Entree: Barbados – Northern Culinary Region – Jug Jug (A hearty Barbadian stew of pigeon peas and salted beef cooked with cornmeal and root vegetables)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 1/2 cups (300 g) dried pigeon peas (gungo peas) or 3 cups (720 g) cooked pigeon peas
- 1 lb (454 g) salted beef, chunk (desalted and trimmed)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (150 g)
- 3 cloves garlic, minced (9 g)
- 1 small Scotch bonnet pepper, left whole or seeded for less heat
- 1 cup (150 g) pumpkin or butternut squash, diced
- 2 carrots, diced (150 g)
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tsp (5 g) ground black pepper
- 1/2 tsp (1.5 g) ground pimento (allspice) or 4 whole pimento berries
- 6 cups (1.4 L) water or low-sodium chicken stock
- 1 cup (120 g) coarse cornmeal
- 2 tbsp (28 g) butter
- Salt to taste after desalting beef and simmering

Instructions

1. If using dried pigeon peas, rinse and soak overnight in cold water, then drain. If short on time, simmer peas in fresh water 10 minutes, remove from heat, cover and let sit 1 hour, then drain.
2. Desalt the salted beef by covering with cold water and refrigerating 6–8 hours, changing the water once; alternatively simmer the beef gently 10 minutes and discard that water, then refill with fresh water.
3. In a large heavy pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Add the garlic and cook 1 minute more.
4. Add the desalted beef chunks, drained pigeon peas, diced pumpkin, carrots, thyme, bay leaves, black pepper, and pimento. Pour in 6 cups (1.4 L) water or stock and bring to a boil.
5. Reduce heat to low, cover, and simmer gently until the pigeon peas and beef are tender, about 1 to 1 1/2 hours. Check occasionally and add water if needed to keep ingredients just covered.
6. When peas are tender and the beef is nearly falling apart, remove the beef pieces, shred or chop into bite-sized pieces, and return to the pot.
7. In a separate bowl, whisk the cornmeal with 1 cup (240 ml) cool water to make a smooth slurry. Gradually stir the cornmeal slurry into the simmering stew, stirring constantly to avoid lumps.
8. Continue simmering, stirring frequently, until the cornmeal has thickened the stew to a dense, porridge-like consistency, about 10–15 minutes. Stir in the butter and adjust salt to taste.
9. Remove and discard thyme stems, bay leaves, and the whole Scotch bonnet if left whole. Serve hot, traditional with fried plantains or breadfruit if desired.