Jug Jug (Barbados)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is from week 23 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Barbados is my 23rd stop. Fair warning: I didn't like this recipe, and if I was the sort of person who posts one star reviews I wouldn't have a lot of nice things to say about jug jug. But is recipe is enjoyed all over Barbados on Christmas day, so clearly my tastes just aren't suited to it. For that reason I am posting it anyway, and because it was the focal point of my Bajan meal even though I didn't personally care for it. So please be kind! You have been warned.”
1hr 15mins

Ingredients Nutrition


  1. First boil your pigeon peas until soft. Reserve the cooking water.
  2. 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.
  3. 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.
  4. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a