Kardea Brown gets a personal tour of the International AfricanAmerican Museum in Charleston, and she cooks up traditionaldishes for the staff. To start, she's serving sweet Charlestonshrimp with her Low Country Pickled Shrimp Salad. Then, themain course is Braised Oxtails served over Rice and Sea IslandRed Peas. For dessert, Kardea makes Puff Puff withMango-Papaya Sauce. The food celebrates the flavors from acrossthe African diaspora and how that heritage inspired Low Countrycooking!
