Jug Jug Barbados
Bring the vibrant flavors of the Caribbean to your table with Jug Jug Barbados, a beloved Barbadian dish traditionally enjoyed during the holiday season. This hearty and savory recipe combines tender dried pigeon peas, flavorful salt beef or ham, and fragrant aromatics like thyme, garlic, and Scotch bonnet pepper, creating an irresistible depth of flavor. The star ingredient, cornmeal, transforms the dish into a rich and creamy porridge-like delight, seasoned with a perfect blend of nutmeg, black pepper, and butter for a comforting finish. Perfect as a main dish or a unique side, Jug Jug is a soul-warming creation that showcases the culinary heritage of Barbados. Whether for festive gatherings or a weeknight treat, this recipe is a delicious way to celebrate the essence of Caribbean cooking. Keywords: Jug Jug Barbados, Caribbean recipes, Barbadian cuisine, holiday dish, cornmeal recipes.
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Recipe Information
Ingredients
- 1 cup Dried pigeon peas
- 6 cups Water
- 1 pound Salt beef or ham
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 teaspoons Fresh thyme, chopped
- 0.5 Scotch bonnet pepper (optional, for heat)
- 1 cup Cornmeal
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Grated nutmeg
Instructions
Rinse the dried pigeon peas under cold water. Place them in a large pot, add the 6 cups of water, and bring to a boil. Reduce the heat and simmer for about 45 minutes, or until the peas are tender but not mushy. Drain and set aside.
In the same pot, add the salt beef or ham and enough water to cover it completely. Boil for 15-20 minutes to remove some of the salt. Drain, rinse the meat, and repeat the process if it is still too salty. Once ready, cut the meat into small, bite-sized pieces and set aside.
Heat 2 tablespoons of butter in the pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent and fragrant, about 3-4 minutes.
Stir in the cooked pigeon peas, chopped thyme, and Scotch bonnet pepper, if using. Add the salt beef or ham back into the pot.
Gradually add the cornmeal to the pot, stirring continuously to avoid lumps. Cook on low heat, stirring frequently, until the mixture thickens to a porridge-like consistency, approximately 15-20 minutes.
Season with salt, black pepper, and grated nutmeg. Taste and adjust seasonings as necessary.
Once the Jug Jug has thickened and is well combined, remove it from the heat. Allow it to rest for 5-10 minutes before serving.
Serve warm as a side dish or main meal, garnished with additional fresh thyme, if desired.
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 8047 mg | 350% | |
| Total Carbohydrate | 298.4 g | 109% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 6.4 g | ||
| Protein | 150.4 g | 301% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 446 mg | 34% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 4656 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
