Hello Everyone!!!
In today’s video I will be showing you how I make our Bajan traditional Christmas jug jug. This recipe has evolved over the years from the 1600’s. It is also known as poor man’s food that has become a part of our Christmas menu, this meal consist of lots of protein and peas with a variety of fresh herbs which makes it very palatable to the tongue. I hope that you will give it a try let me know what you think. I look forward to hearing from you in the comment section, be blessed and thanks always for watching.
Please see Recipe Instructions in the Description Box
#dontsleeponchristmasjugjug #christmasinjuly #awesome #delicious #barbadoschristmasjugjug #caribbeanvibes
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RECIPE
🇧🇧Barbados Traditional Christmas Jug Jug 🇧🇧
INGREDIENTS
2 (15 oz.) CANS OF PIGEON PEAS
1/3 CUP OF GUINEA CORN MEAL
1 1/2 LBS. SALT BEEF (PREP AHEAD, COOK BEEF UNTIL SOFT, TENDER AND FALLING APART)
1 TURKEY BREAST (SEASONED AND BAKED)
1 MEDIUM SWEET YELLOW ONION CHOPPED
FRESH OREGANO CHOPPED
3 GREEN ONION
1 TSPN FRESH THYME (CHOPPED)
3-4 CLOVES GARLIC CHOPPED
HOT PEPPER TO TASTE
2 TBSPNS UNSALTED BUTTER
1 CUP OF CHICKEN STOCK
DIRECTIONS
COOK PEAS FOR 2-3 MINUTES AND DRAIN WELL.
HEAT A PAN UNDER MEDIUM HEAT, ADD A LITTLE OLIVE OIL.
ADD THE CHOPPED ONIONS, GARLIC AND GREEN ONIONS AND LET COOK FOR 2 MINUTES.
ADD THE PEAS AND COOK TILL LIGHTLY TOASTED STIRRING CONSTANTLY.
ADD THE MEATS, FRESHLY CRACKED BLACK PEPPER AND MIX WELL.
ADD THE REMAINING FRESH HERBS:-
OREGANO
THYME
PARSLEY
HOT PEPPER
HOMEMADE GREEN SEASONING
STIR AND MIX TO WELL COMBINE, CUT THE HEAT OFF AND LET COOL FOR FOR A FEW MINUTES.
TRANSFER THE MIXTURE TO A BLENDER OR FOOD PROCESSOR AND ADD THE CHICKEN STOCK. MIX WELL TO A CONSISTENCY OF YOUR DESIRE.
TRANSFER THE MIXTURE BACK TO THE PAN ON LOW HEAT.
ADD THE GUINEA CORN FLOUR AND MIX WELL AND COOK FOR 10-15 MINUTES STIRRING CONSTANTLY.
ADD THE BUTTER FOR EXTRA FLAVOR.
SERVE AS A SIDE DISH.
***See video for instructions***
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Title. - Emotional Sweet Piano Music | Royalty Free | Love Story
Music - • Emotional Sweet Piano ...
14 окт 2024
