Bress 'n' Nyam: Gullah-Geechee Recipes from a Sixth-Generation Farmer by Matthew Raiford

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    from Bress 'n' Nyam: Gullah-Geechee Recipes from a Sixth-Generation Farmer Bress 'n' Nyam by Matthew Raiford

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Notes about Recipes in this book

  • Grandma Florine's salmon cakes on pepper rice

    • alysekstokes on September 26, 2025

      This is a great recipe to have in the rotation. I roasted some tail-end salmon filets that I had in the freezer and flaked the meat for these cakes. They're quick and simple to pull together and with the pepper rice and a light salad they make a great mid-week meal.

  • Porcupines with marinara

    • PinchOfSalt on January 04, 2022

      Made this and was extremely disappointed. It's been years since I last tossed something I'd cooked, but that's what happened this time. Was it ever tested before the book went to print? The recipe calls for 20 minutes of cooking once the meatballs are placed in the (uncooked, room temperature) sauce. It says the rice will be al dente but at that point it was absolutely crunchy. In retrospect, that's not surprising. Rice takes about 20 minutes to cook when you cook it simply in boiling liquid. In this case it was buried in meatballs. Comparable recipes call for an hour or more. Worse, there was too much garlic. I love garlic, so that's saying something. The recipe called for "2 tablespoons, peeled and minced". Half went into the meatballs (2 pounds of meat) and half went into the sauce (2 cups of tomato puree plus some water that mostly cooked away). The predominant flavor of the completed dish was garlic. Should that have been teaspoons? Inedible as written, alas.

  • Herb chicken in goober (peanut) sauce

    • lsmedley on February 06, 2023

      Was not super impressed with this dish. I feel like the sauce tasted flat. Adding a bit of lime juice helped brighten it up, however it was still one that we did not want to eat the leftovers the next day.

  • Nana's egg pie

    • mjes on August 22, 2021

      I had to try this quiche when I saw it used coconut cream rather than cow's milk. Think of a fresh vegetable quiche with a bit of heat from jalapenos with coconut-egg as the underlying custard flavor. Very tasty but I will likely repeat it only for family I want to introduce to the idea or who are lactose intolerant.

  • Daddy's old-fashioned oatmeal cookies

    • sayeater on March 15, 2023

      A subtly sweet, more soft than chewy textured, traditional oatmeal cookie. Liked well enough but didn't love. I prefer crisp edges and chewy interior.

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  • ISBN 10 1682686043
  • ISBN 13 9781682686041
  • Linked ISBNs
  • Published May 11 2021
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Countryman Press

Publishers Text

More than 100 heirloom recipes from a dynamic chef and farmer working the lands of his great-great-great grandfather.

From Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah-Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. 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.



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