Jug-Jug

Name: Jug-Jug
Prep time: 40 min
Cook time: 110 min
Total time: 150 min
Yield: 8 servings
Cuisine: Barbadian
Ingredients: 2 cups dried pigeon peas, soaked overnight; 1 cup guinea corn or millet, ground; 500g chicken breast, cooked and minced; 2 onions, finely chopped; 4 stalks chive, minced; 2 sprigs fresh thyme; 1 sprig marjoram; 3 tbsp butter; Salt and pepper; 1 litre chicken stock

Jug-Jug (JUG-jug)

Guinea Corn and Pigeon Pea Mash

⏱ Prep Time 2 hours 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 388 kcal

A festive dish of ground guinea corn and pigeon peas cooked with fresh herbs, butter, and seasoning, similar to Scottish haggis in texture.

Nutrition & Info

Protein 16.0g

Carbs 54.0g

Fat 12.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

food processor large pot heavy saucepan

Presentation Guide

Vessel: serving platter or casserole dish

Garnishes: fresh thyme sprigs, butter pat

Accompaniments: baked chicken, ham alternative, salad

Ingredients

2 cups dried pigeon peas, soaked overnight
1 cup guinea corn or millet, ground
500g chicken breast, cooked and minced
2 onions, finely chopped
4 stalks chive, minced
2 sprigs fresh thyme
1 sprig marjoram
3 tbsp butter
Salt and pepper
1 litre chicken stock

Instructions

1
Cook soaked pigeon peas in boiling water until very tender, about one hour. Drain, reserving liquid.
2
Process pigeon peas in a food processor until smooth. Set aside.
3
In a heavy pot, melt butter and saute onions, chive, thyme, and marjoram until fragrant.
4
Add minced chicken and stir. Then add the pureed pigeon peas and ground guinea corn.
5
Gradually add chicken stock, stirring constantly to prevent lumps. Cook on low heat for thirty minutes, stirring frequently.
6
The mixture should become thick and smooth like porridge. Season well with salt and pepper, then serve warm.

💡

Did You Know?

Jug-Jug is believed to be a Barbadian adaptation of the Scottish haggis, brought by Scottish indentured servants in the 1600s.

Chef's Notes

Equipment Tips

food processor
large pot
heavy saucepan

Garnishing

fresh thyme sprigs, butter pat

Accompaniments

baked chicken, ham alternative, salad

The Story Behind Jug-Jug

Jug-Jug is one of the most culturally significant Bajan dishes, served exclusively at Christmas. Its origins lie in the 17th century when Scottish political prisoners and indentured servants were sent to Barbados. Unable to find the traditional ingredients for haggis, they substituted guinea corn and pigeon peas for oats and offal. The result is a uniquely Barbadian creation that represents one of the most fascinating examples of culinary adaptation in the Caribbean.

🕐 Traditionally enjoyed christmas dinner exclusively 📜 Origins: 17th century Scottish-Barbadian fusion

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