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The Travel Channel’s Andrew Zimmern has been from one end of the planet to the other, sampling the craziest and most gut-churning food the world has to offer.
So naturally, when he stopped by Hilton Head Island for a taste of Gullah culture courtesy of Sallie Anne Robinson, he couldn’t just stop at the good stuff.
Hence, in addition to Gullah staples like pigs feet, collard greens and rice, Zimmern was treated to a delightful meal of raccoon.
“Barbecued raccoon, if prepared properly, is delicious,” said Robinson. “People who live on the islands where there is an abundance of seafood and wildlife survived on what was available, in addition to raising organic crops in their home gardens. The recipe is included in my first cookbook, ‘Gullah Home Cooking the Daufuskie Way.’ It is very lean and dark and is prepared like many other meats - first par-boiled then oven-baked. I served traditional side dishes with it including collard greens, pigs feet and steamed rice for Andrew Zimmern and his wonderful crew.”
