Say What? 10 North Carolina Foods People Mispronounce
North Carolina’s food scene is packed with flavor, tradition, and a whole lot of Southern charm. But here’s the thing, if you’re not from around here, you might be butchering the names of our most beloved dishes without even realizing it.
From breakfast staples to backyard barbecue classics, these foods have tripped up outsiders for generations, and honestly, it’s about time someone set the record straight.
1. Biscuit: Not ‘Biss-Kit’
This flaky, buttery breakfast icon gets mangled more than you’d think. Biscuit isn’t pronounced like you’re assembling a kit from IKEA. It’s one smooth word: BISS-kit, not BISS-KIT with a hard break in the middle.
Southerners will spot an outsider the second they hear that awkward pause. The dough rises light and tender, just like the word should roll off your tongue.
Say it with confidence, like you’ve been eating them since birth, because around here, we practically have.
2. Livermush: Not ‘Liver Mush’
Where do I even start with this one? Livermush is not two separate words you awkwardly shove together. It’s LIV-er-mush, said quickly like one cohesive unit, not LIVER pause MUSH like you’re describing wet organ meat.
This cornmeal and pork liver delicacy is a Carolina staple, especially in the western part of the state. Fried up crispy, it’s breakfast perfection.
But if you pronounce it wrong, locals will know you’ve never ordered it at a diner counter before. Blend those syllables together smoothly and own it.
3. Pimiento Cheese: Not ‘Pi-Min-Toe’
However you learned to say this beloved spread, you probably got it wrong. Pimiento is pronounced pih-MEN-toe, not PI-MIN-TOE like you’re pointing at your foot. That middle syllable needs emphasis, people.
This creamy, tangy, slightly sweet concoction is the pâté of the South, slathered on everything from sandwiches to celery sticks. Mispronouncing it is like showing up to a potluck empty-handed.
The cheese itself is forgiving, but Southerners? Not so much. Get the name right before you ask for seconds, trust me on this one.
4. Moravian Cookies: Not ‘More-Ay-Vee-An’
Though these paper-thin spiced cookies are legendary, their name trips up even seasoned foodies. Moravian is pronounced mor-RAY-vee-an, not MORE-AY-VEE-AN like you’re reciting a Latin prayer. The emphasis lands squarely on that second syllable.
These cookies trace back to the Moravian settlers in Winston-Salem, and they’re insanely thin, crispy, and aromatic with ginger and molasses. Mispronouncing the name is like wearing socks with sandals at a formal event.
Do yourself a favor and practice before the holidays roll around, because these treats are everywhere come December.
5. Brunswick Stew: Not ‘Bruns-Wick’
Are you ready for this? Brunswick is pronounced BRUN-zwick, not BRUNS-WICK with a hard S sound. That S blends right into the W, creating a softer, almost buzzing transition between syllables.
This thick, tomato-based stew is loaded with meat, corn, lima beans, and enough flavor to make you weep with joy. It’s barbecue’s best friend and a staple at church fundraisers across the state.
If you order it wrong, the pitmaster might still serve you, but they’ll remember. Say it smooth and confident, like the stew itself…rich, warm, and unforgettable.
6. Cheerwine: Not ‘Cheer-Wine’
When you see this iconic cherry soda, don’t pause between the words. Cheerwine is said as one fluid word: CHEER-wine, not CHEER pause WINE like you’re toasting at a celebration. The rhythm matters here.
Born in Salisbury, North Carolina, this burgundy-colored drink has a cult following that spans generations. It’s sweet, fizzy, and has a unique cherry flavor that’s nothing like your average soda.
Mispronounce it and you’ll out yourself as a tourist faster than wearing a fanny pack. Locals say it fast, smooth, and with pride, so follow their lead and sip accordingly.
7. Hoecake: Not ‘Hoe-Cake’
Did you know this cornmeal flatbread has been around since colonial times? Hoecake is pronounced HOH-cake, not HOE-CAKE with a hard E sound. The O is long and smooth, like you’re saying whoa without the W.
Traditionally cooked on the blade of a hoe over an open fire, this simple bread is crispy on the outside and tender inside. It’s humble, hearty, and deeply rooted in Southern history.
Mispronouncing it makes you sound like you learned Carolina cuisine from a textbook instead of a kitchen. Say it right and honor the generations who perfected this recipe.
8. Hushpuppies: Not ‘Hush-Pup-Ies’
Hence the confusion: people love breaking this word into three clunky syllables. Hushpuppies is pronounced HUSH-pup-eez, not HUSH-PUP-IES like you’re talking about multiple baby dogs. The ending is soft and quick, almost like a whisper.
These deep-fried cornmeal balls are crunchy outside, fluffy inside, and the perfect sidekick to fried fish or barbecue. Legend says they were tossed to dogs to keep them quiet, hence the name.
Mispronounce them and you’ll get side-eye from every Southerner within earshot. Keep it smooth, keep it fast, and keep ordering more because one basket is never enough.
9. Pulled Pork: Not Heavy ‘R’
However much you love barbecue, you might be saying this one all wrong. Pulled pork in North Carolina is pronounced with a soft, almost disappearing R: PULL-d POKE, not PULLED PARRRRK with a heavy, rolled R sound.
The meat is slow-smoked until it falls apart, then dressed in tangy vinegar-based sauce that defines Eastern Carolina barbecue. The pronunciation is as smooth as the meat itself, no harsh sounds or hard edges.
Tourists roll those Rs like they’re revving an engine, but locals let the word slide out easily and naturally. Practice in front of a mirror if you must, just don’t embarrass yourself at the pig pickin’.
10. Red Clay Stew: Not Without Southern Drawl
This regional treasure demands respect, especially in how you say it. Red Clay Stew needs that Southern drawl: RED CLAY STEW-oo, not RED CLAY STEW said flat and fast like you’re reading a shopping list.
The name comes from the red clay soil that defines much of North Carolina’s landscape, and the stew itself is earthy, robust, and deeply flavorful. You can’t just barrel through the words without giving them room to breathe.
Stretch out that vowel at the end, let it linger like the flavors in the pot. Anything less sounds rushed and disrespectful to the tradition behind every simmering spoonful.
