Jug Jug (Barbados)

Total Time
1hr 15mins
Prep
15 mins
Cook
1 hr

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.

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Ingredients

Nutrition

Directions

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

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!

This is an insult to our traditional Christmas dish. Im a Bajan living in Ga and make jug jug every Christmas in honor of my family tradition. Your first reviewer Adijah has a more authentic recipe. Never made with CASAVA flour. Always made with guinnie corn.. It is the consistency of Bajan coucou, not soupy. Best surved with Bajan pepper sauce, gravy or a pad of butter on the center of a beautiful mound, that is made like thick mashed potatoes. This dish is a part of our tradition and HISTORY. WE ARE FROM A SMALL ISLAND BUT ARE BIG ON PRIDE.

I have not a clue where that recipe came from but as the others said, this is surely not jug jug. While reading your recipe adijah i could smell the pot cooking already! ... The other recipe just sounds and looks like a thick soup... not even a bajan soup at that.