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Jug Jug

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Jug jug is a tasty dish, usually served with other seasonal delights like black cake and sorrel at Christmas-time in Barbados. It is believed to have its origin in the Scottish dish Haggis, introduced by Scottish immigrants to Barbados in the 1600's.

Here's what you'll need:

  • 8 cups pigeon peas (not sweet peas)
  • 1 cup guinea corn flour
  • ½ lb salted meat
  • ¼ lb pork or chicken
  • 2 tbsp butter
  • 2 onions
  • 4 tbsp mixed herbs chopped (chives, marjoram, thyme)
  • 4 cups of water
  • salt and pepper to taste


Soak the salt meat in water for an hour to remove most of the salt, changing the water once halfway through. Cut into small pieces.

Boil the chicken or pork in water; once meat is tender add the salt meat, peas, herbs and onions.

When the peas are soft, strain the mixture being sure to reserve the liquid for use as stock later on.

Mince the meat, pea and herb mixture to a fairly fine consistency.

Cook the guinea corn flour in the reserved stock for about 10 mins stirring constantly.

Add the minced mixture, lower to medium heat, cook for 30 mins (stirring regularly) until you achieve a fairly stiff consistency.

Stir in half the butter.

Remove from the heat, pour the mixture into a dish, and spread out smoothly with the remaining butter.

Serve hot, with sliced ham, pork, turkey or chicken.

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