About the Recipe
Jug-jug is a traditional dish originating from Barbados. Although there are a few versions of the dish, it's usually made with a combination of split peas or lentils, bacon or pork, hot peppers, beef, onions, chives, rolled oats, and butter. The peas and meat are boiled, drained, and mashed or puréed, then mixed with the other boiled ingredients and cooked until piping hot.
Ingredients
2 c. dried black-eyed peas (it is important to use black eyed peas and nothing else. The carbohydrate to protein ratio differs significantly in other peas)
1/2 lb. uncooked corned beef
1/2 lb. cooked bacon (use smoked or unsmoked)
1 medium onion, peeled and cut in half
9 c. water
1/2 tsp. dried thyme
1/2c. yellow cornmeal
1 tsp. salt
1/2 tsp. black pepper
1/8 cup Black Hand Pepper Company "Rougarou"
1/8 cup Black Hand Pepper Company "Liquid Sunshine"
Preparation
Place peas in a medium bowl and cover with cold water. Let soak overnight.
Place corned beef in a medium saucepan and cover with water. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 3 hours, or until beef is tender. Drain beef in a colander and set aside.
Drain peas in a colander. In a large kettle, combine peas, pork, onion, and 9 c. water and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 1¥ hours, or until peas are tender.
Pour pea mixture through a sieve with another large pan underneath to catch the liquid. Return 3 c. of the cooking liquid to the kettle.
Finely chop beef, peas, pork, and onion and add to cooking liquid. Add thyme and stir well.
Bring mixture to a boil over high heat. Slowly pour cornmeal into water while stirring constantly. Boil, stirring constantly for 10 minutes, or until mixture starts to thicken. Add salt and pepper and stir well.
Reduce heat to low, cover, and simmer for about 20 minutes. Serve hot.