Hoppin John (Traditional African-American Cuisine)
1 quart of spring water
a sprig or 1/2 of Thyme
1 and 1/2 cup of long-grain brown/red or yellow rice
1/2 pound of Black-eyed peas presoaked overnight
sea salt or kelp to taste
Rinse and sort beans. Boil 4 quarts of spring/distilled or filtered water. Stir in peas and thyme. cover, then lower heart and cook until peas are tender about 30 minutes.
In a separate port, bring 3 cups of spring/distilled or filtered water to boil. Stir in rice, then cover, lower heat and cook until rice is tender about 40 minutes.
Combine rice and peas and season to taste.
This is a traditional African-American dish for News Years Day since enslavement. Hoppin John may have a few African sources. Jon is a Senegalese word meaning dignified and repectable. John is the Anglicized word for Shango the West African diety who resurrects after death. He is also the perfect son. And he rules over dance and music.
SO HOW'D IT GO?
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