Local seafood, rice and produce abound in Lowcountry cuisine, the signature fare of the coastal regions of South Carolina and Georgia. The estuaries are rich in marine life, making fresh shrimp, crabs and oysters the stars of many Lowcountry dishes. Frogmore Stew, for example, is a traditional Lowcountry seafood boil with shrimp, corn on the cob, sausage, red potatoes and ham. Benne (sesame seed) Oyster Soup, She-Crab Soup and Gumbo are also ubiquitous. The region’s most important crop, long-grain rice, serves as the foundation for such iconic dishes as Hoppin’ John, Pilau/Chicken Bog and Charleston Red Rice. Condiments play an essential role in Lowcountry fare, with pickled vegetables, relishes and chutneys served alongside meat and seafood. Okra, pears, peaches, figs, tomatoes and Jerusalem artichokes can be found not only in these condiments, but in stews and other one-pot meals common to the region. With influence from Africa, France, England and the Caribbean, Lowcountry cuisine brings a unique melting pot of flavors and techniques to the Southern table.