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HOPPINJOHN, HOPPIN JOHN,
HOPPING JOHN

This dish is thought to have originated with African slaves on southern plantations, and is essentially black-eyed peas (cowpeas) cooked with salt pork and seasonings, and served with rice.

There are several theories on the origin of the name, 'hoppin-john'; a lively waiter who served the dish at a Charleston hotel; a lame cook who hopped up and down while cooking it; and finally from a custom that children must hop around the table before the dish is served.

Hoppin’ John is traditionally served on New Year's Day in the Southern U.S., and is supposed to bring good luck during the coming year.

 

 

 

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