Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Jug Jug (Barbados) Recipe
    Lost? Site Map

    Jug Jug (Barbados)

    Jug Jug (Barbados). Photo by GiddyUpGo

    1/1 Photo of Jug Jug (Barbados)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    GiddyUpGo's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 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. 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. 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. 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. 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. 5
      Serve with boiled ham.

    Ratings & Reviews:

    • on March 28, 2013

      Just like bajanindc I registered just to give you this info - but I included an authentic recipe so my country does not get a bad name in food circles!!!<br/>As a Barbadian bred and born I can tell you for certain that this recipe is not the traditional authentic jugjug. The authentic jugjug is NOT made with cassava - it is made with what we call guinea corn flour. It does not contain corned beef - that is something totally different.<br/> ingredients are : 8 cups green or dried pigeon peas, 1 cup guinea corn flour,1/2lb salt beef briskett or ham or other salted meat, 1/4 fresh pork or chicken, 2 tbs margarine, 2 medium onions chopped, a few blades chive 4-5 cups water 1 bunch fresh mixed herbs, thyme, marjoram, parsley, chives or shallots finely chopped salt and pepper to taste.<br/>Boil fresh meat in water add peas and herbs cook until peas are soft, (pressure cooker works) strain, saving the stock mince all the meat and seasonings together (food processor works) Cook the guinea corn in the stock for about 10 minutes stirring constantly,on a low heat, add minced ingredients, stir and cook until the mixture reaches a fairly stiff consistency. Cover and allow to steam for about15 minutes.Just before removing from the heat, stir in the margarine (or butter). SERVING NOTE - I like to prepare this dish the day before and refrigerate. Warm over the next day. You can add fresh pepper with the seasonings if you like hot food, and I prefer to use dried pigeon peas rather than fresh - gives a wonderful flavour!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 07, 2012

      I registered on Food.com just to comment on this recipe. This is not jug-jug. No wonder you did not like this, I wouldn't either. I have no idea where you got this recipe from, I am from Barbados and even cook jug-jug here in D.C every Christmas. This is not correct cooking or description of this dish.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Jug Jug (Barbados)

    Serving Size: 1 (238 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 922.4
     
    Calories from Fat 200
    21%
    Total Fat 22.2 g
    34%
    Saturated Fat 6.9 g
    34%
    Cholesterol 92.9 mg
    30%
    Sodium 88.8 mg
    3%
    Total Carbohydrate 119.5 g
    39%
    Dietary Fiber 18.3 g
    73%
    Sugars 3.3 g
    13%
    Protein 60.3 g
    120%

    The following items or measurements are not included:

    salt beef

    thyme

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites