When they relocated to places like New York, St. Louis, and Chicago, Southern migrants brought with them a tradition of church membership and Watch Night services (see yesterdays post for the etymology of this term) which was a well-attended service where down-home southern cooking was available in abundance for free. Southern superstition established the tradition of serving hoppin’ John, black-eyed peas (cowpeas common to Igboland in West Africa) and rice, in addition to other traditional dishes depending on where the southern migrant community was from. Hoppin’ John was black-eyed peas and rice, beans, red peppers, and salt pork cooked to a stewlike consistency. It is probable that hoppin’ John evolved out of the rice and bean mixtures such as dab-a-dab (the rice, beans, vegetables, meat, palm oil, and pepper dish) that West African slaves survived on during the middle passage. Many southerners believed that the black-eyed peas symbolized coins and eating them insured economic prosperity for the coming year. Here are two recipes for Hoppin’ John one traditional and one vegan.
Vegan hoppin’ John recipe: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=406
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