Jug Jug Barbados

Bring the vibrant flavors of the Caribbean to your table with Jug Jug Barbados, a beloved Barbadian dish traditionally enjoyed during the holiday season. This hearty and savory recipe combines tender dried pigeon peas, flavorful salt beef or ham, and fragrant aromatics like thyme, garlic, and Scotch bonnet pepper, creating an irresistible depth of flavor. The star ingredient, cornmeal, transforms the dish into a rich and creamy porridge-like delight, seasoned with a perfect blend of nutmeg, black pepper, and butter for a comforting finish. Perfect as a main dish or a unique side, Jug Jug is a soul-warming creation that showcases the culinary heritage of Barbados. Whether for festive gatherings or a weeknight treat, this recipe is a delicious way to celebrate the essence of Caribbean cooking. Keywords: Jug Jug Barbados, Caribbean recipes, Barbadian cuisine, holiday dish, cornmeal recipes.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 cup Dried pigeon peas
• 6 cups Water
• 1 pound Salt beef or ham
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 2 teaspoons Fresh thyme, chopped
• 0.5 Scotch bonnet pepper (optional, for heat)
• 1 cup Cornmeal
• 2 tablespoons Butter
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Grated nutmeg

Directions

Step 1

Rinse the dried pigeon peas under cold water. Place them in a large pot, add the 6 cups of water, and bring to a boil. Reduce the heat and simmer for about 45 minutes, or until the peas are tender but not mushy. Drain and set aside.

Step 2

In the same pot, add the salt beef or ham and enough water to cover it completely. Boil for 15-20 minutes to remove some of the salt. Drain, rinse the meat, and repeat the process if it is still too salty. Once ready, cut the meat into small, bite-sized pieces and set aside.

Step 3

Heat 2 tablespoons of butter in the pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent and fragrant, about 3-4 minutes.

Step 4

Stir in the cooked pigeon peas, chopped thyme, and Scotch bonnet pepper, if using. Add the salt beef or ham back into the pot.

Step 5

Gradually add the cornmeal to the pot, stirring continuously to avoid lumps. Cook on low heat, stirring frequently, until the mixture thickens to a porridge-like consistency, approximately 15-20 minutes.

Step 6

Season with salt, black pepper, and grated nutmeg. Taste and adjust seasonings as necessary.

Step 7

Once the Jug Jug has thickened and is well combined, remove it from the heat. Allow it to rest for 5-10 minutes before serving.

Step 8

Serve warm as a side dish or main meal, garnished with additional fresh thyme, if desired.

Nutrition Facts

Serving size	2451.3 grams (2451.3g)

Amount per serving	% Daily Value*
Calories	2830

Total Fat 116.10g	149%
Saturated Fat 46.20g	231%
Polyunsaturated Fat 0.70g
Cholesterol 383mg	128%
Sodium 8047mg	350%
Total Carbohydrate 298.40g	109%
Dietary Fiber 47.20g	169%
Total Sugars 6.40g
Protein 150.40g	301%

Vitamin D 5IU	23%
Calcium 446mg	34%
Iron 28mg	156%
Potassium 4656mg	99%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.8%

Protein: 21.2%

Carbs: 42.0%