Label
All
0
Clear all filters

Hoppin’ John

Rate this recipe

Preparation info
  • serves

    6

    • Difficulty

      Easy

Appears in

By Jeremy Round

Published 1988

  • About

According to authority John Taylor ‘this is pure soul food … strongly associated with Gullah traditions in the Low Country and common fare on the old rice plantations around Charleston in the eighteenth and nineteeth centuries’. Gullah is one of the black English creole communities and languages of the Atlantic seaboard.

For true authenticity, the dried legume used should be the cow-pea or black-eyed pea – a smaller member of the same family as the black-eyed bean – known locally by

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title