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Santa's Got a Sunburn - the brilliant Jug-Jug

21st December, 2011

Loop Barbados's next "Santa's got a sunburn feature" will be the famous jug-jug. It's not Christmas in Barbados if there is no Jug-Jug on your table Christmas day. This dish made of pigeon peas, pork, stewed/salted beef, onions, guinea corn flour and spices is one that could/should never be omitted, as for many Barbadians it is what makes a Christmas meal 'Christmassy'. Jug-Jug is a savory like pudding and is said to be a corruption of the Scottish dish haggis first made by Scottish prisoners brought to Barbados after the 1745 Jacobite rebellion.

Take a look at the Jug-Jug recipe below and add some Barbados to your Christmas this year:

250 grams pork     

250  grams beef     

2  liters water     

1  whole hot pepper     

500  grams pigeon peas     

1  Tbs. thyme     

1  Tbs. parsley     

1  Tbs. chives     

1  medium onion     

125  grams guinea corn     

Cut up meat, chop thyme, parsley and chives. 2. Cook pork for 20 minutes then add beef, season with salt if fresh meat is used. Add pepper, peas and cook for 30 minutes or until peas is soft. Strain and reserve stock. 3. Mince meat finely. Add peas and pound in a mortar or put in an electric blender. 4. In a pot, add thyme, parsley, chives and onion to reserved liquid and boil for 5 minutes. Add guinea corn slowly and stir briskly for 10 minutes.

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