Jug Jug

  • ½ lb pork or chickenjug jug
  • ½ lb salt beef (corned beef)
  • 45 cups water
  • 1 hot pepper
  • 8 cups pigeon peas
  • 1 tbsp thyme
  • 1 tbsp parsley
  • 1 tbsp chives
  • 1 medium onion
  • 1 cup guinea corn flour *Oats are a good sub­sti­tute for guinea corn
  • 2 tbsp margarine

METHOD

Cut up meat and chop thyme, pars­ley and chives. Boil the meat in water for 20minutes. Add the salt beef, peas and herbs and con­tinue to cook the mix­ture for another 30 min­utes or until peas are soft. When done, strain off, sav­ing the stock for later. Next, mince the meat, peas and sea­son­ing using a mor­tar or an elec­tric blender.

Cook the corn flour in the stock for about 10 minutes-​stirring con­stantly. Add minced ingre­di­ents, stir and cook for about half hour stir­ring the mix­ture until it reaches a fairly stiff con­sis­tency. Cover and allow to steam for 5 min­utes. Before remov­ing from the heat, stir in some of the mar­garine. When done, turn mix­ture out on a dish-​spreading it smoothly with the remain­der of the margarine.

Serve hot with sliced ham and chicken.

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Cur­rent Edi­tion of Caribbean Dreams Magazine

Photo orig­i­nally from nation​news​.com

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