Jug – Jug

Another classic meal, this one is usually served during the holidays. It's cooked with a wide range of peas and a variety of meats, including lamb, hog, chicken, beef, and even pig tails. The peas are frequently simmered with fresh herbs and all of the finely chopped, deboned meat until all of the liquid has evaporated and everything is moist and soft. The texture is incredibly soft and delicate, comparable to filling. Jug-jug is delicious on its own or as a dip for crackers or toast.

Ingredient

• 4 cups water
• 8 pints green pigeon peas
• 1⁄2 lb salt meat, soaked
• 1⁄2 lb pork, cut into bite sized pieces
• 1⁄4 lb green seasoning
• 3 springs fresh thyme
• 3 stems fresh marjoram
• 1 cup guinea cornflour
• salt and pepper
• 2 tablespoons butter

Instructions

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