Jug-Jug

Jug-jug is a festive Barbadian dish of guinea corn (sorghum) and pigeon peas cooked with salted pork. It is made for celebration and is traditionally served at Christmas, when it is cooked in quantity for family and guests.

Guinea corn is the local name for sorghum, a cereal grain, and it forms the base of the dish. The salted pork gives most of the flavour, and the pigeon peas add body and substance.

What it really is

Guinea corn and pigeon peas are boiled together in one pot until both are soft and the mixture thickens into a dense, spoonable dish. Salted pork goes into the pot with them. Salt pork is cured in salt, so it is usually soaked or boiled before cooking to draw out the excess. Onion and thyme season the pot.

Jug-jug is a grain dish rather than a soup or a stew. Recipes differ from household to household in how much pork goes in and how thick the dish is cooked.

How it's served

• Hot, in a bowl or on a plate, with the pork pieces mixed through the grain and peas.
• As a main course at festive meals, usually at Christmas, and often in large amounts for sharing.
• With a spoon, as part of a wider festive meal.

How to write it on the menu

• Name the main ingredients: guinea corn (sorghum), pigeon peas and salted pork.
• State clearly that the dish contains pork, since guests who avoid pork need to know before they order.
• The standard recipe contains none of the 28 allergens on the closed list. Ask the kitchen whether it adds wheat flour, butter, milk, or celery in the stock, and flag any of these if it does.
• Give the portion size by weight or by bowl, because the dish is thick and servings vary.
• If it is sold only at Christmas, say so on the menu.