JUG-JUG

Table of Contents

JUG-JUG

JUG-JUG. Alimento Base: Pigeon peas, Cut up meat, chop thyme, parsley and chives. Cook pork for 20 minutes then add beef, season with salt if fresh meat is used. Add pepper, peas and cook for 30 minutes or until peas is soft. Strain and reserve...
Tiempo de preparación 1 h 30 min
Tiempo total 1 h 30 min
Plato Pigeon peas
Cocina Barbados
Raciones 6 comensales

Ingredientes
  

  • 250 grams pork
  • 250 grams beef
  • 2 litres water
  • 1 whole hot pepper
  • 500 grams pigeon peas
  • 1 tbsp. thyme
  • 1 tbsp. parsley
  • 1 tbsp. chives
  • 1 medium onion
  • 125 grams guinea corn
  • 70 grams butter

Elaboración paso a paso
 

  • Preparation
  • Cut up meat, chop thyme, parsley and chives.
  • Cook pork for 20 minutes then add beef, season with salt if fresh meat is used.
  • Add pepper, peas and cook for 30 minutes or until peas is soft.
  • Strain and reserve stock.
  • Mince meat finely.
  • Add peas and pound in a mortar or put in an electric blender.
  • In a pot, add thyme, parsley, chives and onion to reserved liquid and boil for 5 minutes. Add guinea corn slowly and stir briskly for 10 minutes.
  • Add meat and peas puree to pot and cook over low flame for 20 minutes.
  • Stir in butter.