According to the Urban Dictionary, "Geechee commonly refers to a person of white descent whose family has long roots in the South Carolina lowcountry, mostly between Beaufort and Georgetown; centered around Charleston. They speak "Geechee" which is a heavily accented dialect of English with Gullah influences.
Beanyeah (Been here) = is the Geechee term for someone who has lived here all of their life and their family is also from here.
Cumyeah (Come hear)= is the Geechee term for someone who moved here recently (as in any time after they were born.)
Boat in Geechee is pronounced boe-at with two syllables"

This first recipe is from the cookbook "Sinkin' Spells, Hot Flashes, Fits and Cravins by Ernest Matthew Mickler, author of White Trash Cooking:

Freddie Lou's Geecheed Cabbage

4 slices bacon, cut up
1/3 cup finely chopped bell peppers
4 tablespoons onions, chopped
1 can stewed tomatoes
1 teaspoon sugar
1 teaspoon salt
1 teaspoon French's yellow mustard
Dash of Tabasco sauce
6 cups chopped cabbage, cooked

In a big heavy pot fry bacon, green peppers, and onion until crisp. Add everything else and stir in good. Cook until heated through. Put on rice for the best and only way to get Geechee flavor. Makes 4 to 6 servings.


Proper Geechee Rice
1 part long-grain white rice
2 parts water

Rinse the rice until the water runs clear. In a heavy saucepan over high heat, combine the rice and water and cover with the lid ajar. Bring the water to a boil, shift the lid so that it covers the pan tightly, turn down the heat to very low, and cook for 20 minutes until the rice is tender and the liquid is absorbed. Never stir the rice during this time. Don't even uncover the pot to peek. Remove from the heat and let rest for 10 minutes before serving. Your rice will be proper.

Gullah/Geechee Pot Roast

3-5 lb Bottom Round meat
1 onion
1 Bell Pepper
Salt
Black Pepper
Unseasoned tenderizer

Wash the bottom round meat thoroughly the night before you cook it. Dry on paper towels, then liberally sprinkle entire meat with unseasoned meat tenderizer. Wrap in aluminum foil or plastic and place in refrigerator until ready to cook.

Turn oven on to 350 degrees. Chop onion and Bell Pepper. Remove meat from refrigerator and season with salt and pepper.

Layer bottom of roaster/pot with half mixture of Bell Peppers and Onions. Add meat to the roaster/pot. Sprinkle remainder of Bell Peppers and Onions over the meat. Place cover/lid over the meat. Cook for about 3 1/2 hours. Turn the meat and baste with its own juices approximately every fifteen to twenty minutes.

Remove the pot roast and place in a large dish. Pour juices over the meat and add onions and Bell Peppers. This meat goes well with white rice and a variety of vegetables.

Geechee Pecan Pie

Geechee Pecan Pie Recipe

All you need:

1 9" pie crust - unbaked
1 teaspoon vanilla
2 tablespoons butter, melted
½ cup Karo
½ cup heavy cream
1/8 teaspoon salt
1 cup sugar
3 eggs
2 tablespoons Bourbon (optional)
2 cups broken pecans (you can save some for the top to make it pretty)

All you have to do:

Preheat oven to 400 degrees F.

In a large bowl, beat the eggs.

Stir in everything else.

Pour into an unbaked pie shell... if you saved some whole pecans... distribute them on the top of the pie.

Bake at 400 degrees F. for 40 minutes.

NOTE: Keep an eye on your pie crust… at this high temperature it will tend to burn… if you see it getting too brown… lay strips of foil over the crust.

Reading through these, they don't look all that special, but on the other hand, what makes cooking special is all about the method and little touches that are different from what we do just slapping it together according to our instincts.