Jug Jug (Barbados)

1. 1

   First boil your pigeon peas until soft. Reserve the cooking water.

2. 2

   Cut up the salt meat into bite-sized pieces and fry with the pork pieces. Add the green seasoning, the habanero, herbs and the reserved water.

3. 3

   Now fish the meat out of the water, put it in a food processor with the peas and grind it all up together. Meanwhile, add the guinea flour to the water and cook until you get a nice porridge-like consistency. Add a little bit of water as needed if the mixture is too thick.

4. 4

   Transfer the meat and peas back to the pot and season with salt and pepper. Mix well and cook over medium heat for 30 minutes, stirring often. Top with a few pats of butter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.