Jug Jug (Barbados)

10 ingredients
4 steps

Ingredients

  • 4 cups water
  • 8 pints green pigeon peas
  • 1/2 lb salt meat, soaked
  • 1/2 lb pork, cut into bite sized pieces
  • 1/4 lb green seasoning
  • 3 springs fresh thyme
  • 3 stems fresh marjoram
  • 1 cup guinea cornflour
  • salt and pepper
  • 2 tablespoons butter

Directions

  1. 1
    First boil your pigeon peas until soft. Reserve the cooking water.
  2. 2
    Cut up the salt meat into bite-sized pieces and fry with the pork pieces. Add the green seasoning, the habanero, herbs and the reserved water.
  3. 3
    Now fish the meat out of the water, put it in a food processor with the peas and grind it all up together. Meanwhile, add the guinea flour to the water and cook until you get a nice porridge-like consistency. Add a little bit of water as needed if the mixture is too thick.
  4. 4
    Transfer the meat and peas back to the pot and season with salt and pepper. Mix well and cook over medium heat for 30 minutes, stirring often. Top with a few pats of butter and serve.

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