Jug JugPigeon Pea and Cornmeal Medley
This old-fashioned Barbadian dish is hearty and deeply savory, made by cooking pigeon peas with cured meats and finishing the pot with cornmeal until it turns thick and spoonable. It is especially associated with Christmas tables and family gatherings.
Prep
20m
Cook
1h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Beef
- 300gSalted Beef
Jug Jug
- 150gBacon (chopped)
- 150gOnion (finely chopped)
- 10gGarlic (minced)
- 5gFresh Thyme
- 300gPigeon Peas
Beef
- 700mlWater
Jug Jug
- 900mlWater
- 180gCornmeal
- 3gSalt
- 3gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the salted beef in the water and simmer until tender enough to chop easily.
- 02
Drain the salted beef, cut it into small pieces, and reserve it.
- 03
Cook the bacon in a clean pot over medium heat until it starts to render, then add the onion and cook until soft.
- 04
Stir in the garlic and fresh thyme and cook briefly until fragrant.
- 05
Add the pigeon peas, water, and chopped salted beef. Simmer until the pigeon peas are very soft and the liquid is flavorful.
- 06
Season with the salt and black pepper.
- 07
Sprinkle in the cornmeal gradually, stirring constantly, then cook over low heat until thick and the cornmeal is fully cooked.
- 08
Serve hot as a hearty side.
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