Entree: Barbados – National Cuisine – Jug Jug (Savory Bajan cornmeal pudding with pigeon peas and salted meat cooked with spices)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Additional 12 hrs 30 min

Total 14 hrs 30 min

Ingredients

- 1 lb (454 g) salted beef or salt pork, soaked and cut into 1-inch pieces
- 2 cups (320 g) cooked pigeon peas (gungo peas)
- 2 cups (240 g) yellow cornmeal (medium grind)
- 4 cups (960 ml) water, plus more as needed
- 1 cup (240 ml) coconut milk
- 1 medium onion, finely chopped
- 3 scallions, chopped
- 2 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) molasses
- 1/2 cup (75 g) raisins
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1/2 tsp (1 g) ground black pepper
- Salt to taste, only after tasting (the meat is salted)

Instructions

1. Rinse the salted beef under cold running water, then soak in cold water in the refrigerator for 8–24 hours, changing the water twice to remove excess salt. Drain, place in a pot, cover with fresh water, add one bay leaf and one sprig of thyme, bring to a simmer and cook until tender, about 1–1.5 hours. Remove meat, reserve 2 cups (480 ml) of the cooking liquid, and shred or chop meat into bite-sized pieces.
2. If using dried pigeon peas, cook until tender ahead of time; if using canned or precooked peas, drain and rinse. Set peas aside.
3. In a large heavy pot, heat the vegetable oil over medium heat. Sauté the onion, scallions, and garlic until softened and translucent, about 5 minutes. Add the shredded salted meat and cook 2–3 minutes to marry flavors.
4. Stir in the coconut milk, reserved meat cooking liquid (up to 2 cups/480 ml), molasses, remaining thyme and bay leaf, and bring to a gentle simmer. Add the cooked pigeon peas and raisins.
5. Reduce heat to low. Whisk the cornmeal into the simmering liquid gradually to avoid lumps, then cook gently, stirring often, for 20–30 minutes until the mixture thickens into a dense porridge and the cornmeal is fully cooked. Add additional water a few tablespoons at a time if it becomes too stiff.
6. Stir in the butter and taste for seasoning, adding a small amount of salt only if required and the black pepper. Remove bay leaves and thyme stems before serving.
7. Serve hot as a main course alongside pickled vegetables or pepper sauce according to Bajan tradition.