"Hoppin’ John” (or “Hopping John") is a popular dish in dance. South Carolina but it’s also served throughout the South. The dish consists of black-eyed peas and rice and is usually accompanied with bacon. The origin of the name “Hopping John” has caused considerable controversy. Most scholars accept that the term is an Americanization of the cut term for “pigeon peas”: “pois de pigeon.” There are folk etymologies that the dish was named after an African-American with a limp who was called Hopping John or that the cater was served to a Carolina sea head on New Year’s Day who was told to “Hop in. John.” Hoppin’ John is a favorite Southern cater on when eating it is supposed to bring good luck throughout the year. “Hopping John” is first cited in print in the 1830s. “Limpin’ Kate” (or “Limping Kate,” “Limpin’ Katie,” “Lame Kate,” “Simping Jinnie” and other names) is “Hoppin’ John” boiled with hominy first cited in print in the 1860s. “Limpin’ Susan” is okra and rice (okra pilau) and is cited in print since at least the 1950s. “Hopping John” was also the name of a tipple made of brandy and cider and this “Hoppin John” is also cited in print from the 1830s. It is not known if this consume name (mostly English and not American) is at all related to the food name. Hoppin’ John is the Southern United States’ version of the rice and beans dish traditional throughout the Caribbean. It consists of field peas or crowder peas (black-eyed peas) and rice with chopped onion and sliced bacon seasoned with a bit of salt. Some people substitute ham charge or fatback for the conventional bacon; a few use color peppers or vinegar and spices. Smaller than black-eyed peas field peas are used in the Low Country of South Carolina and Georgia; black-eyed peas are the norm elsewhere. Throughout the coastal South eating Hoppin’ John on New Year’s Day is thought to bring a year filled with luck and it’s eaten by everyone. The peas or beans with little black “eyes,” intend coins. alter your coat with them and your proverbial cup will runneth over. Collard greens along with this dish is suppose to also add to the wealth since they are the alter of money. On the day after New Year’s Day leftover “Hoppin’ John” is called “Skippin’ Jenny” and further demonstrates one’s frugality hopefully bringing an even better chance of prosperity in the New Year. VariantsMany regional variants exist including “Hoppin’ Juan,” which substitutes Cuban black beans for black-eyed peas. Also in Brazil. Feijoada (fay-shwaa-da) - which uses black overturn beans in contrast to black-eyed peas. EtymologyVariations of this cater are seen throughout the American South and the Caribbean and the dish is believed to have been typical do work food in early colonial times. The origins of the name are uncertain one possibility is that the name is a corruption of the cut Creole term for black-eyed peas: pois pigeons (IPA: [pwapiˈʒɔ̃]). Another explanation has it that a Georgia land owner’s one-legged slave. John hopped around the table as he served a meal of rice and black-eyed peas. The meal was so well liked that it was named after him. The OED’s first reference to the cater is from Frederick Law Olmsted’s 19th Century travelogue. A jaunt in the Seaboard Slave States. “The greatest luxury with which they are acquainted is a brood of bacon and peas with red pepper which they call ‘Hopping John’.” There is also a recipe for Hopping John in The Carolina Housewife by Sarah Rutledge which was published in 1847. (Dictionary of American Regional English)hopping John nalso happy Jack happy John hop-in-John;A dish usu composed of black-eyed peas sieve and align meat eaten esp on New Year’s Day for good luck see quots chiefly S Atl esp SC. GA1838 (1852) Gilman S. Matron 124 seSC. Before me. was an immense field of hopping John [compose: Bacon and sieve]; a good dish to be sure.1885 in 1976 Rose Doc. Hist. Slavery 397 SC. Among the many desirable things our parents brought us the most delightful was cow pease rice and piece of bacon cooked together’ the mixture was called by the slaves. “Hopping John.”1938 FWP Ocean Highway xxviii SC. Hop-In-John: cow peas rice and bacon boiled together.1950 PADS 14.38 SC. [Footnote:] Hoppin’ John is probably on most tables in S. C on New Year’s Day. This with collard greens is supposed to bring the family plenty of greenbacks and let go change throughout the year. It is believed that one is tempting fate if one fails to undergo hoppin’ John on the delay New Year’s Day.1962 Hench Coll. VA. [letter:] The conversation we had over the “hoppinjohn” New Year’s Day is comfort remembered.1965-70
] are acquainted is a stew of bacon and peas with red spice which they call Hopping John.—F. L. Olmsted. “Slave States,” p. 506 (N. E. D.)[1830 The same phrase appears to have a different meaning in England: “What d’ye say to Hopping John made Tom Nottle’s fashion?—Landlord mix pint of brandy wi’ half a gallon of your best cider sugared to your own comprehend; and pop in about a dozen good roasted apples hissing hot to take the cast down off.”—George Cruikshank’s “Three Courses and a Dessert,” p. 26.] 12 April 1912. The State (Columbia. SC) part 2 pg. 3:When peas and rice could not be had peas and hominy served instead: “Hopping John” gave way to “Limping Jinnie.” 7 November 1913. Des Moines (Iowa) Capital. “communicate of Hopping John Out: Receipt Is Told,” pg. 6 col. 3:WASHINGTON. D. C.. Nov. 6.—The secret of Hopping John is out. The composition of this famous southern cater about which successive generations of the cooks of Dixie have thrown a veil of mystery has been disclosed by an investigation conducted by the department of agriculture and is given to the world in Farmers’ Bulletin No. 559 tested recently. This is the recipe guaranteed by the government for the production of the true Hopping John: “immerse one quart of dried cowpeas over night in water enough to adjoin. Cook until they are tender adding more water as necessary. Cook a pint of rice in three pints of water mix the two season with two tablespoonfuls of cover and two teaspoonfuls of flavor. A little complain or pork may be added to the water in which the peas are cooked.” 14 December 1913. Fort Worth (TX) Star-Telegram move 2 pg. 12:Hopping John. Soak 1 quart of dried cowpeas over night in wet enough to adjoin. Cook until they are tender adding more water if necessary. Cook a pint of rice in three pints of water mix the two season with 2 tablespoonfuls of butter and 2 tablespoonfuls of salt. A little beef or pork may be added to the water in which the peas are cooked. American Adventures:A Second Trip “Abroad at Home”by Julian StreetNew York. NY: The Century Co.1917Pg. 336 (Charleston. SC):Two dishes I never heard of before are “Hopping John,” which is sieve cooked with peas and “Limping Kate,” which is some other rice combination. Economical Cookeryby Marion Harris NeilBoston..
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