🇧🇧 Barbadian Cuisine

Jug-Jug

Guinea Corn and Pigeon Pea Mash

Prep Time 2 hours 30 min
Servings 8
Difficulty Hard
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.

Ingredients

Instructions

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