Jug Jug | FoodieAtlas

Ingredients

1 lb guinea cornmeal (or fine cornmeal)
1 lb green peas (or pigeon peas), fresh or frozen
1 lb salted beef or salt pork, cut into chunks
1 lb chicken, cut into pieces
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons fresh thyme leaves
1 tablespoon fresh parsley, chopped
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
4 cups water
2 tablespoons vegetable oil

Instructions

Prepare the Salted Meat

Rinse the salted beef or pork under cold water to remove excess salt. Place it in a pot and cover with fresh water. Bring to a boil, then drain and repeat this process 2-3 times until the meat is sufficiently desalted.

Once desalinated, cut the meat into chunks.

Cook the Meat and Peas

In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion and minced garlic, and saut√© until golden brown.

Add the desalted beef or pork and chicken pieces to the pot. Cook until the meat is browned on all sides.

Add the fresh or frozen peas, fresh thyme, parsley, black pepper, paprika, ground cloves, and ground nutmeg. Stir well to combine.

Pour in 4 cups of water and bring to a boil. Reduce the heat to low and let it simmer for about 1-1.5 hours, or until the meat and peas are tender.

Prepare the Cornmeal

Gradually add the cornmeal to the pot, stirring continuously to prevent lumps from forming.

Continue to cook the mixture over low heat, stirring constantly, until the cornmeal is fully cooked and the mixture thickens to a porridge-like consistency. This should take about 30 minutes.

Adjust seasoning with additional salt and pepper if needed.

Serve

Transfer the Jug Jug to a serving dish.