12 North Carolina Foods Visitors Often Mispronounce
North Carolina’s cuisine comes with flavors as bold as its local pride, but some names can trip up even the most eager foodie.
From savory classics to regional specialties, visitors often stumble over dishes that locals say by heart.
Learning to pronounce them correctly adds a new layer of appreciation, and tasting them is even better.
Each bite offers a delicious introduction to the state’s culinary culture, turning mispronunciations into memorable dining adventures.
1. Scuppernong
Bronze, sweet, and wildly misunderstood, this native grape trips up tongues left and right.
Say it like “SKUP-er-nawng,” not “SKUP-per-nong.” Named after the Scuppernong River, these chunky grapes are North Carolina’s official state fruit.
They thrive in humid climates and have thick skins that pop when you bite down. Locals turn them into jams, jellies, and a wine so sweet it could double as dessert.
Fun fact: Scuppernongs are actually a variety of muscadine, which makes the next entry extra confusing.
2. Muscadine
Wait, didn’t we just talk about this? Not quite. While scuppernongs are a type of muscadine, muscadines come in bronze and dark purple varieties.
Pronounce it “MUS-kuh-dine,” not “MUS-ka-deen.” These grapes pack a punch with bold, musky flavors and sky-high antioxidants.
They’re tough-skinned and seed-filled, making them perfect for pies, preserves, and that thick, syrupy wine your grandma keeps in the cellar.
Native to the Southeast, muscadines have been growing wild here for centuries. You’ll find them hanging heavy on vines come late summer.
3. Beaufort Stew
Here’s where geography gets tricky. This coastal seafood boil is named after Beaufort, North Carolina, pronounced “BOH-furt,” not “BYOO-furt” like the South Carolina town.
One vowel shift, two completely different vibes. The stew features shrimp, sausage, corn, and potatoes simmered in spicy broth, then dumped onto newspaper-covered tables.
It’s messy, communal, and utterly delicious. Locals have been cooking up this one-pot wonder for generations at beach bonfires and backyard cookouts.
Don’t confuse it with Lowcountry boil, which is basically the same thing with a different name.
4. Ocracoke Fig Cake
Ocracoke Island sits way out on the Outer Banks, accessible only by ferry or plane. Say it “OH-cruh-coke,” not “AH-cra-coke.” This dense, spiced fig cake is an island tradition passed down through generations of families.
Fresh figs, warm spices, and buttermilk come together in a moist cake that tastes like autumn by the sea. It’s often served at weddings, holidays, and community gatherings.
The island’s unique dialect, called the Ocracoke brogue, adds even more charm to this remote culinary gem. Visitors who try it rarely forget the flavor or the name.
5. Sonker
Part cobbler, part pie, all North Carolina. Pronounce it exactly how it looks: “SAHN-ker.” This deep-dish fruit dessert hails from the foothills and has a crust that’s more biscuit than pastry.
Traditionally made with whatever fruit is in season, blackberries, peaches, or sweet potatoes, sonker gets baked until bubbly and golden.
Locals serve it warm with milk poured over the top, a quirky tradition that sounds odd but tastes like heaven.
Some say the name comes from the way the fruit “sinks” into the dough. Either way, it’s pure comfort in a pan.
6. Bogue Sound Watermelons
Bogue Sound stretches along the Crystal Coast, and its name stumps visitors every time. Say “BOHG Sound,” rhyming with “rogue,” not “BOH-goo” or “BOH-gyoo.”
The sandy soil near the sound produces some of the sweetest, juiciest watermelons in the state. Farmers have been growing them here for decades, selling roadside in the summer heat.
The melons grow large and striped, with flesh so red it practically glows. Locals swear the salty coastal air adds extra flavor.
You’ll find them at farm stands, farmers markets, and piled high in truck beds all season long.
7. Neuse River Oysters
The Neuse River flows through eastern North Carolina, and its name sounds like “NOOSE,” not “NEW-see” or “NOY-see.”
Oysters harvested from its brackish waters are plump, briny, and wildly popular among seafood lovers.
These bivalves filter gallons of water daily, making them a key part of the river’s ecosystem. They’re served raw on the half shell, steamed, or fried golden and crispy.
Oyster roasts are a beloved winter tradition, with friends gathering around steaming piles of shells. The Neuse River estuary provides the perfect mix of salt and fresh water for oyster cultivation.
8. Hatteras Clam Chowder
Hatteras Island is pronounced “HAT-er-us,” nice and simple. But the chowder here? That’s where things get interesting.
Unlike creamy New England or tomato-based Manhattan styles, Hatteras clam chowder is clear, brothy, and loaded with clams, potatoes, onions, and bacon.
It’s lighter, letting the sweet clam flavor shine through without heavy cream weighing it down. Locals have been making it this way for generations, often using clams dug fresh from the sound.
Served piping hot with crackers, it warms you up after a windy day on the beach. It’s simple, honest, and absolutely perfect.
9. Chicken Mull
Mull rhymes with “dull,” but this dish is anything but boring. This communal stew features shredded chicken simmered in a rich, peppery broth thickened with crackers or bread.
It’s a church supper staple, fundraiser favorite, and cold-weather comfort food. Traditionally cooked in huge pots over open flames, chicken mull brings communities together.
The recipe varies by family, but it always includes chicken, butter, milk, and plenty of black pepper.
Served with saltine crackers on the side, it’s humble, hearty, and deeply satisfying. Some say the name comes from the word “mulled,” meaning slowly simmered to perfection.
10. Kilt Lettuce
No, nobody’s dressing greens in plaid skirts. “Kilt” means “wilted,” and this Appalachian side dish is pronounced just like the Scottish garment.
Fresh lettuce gets doused with hot bacon grease, vinegar, and sugar until it softens and absorbs all that tangy, smoky goodness.
It’s an old-timey recipe that stretches back generations in mountain kitchens. The greens wilt instantly, creating a warm, savory salad that pairs perfectly with cornbread and beans.
Some folks add hard-boiled eggs or green onions for extra flavor. It’s thrifty, delicious, and proof that simple ingredients can create magic.
11. Persimmon Pudding
Persimmons are pronounced “per-SIM-un,” not “per-see-mon” or “purse-i-mon.” These orange fruits ripen in late fall and turn sweet only after the first frost. Before that, they’re mouth-puckeringly astringent.
North Carolinians turn them into dense, spiced pudding that’s more like cake than custard. The pulp gets mixed with sugar, eggs, butter, and warm spices, then baked until set.
It’s a holiday favorite in rural communities, often served with whipped cream.
Wild persimmon trees grow throughout the state, and foraging for them is a beloved autumn tradition. The pudding tastes like fall distilled into dessert form.
12. Livermush
Okay, so livermush wasn’t on the original list, but it’s too iconic to skip. Say “LIV-er-mush,” and brace yourself.
This pork liver and cornmeal loaf is sliced, fried crispy, and served for breakfast across western North Carolina.
It’s a Depression-era creation born from using every part of the hog. The texture is firm, the flavor is savory, and locals swear by it slathered with mustard or ketchup.
Shelby, North Carolina, even hosts an annual Livermush Festival. Visitors either love it or can’t get past the name, but it’s a true taste of Appalachian resourcefulness and tradition. Give it a try before you knock it.