No Bajan Christmas feast is complete without jug-jug, and here's a recipe I found on the site Caribbean Choice. Enjoy!
Preparation Time: 25 minutes
Cooking Time: 1 1/4 hours
Serves: 6
INGREDIENTS:
250 grams pork
250 grams beef
2 litres 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
70 grams butter
METHOD / DIRECTIONS:
1. 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 are 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.
5. Add meat and peas puree to pot and cook over low flame for 20 minutes. Stir in butter.
RECIPE NOTES:
Serve in a heated crock.
Oats are a good substitute for guinea corn.
Photo: www.visitbarbados.co.uk
1 comment:
Terrific work! This is the type of information that should be shared around the web. Shame on the search engines for not positioning this post higher!
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