Entree: Barbados – Central Culinary Region – Jug Jug (Pigeon pea and salted beef stew with cornmeal dumplings)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 25 min

Total 1 hr 55 min

Ingredients

- 1 lb (454 g) salted beef, rinsed and soaked overnight, trimmed and diced
- 1 cup (200 g) dried pigeon peas (gungo peas), soaked overnight and drained
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, chopped (approx. 150 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 small Scotch bonnet pepper, seeded and chopped (approx. 15 g) (optional)
- 2 scallions (green onions), sliced (approx. 30 g)
- 1 cup (240 ml) coconut milk (1 can, approx. 400 ml; use 240 ml)
- 4 cups (960 ml) water or low-sodium beef stock
- 1 cup (150 g) pumpkin or winter squash, peeled and cubed
- 1 cup (150 g) sweet potato or yam, peeled and diced
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 2 bay leaves (approx. 1 g)
- 1 tsp (5 g) freshly ground black pepper, plus more to taste
- Salt to taste (adjust carefully because of the salted beef)
- 1 cup (120 g) fine cornmeal (for dumplings)
- 2 tbsp (28 g) butter (or margarine), softened
- 1/2 cup (120 ml) hot water (for dumpling dough)
- 1 lime, cut into wedges for serving (optional)

Instructions

1. Rinse the salted beef well and soak in fresh cold water for at least 8–12 hours (change water once or twice) to remove excess salt; drain and cut into 1/2–3/4-inch (12–18 mm) dice.
2. Drain the soaked pigeon peas. In a medium pot, cover peas with water and simmer until just tender, about 45–60 minutes; drain and set aside. (If using canned/cooked peas, skip this step and use 2 cups (400 g) cooked peas.)
3. In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced salted beef and brown lightly for 4–6 minutes to render some fat and build flavor.
4. Add the chopped onion, garlic, Scotch bonnet (if using), scallions, thyme and bay leaves; sauté until the onion softens and becomes translucent, about 4–5 minutes.
5. Stir in the pumpkin, sweet potato, cooked pigeon peas, coconut milk and 4 cups (960 ml) water or stock. Bring to a gentle boil, then reduce heat to low and simmer, covered, until the root vegetables are tender and flavors have melded, about 30–40 minutes. Skim any excess foam or fat from the surface as needed.
6. While the stew simmers, make the cornmeal dumpling dough: combine the cornmeal and 2 tbsp (28 g) softened butter in a bowl, add 1/2 cup (120 ml) hot water gradually, stirring until a soft but pliable dough forms. If too dry, add a tablespoon of hot water at a time.
7. Form the dough into small dumplings (about 1–1.5 tbsp each). Drop the dumplings gently into the simmering stew, cover, and simmer another 10–12 minutes until dumplings are cooked through and slightly puffed.
8. Taste and adjust seasoning with freshly ground black pepper and, if needed, a small pinch of salt (remember the salted beef adds salt). Remove bay leaves and thyme stems before serving.
9. Serve hot with lime wedges on the side for squeezing. Jug Jug is traditionally hearty and slightly creamy from the coconut milk; enjoy with toasted ground provisions or plain rice if desired.