Entree: Barbados – Southern Culinary Region – Jug Jug (Traditional Bajan stew of salted meat with pigeon peas and cornmeal, served thick and comforting)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 2 hrs 15 min

Ingredients

- 1 lb (450 g) salted beef or salt brisket, rinsed and soaked overnight in water, drained
- 8 oz (225 g) salted pork or pig's tail, rinsed and soaked 4–6 hours, drained
- 1 cup (200 g) dried pigeon peas or gungo peas, soaked overnight (or 2 cups / 480 g canned peas, drained)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 3 stalks scallion (green onion), chopped
- 3 cloves garlic, minced
- 2 sprigs fresh thyme or 1 tsp (5 ml) dried thyme
- 1 bay leaf
- 1 Scotch bonnet pepper, whole (optional)
- 4 cups (960 ml) water or stock, plus more as needed
- 1 cup (120 g) yellow cornmeal (polenta-style)
- 2 tbsp (30 ml) butter
- 1 tsp (5 ml) black pepper
- 1 tsp (5 ml) brown sugar (optional, to balance salt)
- 1/2 cup (60 g) finely chopped carrots (optional)
- 2 tbsp (30 ml) chopped fresh parsley

Instructions

1. If using dried pigeon peas, drain those soaked overnight. Place peas in a pot, cover with fresh water, bring to a boil, then simmer until tender, about 45–60 minutes; drain and set aside. If using canned peas, skip this step.
2. Place soaked salted beef and salted pork in a large pot; cover with fresh water and bring to a boil. Boil 10 minutes, then drain and rinse to remove excess salt. Refill pot with 4 cups (960 ml) fresh water or stock.
3. Add drained pigeon peas (or canned peas), onion, scallion, garlic, thyme, bay leaf, whole Scotch bonnet, and chopped carrots (if using). Bring to a simmer, cover, and cook until meats are tender, about 1–1.5 hours. Skim foam as needed.
4. Remove meats and shred or chop into bite-sized pieces; discard any excess fat or bone. Return shredded meat to the pot. Remove and discard the Scotch bonnet if used.
5. In a small bowl, whisk cornmeal with 1/2 cup (120 ml) cold water to make a smooth slurry. Gradually stir the slurry into the simmering stew, stirring constantly to avoid lumps.
6. Simmer the stew, stirring frequently, until it thickens to a spoonable consistency, about 10–15 minutes. Add butter, black pepper, and brown sugar if needed to balance flavors. Adjust water to reach desired thickness.
7. Stir in chopped parsley, taste and adjust seasoning (remember salted meats add salt). Remove bay leaf and thyme stems before serving.
8. Serve hot as a hearty main; traditionally enjoyed with pickled vegetables or bread.