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Why do they call it Hoppin John?

Hoppin’ John is a traditional Southern dish usually eaten on New Year’s Day for good luck. But where did this peas and rice dish get its unusual name? There are a few theories behind the origins of the name “Hoppin’ John.”

Theory #1: Hopping Around Like Children

One theory suggests that the name comes from children hopping around with excitement while eating the dish on New Year’s Day. The peas represent coins and the rice wealth and prosperity for the new year. So children would supposedly hop around the table eagerly as they ate the “lucky” meal.

Theory #2: African Origins

Many believe the dish has its roots in West African cuisine. In parts of West Africa, black-eyed peas are called “hoppin’ john.” When enslaved Africans were brought to America, they likely brought the dish and the name along with it.

Theory #3: “Hopping” Slaves

A more disturbing theory posits that the “hoppin'” part refers to enslaved people dancing. Slaveholders would supposedly order the enslaved to dance and call it “hoppin’.” By this theory, the name mockingly connects the dish to the suffering of enslaved African Americans.

Theory #4: Hoppin’ John as a Person

Some claim there was once a man nicknamed “Hoppin’ John” who sold peas and rice in Charleston, South Carolina markets in the early 19th century. The dish was named for this particular street vendor who sold the peas and rice mixture.

Theory #5: No Connection to “Hopping”

Finally, some etymologists believe the “hoppin'” part has nothing to do with hopping at all. They say it derives from the Congo word for peas, “hipi” or “hipin.” Enslaved West Africans simply brought their word for peas along with this dish.

Additional History and Origins

While the origins of the name are uncertain, we do know more details about the history and roots of Hoppin’ John itself:

  • The dish likely originated in West Africa, where rice and peas were staple crops.
  • Black-eyed peas were one of the few crops enslaved people were allowed to grow for themselves.
  • Eating black-eyed peas for good luck on New Year’s Day is a long-held Southern tradition.
  • Cowpeas and rice were basic, cheap ingredients, making Hoppin’ John a simple, thrifty meal.
  • Regional variations emerged, like Hoppin’ John with bacon in the Carolinas.

The dish quickly became a quintessential Southern food after spreading from West Africa and taking hold in the American South. While the name’s origins are complex, its importance as a cornerstone Southern dish is undisputed.

Traditional Recipe

Here is a traditional Hoppin’ John recipe:

Ingredients

1 pound dried black-eyed peas
1 small smoked ham hock
1 onion, chopped
4 cups water
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 cup long grain white rice

Instructions

  1. Rinse black-eyed peas and sort through for any debris. Place in large pot and cover with water 2 inches above peas. Let soak 8 hours or overnight.
  2. Drain peas and return to pot. Add ham hock, onion, 4 cups fresh water, salt, and pepper flakes. Bring to a boil then reduce heat to medium-low. Cover and simmer for about 1 1/2 hours until peas are tender.
  3. After peas have cooked about 1 hour, prepare the rice according to package directions.
  4. Remove ham hock from Hoppin’ John pot. Take meat off bone and chop. Return chopped meat to pot.
  5. Serve Hoppin’ John over steamed white rice. Enjoy!

Variations

There are many ways to put your own spin on classic Hoppin’ John with different ingredients:

Bacon or country ham instead of ham hock Adds a smoky, salty flavor
Onion and bell pepper Extra flavor and texture
Jalapeno A little kick of heat
Kale or collard greens More nutrition and flavor
Cajun seasoning Spicy Cajun flair

The possibilities are endless for customizing Hoppin’ John to suit your tastes!

Serving Traditions

Hoppin’ John is inextricably tied to celebrations, superstitions, and traditions. Here are some of the long-held Southern customs around eating Hoppin’ John:

  • Eat it on New Year’s Day for luck and prosperity in the new year
  • Some believe eating Hoppin’ John every day for a week before the new year will bring an even greater windfall of good fortune
  • The person who finds a pea in their bowl may get an extra dose of luck
  • Leave a few peas on your plate to guarantee having leftovers
  • Cook with a dime in the pot for extra prosperity

While not everyone believes in these traditions today, they underscore the significance this humble dish has held in Southern food culture for centuries.

Modern Hoppin’ John

While old traditions endure, many modern cooks are reinventing Hoppin’ John while honoring its spirit and roots. Some contemporary updates include:

  • Substituting other beans like kidney, pinto, or cannellini for more variety
  • Using quick-cooking lentils instead of dried peas to shorten cook time
  • Mixing in quinoa or farro for added whole grain nutrition
  • Adding lots of fresh veggies like squash, spinach, and zucchini
  • Topping with avocado, hot sauce, or fresh herbs
  • Serving Hoppin’ John stuffed in peppers, lettuce cups, or as a veggie burger

These creative twists keep Hoppin’ John relevant while preserving its historic place in Southern food culture. The dish continues to evolve with the times.

Conclusion

Hoppin’ John’s origins may contain mystery and controversy, but its importance and appeal are clear. The peasant dish of rice and beans has nourished generations throughout the South’s history. It ties together African, Caribbean, and Southern food traditions in one humble but delicious pot. This satisfying, protein-packed staple continues as a quintessential Southern food even as new generations update it for modern tastes. Whether you enjoy it straight from the pot or with inventive twists, Hoppin’ John is a culinary icon here to stay.