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I had one of my sisters ask one of the Erwin Aunts how to make it, and I got not exactly a recipe, but instructions, a technique.That was good enough for me..
It seems like that is a dish that is emblematic of Gullah and Geechee cuisine.Actually, would you mind explaining the difference?.The difference has gotten elided more and more over the years.
When I first opened the restaurant in 2003, there seemed to be a big gulf between Gullah and Geechee.But people in the Lowcountry these days usually identify themselves with Geechee-Gullah.
I don't know that they think of it as such a big difference, but I know from my grandmother, the Gullah people were the people who actually lived on the islands out in the water and also from South Carolina.
I never heard anybody called Gullah who lived in Georgia.Scrape dough onto a lightly floured surface, and knead a few times.
Form dough into a ball, and transfer to the prepared bowl.Cover with plastic wrap, and let stand in a warm place until nearly doubled in size, about 2 hours.. Make the filling:.
Combine strawberries, sugar, lemon zest, lemon juice, salt, and pepper in a large nonstick skillet over medium-high.Cook, mashing strawberries with a wooden spoon, until the juices start to release, about 5 minutes.