic.
Tomato Pie
This savory summertime pie showcases sun-ripened tomatoes sliced and layered with sauteed sweet onion, fresh basil, cheddar and Parmesan cheeses and zesty Duke’s mayonnaise (a must in the South!) within a buttery pie crust.
She-Crab Soup
This rich, creamy, pale orange delicacy is a bisque-like soup made with the sweet meat of female blue crabs (plentiful in South Carolina’s Lowcountry), milk and heavy cream, crab roe (eggs), dry sherry, lemon zest and spices.
Boiled Peanuts
Often called “goobers” or “goober peas,” the official state snack is a satisfying, high-protein nosh. Stop at roadside stands, festivals and markets for this salty go-to that consists of raw, in shell peanuts boiled in salted water—and sometimes flavored with seasoning.
Frogmore Stew (Lowcountry Boil)
This Lowcountry tradition that originated from the Frogmore fishing community on St. Helena Island is a no-fuss, one-pot dish perfect for large group gatherings. Simmer fresh corn on the cob, new potatoes, sausage and shrimp in a mixture of beer, water and seasonings, and dinner is ready.
Hoppin’ John
A traditional Gullah dish also known as Carolina peas and rice, this flavorful blend of field peas, ham, chopped onion and rice is often served on New Year’s Day to bring good luck—but it can be enjoyed year-round.
Shrimp & Grits
It seems like every local restaurant has its own unique twist on this classic, taking freshly caught shrimp and stone-ground corn grits (often from Columbia-based Adluh Flour Mills) and adding everything from Andouille sausage to fried okra.
