Notes from a prodigal son -- About this book -- Eart / Earth -- De wata / water -- Fiah / fire -- Win' / wind -- Sweet'n / nectar -- De spirits / spirits

"From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah-Geechee. In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford's Nana handed over the deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food"--

Bress 'n nyam: Bless and eat. Descendants of enslaved Africans came together from the Carolinas to Georgia and Florida, speaking the African Creole language called Gullah-Geechee-- and making extraordinary food. In 2010 Raiford's Nana handed over the deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. Here he pays homage to this cuisine that nurtured his family for seven generations, tracing a history of community and family brought together by food. -- adapted from inside front cover and publisher info