Recipes from Barbados: Jug Jug

Recipes from Barbados

Jug Jug

Country: Barbados
Course: Main
Makes: 6 servings


  • 2 cups green pigeon peas
  • 1 lb salt beef (otherwise known as corned beef)
  • 1 lb cooked pork
  • 2 cups cassava flour
  • 1 bouquet garni of thyme, chives, parsley and bay
  • 2 large chopped onions
  • 1 to 2 tablespoons cooking oil
  • 2 garlic cloves, crushed
  • Water for cooking
  • Salt to taste


  1. Cut the salt beef into small pieces, cover with water and bring just to a boil. Drain the cooking water and cover with fresh, cold water. Refrigerate for two to three hours.
  2. Pour a little bit of oil in a heavy pot and heat until it starts to smoke. Then add the onions and saute until they start to become translucent. Add the garlic and keep cooking until fragrant.
  3. Put the pigeon peas in the pot and stir for another five or 10 minutes, until the skins start to wrinkle and split. Now add the meats, the bouquet garni and just enough water to cover. Bring to a boil, then reduce heat and simmer until the meats are soft, for about an hour or so.
  4. Mix the cassava flour with just enough water so that there are no lumps. Pour the mixture into the pot, and add salt to taste.
  5. Serve with boiled ham.