Pee Dee Lowcountry one-pot of bone-in chicken simmered with smoked sausage and rice, finished with enough chicken stock that the rice 'bogs' down. A communal dish for harvest dinners and church suppers in the Carolinas.
Chicken bog has been a Pee Dee Lowcountry tradition (just north of Charleston) since at least the 18th century, named for the way the rice becomes bogged down in chicken stock during the slow simmer. The annual Loris Bog-Off festival has run since 1979. Bertha's Kitchen and Hannibal's Kitchen serve the canonical Charleston interpretation alongside red rice and gullah staples.
Bertha's Kitchen in North Charleston has run family-owned soul food cooking since 1979. Order the fried pork chops, okra soup over rice, the cornbread.
OrderFried pork chops, okra soup over rice, the cornbread.
TipLunch only Mon-Fri; closed weekends. Counter ordering, cash and card.
Hannibal's Kitchen on Blake Street in Charleston has run family-owned soul food cooking since 1985. Crab rice, lima beans over rice, smothered pork chops.
OrderThe crab rice with okra soup, plus a side of mac and cheese.
TipMon-Sat lunch and dinner; closed Sunday. Counter ordering Walk-ins usually OK.
Dave's Carry-Out in Charleston runs a counter-only soul food and seafood window on Morris Street. Fried fish sandwich, shrimp platters, devil crab, all to go.
OrderFried fish sandwich, fried shrimp platter
TipNo dine-in seating, just a couple of benches inside to wait. Card or cash both fine; order the fish sandwich.
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