Jug Jug Recipe

Jug Jug is a tasty dish, usually served around Christmas as a side dish at lunch or dinner. It is believed Jug Jug originated from the Scottish dish haggis, which was introduced in Barbados by the Scots who were exiled in Barbados after the Monmouth Rebellion of 1685.

Ingredients

• 3 cans of pigeon peas
• 1/2 lb pork
• 1/2 lb beef (substitute with ½ lb chicken or ½ lb ham if desired or add them in as well)
• 10 sprigs of fresh thyme or mixed herbs
• 1 cup guinea cornflour
• 2 medium onions – chopped
• 3 – 4 blades eschalot – chopped
• 2 tbsp Worchester sauce
• 2 tsp garlic powder
• 2 tsp onion powder 
• 1 1/2  tsp salt
• 2 tbsp butter
• 1  tbsp sunflower oil
• 3 – 4 cups (liquid from pea cans and beef stock to make up 4 cups)
• 2 tsp bottled green seasoning

Method

1. Drain peas and set aside (save liquid).
2. Measure the liquid and add enough stock to it to make 4 cups of liquid combined. Set aside.
3. Wash meats (except ham if used). Cut into medium-sized cubes.
4. Season meats with half the onion powder, garlic powder, salt, and all the Worchester sauce.
5. Add oil to a large pot, heat for a few seconds, and then add meat to the pot.
6. Add fresh thyme or mixed herbs. Stir until all seasoning has been mixed into the meats.
7. Cook for 10 minutes.
8. Add half the stock liquid (meat should be completely covered) to the meat and boil for 20 minutes until it is soft. (This makes the meat easier to mince).
9. Strain meat and discard thyme and seasonings. Keep liquid (for the stock) and add to the liquid from pea cans and set aside. 
10. In a bowl, combine cooked meat, peas, chopped onions, eschalot, and mince. Add a little of the cooking liquid to make mining easier.
11. Pour a minced mixture of peas, meat, and seasoning back into the original pot on the stove. Turn heat on to low medium.
12. Add green bottled seasoning and the balance of the salt, garlic, onion powder and stir.
13. Alternate stirring in guinea cornflour and liquid stock into the mixture a bit at a time (to avoid clumping). 
14. Cook for half an hour, stirring the mixture constantly until it becomes a fairly stiff consistency. 
15. Cover and allow to steam for 5 minutes. If you prefer a less stiff consistency, add more water. 
16. Remove from heat and stir in half the butter. 
17. Pour mixture into a dish and spread butter on top.

Other Recipes

— Bajan Style Lentil Stew Recipe

— Bajan Sorrel Drink

— Fish Cakes and Sauce Marie Rose Recipe

— Stewed Down Salt Fish and Cou Cou Recipe

— Chicken and Potato Roti Recipe