Did you know that the history of this iconic Southern classic dish has been linked to the African continent? Michael Twitty, food historian and author of the James Beard award-winning The Cooking Gene, attributed the history of Shrimp & Grits to Mozambique.
Slaves carried memories of a corn and shellfish dish from their homelands, and adapted it using what they could find in America. Initially using yellow corn and creek shrimp, the dish has evolved to include cheese and bacon, making it a truly indulgent meal.
The interconnectivity of the African and the Black American food pathways is explored in the Netflix show, High on the Hog. Check it out if you haven’t.