Brunswick Stew: African Or American?

Brunswick stew is a tomato-based dish that is usually made with beans, vegetables, and meat. The exact origin of the stew is disputed, with both Brunswick County in Virginia and the city of Brunswick in Georgia claiming it was developed there. However, there is no evidence of this stew being made in Georgia earlier than the 1890s, while there are references to it in Virginia dating back to the 1800s. One source suggests that the stew may have originated in the city of Braunschweig in Germany, which is traditionally known as Brunswick in British English.

The origins of Brunswick stew

A plaque on an old iron pot in Brunswick, Georgia, claims that the first Brunswick stew was made in it on July 2, 1898, on nearby St. Simons Island. However, a competing story from Virginia claims that a state legislator's chef invented the recipe in 1828 on a hunting expedition. Neither claim can be traced to the origin of those regions.

Marjorie Kinnan Rawlings wrote in her 1942 book, 'Cross Creek Cookery', that the stew may have come from Braunschweig, one of the historic capitals of the Duchy of Brunswick-Lüneburg. This is traditionally known as "Brunswick" in British English and was once home to the House of Hanover, which also held the British Crown.

A novel called 'The Hidden Path', written in 1855, contains what is believed to be the first reference to Brunswick stew: "There are nothing but little nubbins with not more than a dozen grains to the ear, heaving a sigh at the consequent delay of the Brunswick stew she had hoped to have smoking upon her board that day."

Officially, Brunswick stew was first made by Jimmy Matthews, the camp cook for a party of rich Virginians, in 1828. There is a plaque in Brunswick County, Virginia, to this effect. Matthews was either a slave or a poor white man employed by Creed Haskins, one of the hunters. His prototype of Brunswick stew included squirrels, stale bread, onions and butter.

While the exact origin of Brunswick stew remains a mystery, it has undoubtedly become an iconic Southern dish, with both Georgia and Virginia styles evolving throughout the 1800s and early 1900s.

The role of Brunswick, Georgia, in the dish's history

The city of Brunswick, Georgia, is one of several places that claim to be the birthplace of Brunswick stew. A plaque on a 25-gallon iron pot in the city declares that the first Brunswick stew was cooked in it on July 2, 1898, on nearby St. Simons Island. However, the state of Virginia and its Brunswick County also claim to be the birthplace of the dish, with some of the earliest references to the stew coming from there.

Brunswick, Georgia, was founded in 1771 and named after the Duchy of Brunswick-Lüneburg in Germany, the ancestral home of King George II of Great Britain. The city became the county seat of Glynn County in 1797 and was, for a time, one of five original ports of entry for the American colonies.

During the Civil War, much of Brunswick was abandoned and burned by the Confederate States Army as the Union Army approached. The city recovered after the war, with its port business for cotton, lumber, naval stores, and oysters driving economic prosperity. During World War I, wooden and concrete ships were built in Brunswick to repel mines, and the city became a blimp base during World War II.

Today, Brunswick is a thriving port city and the self-proclaimed "Shrimp Capital of the World." It is also a popular tourist destination, known for its seafood processing plants and rich history. The city hosts annual events such as the Brunswick Stewbilee, which celebrates the famous stew.

The role of Brunswick County, Virginia, in the dish's history

Brunswick stew is a tomato-based dish that involves local beans, vegetables, and meat. The exact origin of the dish is disputed, with both Brunswick County, Virginia, and the city of Brunswick, Georgia, claiming to be the birthplace of the dish.

Brunswick County, Virginia, has played a significant role in the history of the dish. The county, along with the city of Brunswick, Georgia, is named after the German Duchy of Brunswick-Lüneburg, which was once home to the House of Hanover, which also held the British Crown.

According to a plaque in Brunswick County, Virginia, the first Brunswick stew was made there in 1828 by Jimmy Matthews, the camp cook for a party of rich Virginians. There are, however, different stories about who Jimmy Matthews was—some sources say he was a slave, while others claim he was a poor white man employed by Creed Haskins, one of the hunters.

Another story, published in the Virginia Writers Project's guide to Virginia in 1941, credits a group of hunters for creating the dish. According to this version, one of the hunters, who had been left in the camp as a cook, lazily threw all the supplies into a pot and cooked the mixture over a slow fire. When his companions returned, cold and exhausted, they found the concoction to be a delicious dish.

Today, Brunswick stew is a beloved dish in Virginia, with annual Brunswick Stew Festivals held across the state. The dish is often cooked by men known as "stewmasters," who tend to huge cauldrons, stirring the contents with boat oars. The stew is usually served as a main dish with bread on the side.

The ingredients of Brunswick stew

Brunswick stew is a Southern dish that features beans, vegetables, and meat in a tomato base. The ingredients for this hearty stew vary depending on what is available locally and what is easily accessible.

The meat in Brunswick stew is typically a combination of pork, chicken, and beef. However, early versions of the dish used small game meats such as squirrel, rabbit, and even opossum. For a budget-friendly option, ground beef or ground pork can be used. The meat is often smoked or roasted, and sometimes leftover meat is used.

The tomato-based stew also includes vegetables such as onions, garlic, potatoes, corn, lima beans or butter beans, celery, okra, and green bell peppers. Canned vegetables are also used, including whole peeled tomatoes and cream-style corn.

To enhance the flavour, condiments such as barbecue sauce, ketchup, and vinegar are added, along with spices like cayenne pepper, black pepper, brown sugar, and Worcestershire sauce.

Brunswick stew is often served with cornbread or biscuits and can be paired with sides such as pickles, coleslaw, or salad. It is a versatile dish that can be customised to individual tastes and preferences.

How to make Brunswick stew

Brunswick stew is a tomato-based dish that is native to the Southern United States. It is typically made with meat and vegetables. While it was originally made with small game meats such as squirrel, rabbit, and opossum, it is now more commonly made with chicken and pork. Here is a recipe for how to make Brunswick stew:

Ingredients:

• 3 pounds of meat (chicken, pork, or a combination of the two)
• 1 large onion, chopped
• 2-4 cups of vegetables (corn, lima beans, butter beans, okra, or potatoes)
• 1-2 cups of diced tomatoes
• 1/2 to 1 cup of barbecue sauce
• 1-2 tablespoons of Worcestershire sauce
• Salt and pepper to taste
• Optional: cayenne pepper, hot sauce, or brown sugar to taste

Instructions:

Start by heating some butter or oil in a large pot over medium heat. Add the chopped onion and cook until soft. Then, add the garlic and cook for a few minutes, stirring frequently.

Next, add the meat to the pot and cook until browned. If using raw meat, make sure to cook it thoroughly before proceeding to the next step.

Add the diced tomatoes, vegetables, and seasonings to the pot. Stir well to combine.

Bring the mixture to a boil, then reduce the heat and let it simmer for at least 30 minutes. The longer it simmers, the more flavourful the stew will be.

Finally, taste the stew and adjust the seasonings as needed. Serve with cornbread or biscuits on the side.

Tips:

• For a smokier flavour, use smoked meats or add liquid smoke to the stew.
• If you prefer a thinner stew, add more chicken broth or tomato sauce.
• This stew freezes well, so feel free to make a large batch and save some for later.

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