I'm from Georgia in the United States.... deep south, y'all!! It's characterized by frying (which I'm cutting back on for my health... a bit ;-)), slow-smoking, and some of the best seasoning in the world (think bacon, fatback...good stuff!!!), as well as seafood....mmmmmm.
A lot of our food is influenced by West Africa (rice, okra, black-eyed peas, frying, greens), native American (corn...including grits..., squash, tomatoes, deep-pit barbecue), along with European influences.
Here are some of my favorites:
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