Personalize Your Perloo, Finesse Your Fish Chowder
Source: New York Times
Good morning. Perloo (above) is a dish you’ll find all over the Lowcountry of South Carolina, a tomato-stained one-pot rice stew with roots in West Africa.The dish is family to jambalaya, to biryani, to pilaf and paella. It would loan money to gumbo. You sometimes see it made with shrimp, with venison, with ham hocks. The chef Rodney Scott, whose recipe Eric Kim recently adapted for us, makes his with smoked…
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