Hoppin’ John is a comforting bowl of black-eyed peas, rice, and pork, but the story behind it is anything but plain. It isn’t just a dish with a funny name, it’s a comforting bowl of Southern history, tradition, and good fortune.

This dish traces its roots back to the Lowcountry of South Carolina, where the Gullah Geechee people, a community of African descendants, put their stamp on Southern cuisine.

Enslaved West Africans brought with them a deep knowledge of rice farming, and they paired this staple grain with black-eyed peas, a legume that also has African origins. Pork was added to give the dish a deep savory flavor in a way that made simple ingredients feel like a delicacy.

Why the name Hoppin’ John? The origin of the name is a bit of a mystery.

Some say it comes from the French term “pois pigeons” (pronounced pwah pee-zhon), meaning pigeon peas, which were sometimes used in place of black-eyed peas. Over time, it’s thought that “pois pigeons” may have morphed into Hoppin’ John. Another tale of lore features a limping food peddler who sold the dish in Charleston, SC in the 19th century. 

It’s also a meal with a side of superstition! Eating Hoppin’ John on New Year’s Day is a southern tradition that is said to bring luck and prosperity for the year ahead.

Each ingredient represents a different form of good fortune:

The black peas symbolize coins, representing wealth and prosperity, and the rice represents abundance.

A side of collard greens is sometimes served with Hoppin’ John for extra luck representing dollar bills, along with cornbread to bring in some gold.

Some will even place a penny underneath the dishes for an extra boost of luck. Whether or not you believe in food-based fortune-telling, one thing’s for sure -  a bowl of Hoppin’ John is a warm, delicious way to start your year, or any meal, with a taste of history and heart.  

Want to bring good luck to your home this year? Try our recipes for Hoppin’ John and Collard Greens this New Year’s Day!