Editing Gullah (section)

===Cuisine===
[[File:Sea Island red peas.jpg|thumb|[[Sea Island red pea|Sea Island red peas]], an heirloom variety of cowpeas grown by the Gullah]]

The Gullah have preserved many of their west African food ways growing and eating crops such as [[Sea Island red pea|Sea island red peas]], [[Carolina Gold|Carolina Gold rice]], Sea island Benne, Sea island Okra, [[Sorghum bicolor|sorghum]], and [[watermelon]] all of which were brought with them from [[West Africa]].<ref>{{Cite web|title=Low Country and Gullah-Geechee Cuisine|url=https://lenoir.ces.ncsu.edu/2017/07/low-country-and-gullah-geechee-cuisine/|access-date=2021-07-26|website=lenoir.ces.ncsu.edu|language=en}}</ref><ref>{{Cite web|last=michaelwtwitty|date=2016-10-05|title=Crops of African Origin or African Diffusion in the Americas|url=https://afroculinaria.com/2016/10/05/crops-of-african-origin-or-african-diffusion-in-the-americas/|access-date=2021-07-26|publisher=Afroculinaria|language=en}}</ref> Rice is a staple food in Gullah communities and continues to be cultivated in abundance in the coastal regions of Georgia and South Carolina. Rice is also an important food in West African cultures. As descendants of enslaved Africans, the Gullah continued the traditional food and food techniques of their ancestors, demonstrating another link to traditional African cultures. 

Rice is a core commodity of the Gullah [[food system]]: a meal was not considered complete without rice. There are strict rituals surrounding the preparation of rice in the Gullah communities. First, individuals would remove the darker grains from the rice, and then hand wash the rice numerous times before it was ready for cooking. The Gullah people would add enough water for the rice to steam on its own, but not so much that one would have to stir or drain it. These traditional techniques were passed down during the period of slavery and are still an important part of rice preparation by Gullah people.<ref>{{Cite journal|last=Beoku-Betts|first=Josephine|year=1995|title=We Got Our Way of Cooking Things: Women, Food, and Preservation of Cultural Identity among the Gullah|jstor=189895|journal=Gender and Society|volume=9|issue=5|pages=535–555|doi=10.1177/089124395009005003|s2cid=143342058}}</ref>

The first high-profile book on Gullah cooking<ref>{{Cite book |last=Meggett |first=Emily |url=https://www.worldcat.org/oclc/1262965927 |title=Gullah Geechee home cooking : recipes from the matriarch of Edisto Island |date=2022 |isbn=978-1-4197-5878-2 |location=New York, NY |oclc=1262965927}}</ref> was published in 2022 by [[Emily Meggett]], an 89-year-old Gullah cook.<ref>{{Cite news |last=Severson |first=Kim |date=2022-05-09 |title=A Cook Who Never Used a Cookbook Now Has Her Own |language=en-US |work=The New York Times |url=https://www.nytimes.com/2022/05/09/dining/gullah-geechee-cookbook-emily-meggett.html |access-date=2022-05-11 |issn=0362-4331}}</ref>