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Most food historians agree that hoppin' John has its roots in Lowcountry South Carolina cuisine. But just how did this rich-tasting, luck-bringing, poor-man's New Year's dish get it's name?
Made of peas, rice, pork and simple spices, hoppin' John is closely related to African and West Indian dishes with similar ingredients and was introduced to America by African slaves who toiled on rice plantations.
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