In the late 17th century all land south of Virginia was granted to the Barbadian planters. From Pawley’s Island to the Savannah River, the Low Country stretched inland about seventy miles, Charleston lying at the heart. The seas and rivers were abundant with oysters, crab, shrimp and endless varieties of fish. To this bountiful land, settlers brought riches from their native soils. The West Africans brought with them knowledge of rice growing, as well as their native benne seeds, hot peppers, black eyed peas, field peas, eggplants, and more. Native Americans introduced pecans and file, a powder made from sassafras leaves that was used as a gumbo thickener. The Powhatan Indians showed the settlers how to dehull and soak corn, then grind it into what Southerners came to know as hominy grits. The Africans, the French Huguenots and the Sephardic Jews from Portugal and Spain influenced the cooking with foods from their homeland. As a result of their efforts, you can now experience this diverse and history-rich cuisine at Georgia Brown’s…