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
-
1First boil your pigeon peas until soft. Reserve the cooking water.
-
2Cut 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.
-
3Now 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.
-
4Transfer 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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