Very similar dish to Pelau which some argue is the national dish of Trinidad and Tobago. Always great to see the shared West African heritage between our Caribbean food and the food of Black America.
I was thinking this the whole time I was watching. I'd prefer my pelau over this, it looks too watery and I like my pigeon peas. You can also save his first step with homemade green seasoning.
For great information about the rice trade throughout the Carolinas see Judith Carney's work Black Rice: The African Origins of Rice Production in the Americas; as well as any of her peer reviewed articles! She provides great perspective towards culinary traditions and collective memory!
Just made a vegetarian version of this (all I changed was veggie stock and I used oyster mushrooms with a bbq rub instead of chicken) and it turned out amazing. Great recipe, thanks!
@khaosol he never tried to steal anything from his Dad. Cooking was forced on him by his Dad. He perfected it and elevated it. I watched with my own eyes. He left the family pit and it's consistently going downhill
Boy this dish brings back memories.... the lady that raised me was from Charleston South Carolina . This was a dish that was done with chicken broth, and love of veggies and chicken. One of m favorite dishes along with red rice with sausage.
@@Nghilifa technically the Spaniards brought rice but Africans grew it more than anyone else which eventually lead the Portuguese to grow more varieties as well in Brazil and South america.
this is the same guy that Brad Leone did the bbq episode with on It's Alive. it's so great to see him still doing his thing and finding his passion in cooking
I love seeing how foods are connected through history by migration and trade (also unfortunately through occupation and colonization), and it’s not hard to see what happens when Arabs, Persians, West Africans, Southern Europeans, and Native Americans (North and South) get around each other and share/adapt the idea of the one-pot rice dish. From jollof to paella, pilaf to jambalaya, aromatics + protein + liquid + rice always equals delicious.
looks delicious. like an african gumbo of sorts. might have to make this one! thanks Rodney! Glad to have found this dude. gonna give his name a lil search
My Uzbek friends call it plov. Maybe someday soon we can all start focusing on our cultural similarities, and appreciating, but not warring over, our cultural differences. Meanwhile, getting off my high horse, that food looks delicious!
Anytime African cuisine meets French cuisine, it’s a knockout combo. Cajun and creole cuisine is not far from what Rodney is cooking up. As far as ingredients and cooking techniques.
Gullah and Lowtide cuisine have no connection to French cuisine. The defining characteristics between Gullah/Creole cuisine is it's relation to the “rice coast” of western Africa and the fact that both Charleston and NOLA were majority African.
@@moneymikeg24 I only meant that there are major similarities between rodneys recipe and from the many recipes I grew up on in south Louisiana. Didn’t mean to offend.
6:42 I like the video, but think it would be even better with more up close shots at the end. I like when hosts get in there with a fork to show the different elements and textures.
It's just a dish that when we all had nothing we would make it to share and look after our own that would fill you up and use the cheap cuts as that all we could get, funny now how all the cheap trash cuts are trendy ox tail shanks and such lol
![[TH] 2024 PMWC x EWC Main Tournament Day 3 | PUBG MOBILE WORLD CUP x ESPORTS WORLD CUP](/img/n.gif)
"I always did appreciate rice" *pats belly** same
STFU
@@BarackObama592 woah there Obama
@@johanmikkael6903 STFU as the former leader of the free world I demand it.
Very similar dish to Pelau which some argue is the national dish of Trinidad and Tobago. Always great to see the shared West African heritage between our Caribbean food and the food of Black America.
It's African food that was kept through slavery and colonization, amazing really.
I was thinking this the whole time I was watching. I'd prefer my pelau over this, it looks too watery and I like my pigeon peas. You can also save his first step with homemade green seasoning.
😊
Rodney Scott deserves a better mic setup than this...
Agreed!!!
BUY HIM A NEW ONE
Yes, Munchies, get it together! Most amateurs here on YT are doing better audio.
Didn't you read where it says Quarantine cooking?
I was gonna say.... Munchies can't afford a lavalier for the man? C'mon.
Rodney's episode on Chef's Table is one of my favorite. Love this dish and his personality! A good man indeed.
Yeah it was a great episode. It was sad to hear about his relationship with his father but he had to be his own man and he's way better for it.
He so likable. Loved him every since being introduce to him on Netflix.
what was he in on netflix?
@The Fashion Cold Wars Chef's Table BBQ
Well that's not a great representation of our south Carolina CHICKEN RICE RECIPE....ITS NO WAY CLOSE
@@muzikgeniusguy8031 exactly.
For great information about the rice trade throughout the Carolinas see Judith Carney's work Black Rice: The African Origins of Rice Production in the Americas; as well as any of her peer reviewed articles! She provides great perspective towards culinary traditions and collective memory!
The sound quality of a 90s underground rap tape.
This guy is such a legend, its so cool to see him share his cooking knowledge
Couldn't even mic up one of the greatest barbeque chefs of this generation! That echo made a great video a serious challenge to get through
The echo is from the vent hoods
Just made a vegetarian version of this (all I changed was veggie stock and I used oyster mushrooms with a bbq rub instead of chicken) and it turned out amazing. Great recipe, thanks!
Rodney Scott must be protected at all costs. He is an amazing human.
So true
So amazing that he tried to steal his dad's restaurant.
@khaosol he never tried to steal anything from his Dad. Cooking was forced on him by his Dad. He perfected it and elevated it. I watched with my own eyes. He left the family pit and it's consistently going downhill
Boy this dish brings back memories.... the lady that raised me was from Charleston South Carolina . This was a dish that was done with chicken broth, and love of veggies and chicken. One of m favorite dishes along with red rice with sausage.
When I seen this guy with Brad Leone back in the day I always thought he’d do well on TH-cam. Nice to see him here on munchies.
Fantastic Rodney! Love the history and I'm a huge fan of one-pot rice dishes like this.
I'm a simple guy I see Rodney, I instant click/like
apparently by jesus's tears he means MSG
yep, heard this on Dave Chang's podcast when they interviewed Rodney
MSG is food glitter.
There’s an explanation in the book, but you are correct.
th-cam.com/video/k1oR0EYaOHY/w-d-xo.html
Big ups to this absolute legend! Great dude right there!
Thank you, This was made for us many times by my uncle❤ in South Carolina, in that big wash pot 😂
Rodney Scott is my favorite chef out right now
Yummy 😋, and thank you for keeping Charleston food authentic and accessable to the whole world!
Feels like the taste buds would be extremely happy with this.
I made this for lunch. It was so good I went and bought the cookbook for dinner.
NAILED IT.
Thisman is a LEGEND in the South💖
That looks amazing.
Go Rodney Scott. Hemingway is home and I'm proud of you. Keep doing what you do.
And of course, in Trinidad and Tobago we have the Moruga Hill Red Rice that was introduced by the Merikins
I did not know this. I live in T& T. Where can I find more info on it?
@@cashew279 search for "Moruga Hill Rice" on our channel, there's a video talking about the history etc. You can also purchase it from Market Movers
Nice to see Rodney on Munchies. The episode he was on in D. Chang's series on Netflix was great. Now that was a BBQ!
"I always did appreciate rice."
*All the asians will remember that.*
Rice is native to West Africa as well as Asia. Africans were the first people to bring rice to what would become the USA.
@@Nghilifa technically the Spaniards brought rice but Africans grew it more than anyone else which eventually lead the Portuguese to grow more varieties as well in Brazil and South america.
@@Ozzymandias493 You’re technically wrong 🙄
@@janwa09 actually not
@@Nghilifa so?
I usually don't watch these but this dish actually looks🔥 ! Had to buy you're book bro
Love this guy so much.
Amazing!
Yummm!! Thanks munchies
that is pure "comfort" food to the max ! some good fresh warm bread and a bowl of that, i'm happy happy. it's almost like we make , looks good !!
Pelau in Trinidad...one of my fave comfort food dish.
Lawd this look good
Looks so tasty!!
this looks very good
That’s looks🔥🔥🔥
Great Video!!
LOOKS YUMMY 😋
I loves me some Rodney Scott
You’re a great guy
Inject all Rodney Scott recipes directly into my veins
This man makes the best bbq I have very had . I drive half an hour out of my way to get it. And it is worth every mile
Yes. PLEASE!
this is the same guy that Brad Leone did the bbq episode with on It's Alive. it's so great to see him still doing his thing and finding his passion in cooking
Now that's a good looking chicken and rice dish!
Can’t wait to make this! It seems very similar to jambalaya
Thank you for the wideo 😊❣️👍
Nice you got Rodney on the Show!
I love seeing how foods are connected through history by migration and trade (also unfortunately through occupation and colonization), and it’s not hard to see what happens when Arabs, Persians, West Africans, Southern Europeans, and Native Americans (North and South) get around each other and share/adapt the idea of the one-pot rice dish. From jollof to paella, pilaf to jambalaya, aromatics + protein + liquid + rice always equals delicious.
Makes me hungry!
looks delicious. like an african gumbo of sorts. might have to make this one! thanks Rodney! Glad to have found this dude. gonna give his name a lil search
who let this man's audio be this jacked up
Love it! From the SC Lowcountry, never seen perloo cooked with tomatoes. Must try this version!
Seems like he blended red rice recipe with it
My guy made pulao with leftover protein and southern American ingredients, love it
I patted my belly too when he said he appreciated rice. 🍚 rice all day bro, Hawaii 🤙
Carolina gold rice sounds magical
I gotta make this.
Perloo, pelau, pilau, pilaf. Funny he said food and music are universal languages....you'll find cognates all over.
That’s what I was thinking about Pilaf. Food is so much fun.
My Uzbek friends call it plov. Maybe someday soon we can all start focusing on our cultural similarities, and appreciating, but not warring over, our cultural differences.
Meanwhile, getting off my high horse, that food looks delicious!
Hi, same here! Persian polo🤗
Yup!... as soon as I saw it my Trini brain thought "pelau"
In India it's pulao
3 Universal Languages. Music, Food, and Numbers.
This feels like a descendant of jollof rice, looks delicious
It is
Rodney the GOAT
Awww .your mom is proud bro . thanx for the vid. Much love, southern California.
Im from st.louis Missouri and would fly to ur place again
I want to make this
"Mrs Sugarfoot talkn' bout your food" 🤣🤣🤣
What a gentleman
You got the like very early. Nice guy, easy to listen to. Wish the audio was better, hopefully that will happen in later videos.
What wood do you smoke your chicken with?
Nice guy. Mean dish.
I’m making this when I get my Dutch oven. 😁
Anytime African cuisine meets French cuisine, it’s a knockout combo. Cajun and creole cuisine is not far from what Rodney is cooking up. As far as ingredients and cooking techniques.
Gullah and Lowtide cuisine have no connection to French cuisine.
The defining characteristics between Gullah/Creole cuisine is it's relation to the “rice coast” of western Africa and the fact that both Charleston and NOLA were majority African.
there’s no connection to the French. Connection to Africa.
@@moneymikeg24 I only meant that there are major similarities between rodneys recipe and from the many recipes I grew up on in south Louisiana. Didn’t mean to offend.
ty
I wish i could taste a dish like that🥺
💞 hummmmm 😋 receita saborosa. Delicioso. EU AMEI. 💞
So arroz con pollo just southern I can dig it .
Yummmy good 🤤🤤🤤🤤😋😋😋
My daddy from Nesmith and this what he made every week!
Yesss♥️
What kitchen or restaurant is that? It looks really nice
Probably one of his restaurants in Charleston or Birmingham
Rodney scott did it his way
CAN WE HAVE HIM ON MORE OFTEN!!! This recipe was great!!! Now I’m on a mission to find out what “Jesus Tears” consist of!
its msg
MSG!
Hemingway SC
6:42 I like the video, but think it would be even better with more up close shots at the end. I like when hosts get in there with a fork to show the different elements and textures.
lookin good. add some green bell pepper and smoked sausage for cajun style
Did the pot change color from blue to red?
Rodney, your videos are fantastic. Just wanted to mention that there are 3 universal languages bro. Music, Food and Mathematics. Peace.
It's just a dish that when we all had nothing we would make it to share and look after our own that would fill you up and use the cheap cuts as that all we could get, funny now how all the cheap trash cuts are trendy ox tail shanks and such lol
Yes, and Oxtail is not cheap. Last time I made Oxtail stew, about three pounds was twenty bucks or so. But it's so good ; )
Music, food and MATH are the universal languages! Don't forget math!
Music is math, but in real time!
@@skateorhate57 Hehe, if we're being pedantic, it's physics too :)
In the Caribbean it's called Pilau or Pealou pronounced (Pay-- Low, the ow sound.) One pot is definitely African. Salute.
@Louis Luck Louis, you weren't listening.
In Trinidad and Tobago it's "pay-laow"
Miss sugarfoot! I’m dead. Love you Rodney!
What kind of knife was Rodney using?
Feel bad for that flat top. Hopefully it starts to see some action soon as things start to open back up to normal. Thanks for the vid
As soon as I heard him saying that he's always appreciated rice while patting his belly, I knew I'd FW him lol ☺️
Well....FWM!!!!
For the curious, Jesus' Tears is MSG. Rodney loves it.
was this good sir on High on the Hog?
Please come to charlotte aka the BBQ black hole of the south. 20 miles from here i can find it
After eating this, how many hours am I expected to be slumped and done for?
Close your eyes, and when you wake up, you'll have the answer...
Like him