Fred B.
Yelp
Had the Brunswick Stew yet again on a recent cold, rainy day! It is loaded with sliced white onion, yellow corn, tomato, Limas, carrot, potatoes, and plenty of shredded, pit cooked pork.
This rather thick, tomato based stew is considered a Southern classic, though like so many such traditional dishes, its origin is cloudy and disputed, between Brunswick GA and Brunswick VA.
But there is support that the origin was actually in Germany - specifically in Braunschweig of the House of Hanover at the time! Both of the USA cities were named for that city.
The dish from that area was a favorite of Queen Victoria of the UK, she of the prodigious appetite. Her spouse, Prince Albert, was from Germany, supposedly providing the culinary connection!
The dish in this country began with the use of small game - rabbit, squirrel, and even Opossum - I've had it with rabbit and squirrel, but never opossum, wouldn't go there. As the area became less rural, the game was very often replaced with the abundantly available chicken.
Like most such traditional dishes, there are many variations, with the ingredients being what was locally available as to beans and vegetables. I enjoy it served with homemade rolls or crusty bread, and a side of creamy coleslaw.
The version served here is excellent, and the pork from the pit here anchors the dish.