"Many of the one-pot rice dishes in the Lowcountry and the South can trace their origins back to West Africa. There’s jollof rice in West Africa and jambalaya in Louisiana. And here in the Lowcountry? We’ve got red rice and chicken perloo. Chicken perloo has a lot of the same Western European and African cooking styles you find in dishes like Spanish paella and Ghanaian jollof rice. However, tender chicken, ambrosial stock, and perfectly fluffed rice make this a true Lowcountry dish." -- Chef Emily Meggett -- Get the recipe for Gullah Geechee Home Cooking’s Chicken Perloo at the link in our bio. -- Excerpt from the new book Gullah Geechee Homecooking: Recipes from The Matriarch of Edisto Island, by Emily Meggett, published by Abrams. Text © 2022 Emily Meggett. Photography by Clay Williams. -- #lifeandthyme