Amethyst Ganaway’s pantry is based around a 'holy trinity of grains.'
The food of the Low Country, like many other smaller communities pocketed across the South, has numerous cultural influences. It’s its own type of Creole, with African, Indigenous, and European cultures blending together to create the cuisine that's commonly found across the coasts of South Carolina, Georgia, and some parts of North Carolina and Florida.
When I think of packages, my mind goes to my holy trinity of grains: rice, cornmeal, and fonio, all of which are used traditionally in West African and Afro-Diasporic cooking, and found commonly on my own table for breakfast, lunch, and dinner. These grains make up the bulk of the carbs that I eat on a daily basis, and can be the base of a meal for anytime of day. And in the South, hearty dishes are still the norm from days past.
A lot of Southern cooking in particular is based on using the ingredients around you, or “making do.” Making the most out of certain ingredients, so that the flavors come together in a dish that can feed multiple people, means you can taste the soul and love put into the food. You don’t need much to make a good meal, and as long as your Southern pantry is stocked full of packages, you’ll eat well for days. Here are a few of my favorite Southern and Low Country pantry staples.
, the food company started by Senagalese Chef Pierre Thiam that focuses on bringing the ingredients and flavors of West Africa to the world. I didn’t know much about fonio myself before my work with the company—but now it’s a staple I can’t stop eating. It’s a tiny grain, almost the size of a grain of sand, and it cooks in just 5 minutes. It’s virtually impossible to mess up during cooking, and has a mild, nutty flavor that pairs well with and soaks up the flavor of just about anything.
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