“The traditional Southern peas for Hoppin’ John is red peas. That is NOT a Southern tradition,” she said. “I know you’ve got a lot of Northerners who make it with black-eyed peas. Daufuskie Island native, historian, chef and Gullah Diva Sallie Ann Robinson, author of Gullah Home Cooking the Daufuskie Way and Cooking the Gullah Way, Morning, Noon and Night, dispels several myths regarding the recipe. While most experts agree on the history of Hoppin’ John, they often disagree on the cooking method and even the ingredients. Several sources also suggest a penny or dime should be placed under the plate or in the dish itself for additional wealth. Tradition dictates that a side of collard greens representing paper money be served with Hoppin’ John to ensure prosperity in the coming year. The African roots of the dish can be traced to the antebellum rice culture of the South Carolina Lowcountry, where peas and rice have been cooked together for centuries. The simple recipe called for one pound of bacon, one pint of peas and one pint of rice cooked in a single pot. The first written “receipt” for Hoppin’ John appeared in “The Carolina Housewife” (1847), and was written by Charlestonian Sarah Rutledge. A Southern dish of black-eyed peas and rice historically eaten on New Year’s Day for good luck.
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