Jug Jug is a dish, usually served at Christmas-time in Barbados.
8 cups pigeon peas (gungo peas)
1 cup guinea cornflour
½ lb salted meat
¼ lb pork or meat of your choice
2 tbsp butter
2 onions finely chopped or minced
4 tbsp green Bajan seasoning
4 cups of water
salt and pepper to taste
Soak the salt meat in water for an hour to remove most of the salt, changing the water once halfway through. Cut into small pieces.
Boil the chicken or pork in water; once the meat is tender add the salt meat, peas.
When the peas are soft, strain the mixture being sure to reserve the liquid for use as stock later on.
Mince the meat, pea and herb mixture to a fairly fine consistency.
Cook the guinea cornflour in the reserved stock for about 10 mins stirring constantly.
Add the minced mixture, lower to medium heat, cook for 30 mins (stirring regularly) until you achieve a fairly stiff consistency. Stir in half the butter.
Remove from the heat, pour the mixture into a dish, and spread out smoothly with the remaining butter.
Serve hot, with sliced ham, pork, turkey or chicken.
Recipe Submitted by Good Old Bajan Cooking Group.
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