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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This recipe is from week 23 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Barbados is my 23rd stop. Fair warning: I didn't like this recipe, and if I was the sort of person who posts one star reviews I wouldn't have a lot of nice things to say about jug jug. But is recipe is enjoyed all over Barbados on Christmas day, so clearly my tastes just aren't suited to it. For that reason I am posting it anyway, and because it was the focal point of my Bajan meal even though I didn't personally care for it. So please be kind! You have been warned. Ingredients:
2 cups green pigeon peas |
1 lb salt beef (otherwise known as corned beef) |
1 lb cooked pork |
2 cups cassava flour |
1 bouquet garni thyme, chives, parsley and bay |
2 large chopped onions |
1 -2 tablespoon cooking oil |
2 garlic cloves, crushed |
water (for cooking) |
salt |
Directions:
1. Cut the salt beef into small pieces, cover with water and bring just to a boil. Drain the cooking water and cover with fresh, cold water. Refrigerate for two to three hours.
2. Pour a little bit of oil in a heavy pot and heat until it starts to smoke. Then add the onions and saute until they start to become translucent. Add the garlic and keep cooking until fragrant.
3. Put the pigeon peas in the pot and stir for another five or 10 minutes, until the skins start to wrinkle and split. Now add the meats, the bouquet garni and just enough water to cover. Bring to a boil, then reduce heat and simmer until the meats are soft, for about an hour or so.
4. Mix the cassava flour with just enough water so that there are no lumps. Pour the mixture into the pot, and add salt to taste.
5. Serve with boiled ham.
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