Ep 2. The Rice Kingdom

In season 1 episode 2 of High on the Hog: How African American Cuisine Transformed America, titled "The Rice Kingdom," viewers are taken on a journey through the history of rice in the American South. Host Stephen Satterfield explores the ways that enslaved Africans brought their knowledge of rice cultivation to the Southern region, transforming the economy and cuisine of the area.

The episode begins in the marshes of South Carolina, where Satterfield meets with Jonathan Green, a Gullah artist who grew up surrounded by the rice fields that his ancestors worked on as enslaved people. Green takes Satterfield to the site of a former rice plantation, where they discuss the African roots of rice cultivation and the ways that enslaved people were able to maintain their culture and traditions through the cultivation of rice.

From there, Satterfield travels to the rice-growing regions of Louisiana and Texas, where he learns about the different varieties of rice that were brought to the United States by enslaved Africans. Along the way, he samples dishes like red beans and rice, jambalaya, and gumbo, all of which have roots in African cuisine.

The episode also delves into the ways that rice cultivation and processing shaped the economy and social hierarchy of the American South. Satterfield visits the remains of a rice mill in Louisiana, where he learns about the role that the mill played in the local economy and the ways that the labor of enslaved people was exploited to produce rice for export.

Throughout the episode, Satterfield speaks with historians, scholars, and chefs about the ways that African American cuisine has shaped American cuisine as a whole. He also highlights the contributions of specific African American chefs and food writers, including Edna Lewis and Jessica B. Harris, who have worked to preserve the history and traditions of African American cuisine.

Overall, episode 2 of High on the Hog offers a complex and nuanced look at the history of rice in the American South, highlighting the ways that African Americans shaped the economy, culture, and cuisine of the region through their knowledge and labor. Through interviews, historical research, and culinary exploration, the episode provides a rich and engaging perspective on the lasting impact of African American culture on American cuisine.