heading south, the coastal carolinas have a rice-based cuisine influenced by african cooking brought across the ocean by slaves - another staple to particular area, and much of the regional south, are collard greens, which is eaten in brazil as well, called couve - they are usually cooked with salt, oinons, and pork in the states.

hoppin' john, made with rice and black-eyed peas, and charleston red beans and rice are just two of the local specialties - barbecue is an all-american favorite and the carolina version uses a stiff dose of vinegar in its sauce, as opposed to texas and kansas city barbecue, which has a sweeter flavor.

southern louisiana's deep south cooking includes two major cuisines: creole and cajun - these culinary traditions have french influences and begin most of their dishes with a roux - flour sautéed with butter or oil.

both cuisines use plenty of rice, lots of seafood and are often very spicy, but creole is more refined, city food whereas cajun is more rural and simple.