Scottish Caribbean Jug-Jug
From choclytcandy 14 years agoIngredients
- 6 oz salted beef brisket, shopping list
- 4 oz pickled pig's tail shopping list
- 1 skinned chicken leg shopping list
- 1 lbs fresh pigeon peas (or canned) shopping list
- 4 crushed garlic cloves shopping list
- 2 medium onions shopping list
- 2-3 sprigs fresh thyme shopping list
- 1 tbs celery shopping list
- 1 tbs parsley shopping list
- 2 chopped peppers, de-seeded (your choice) shopping list
- 2 oz finely ground corn meal shopping list
- 2-3 tbs coconut oil (or vegetable oil) shopping list
- black pepper to taste shopping list
- 3/4 pint coconut milk shopping list
- 2 oz unsalted butter shopping list
How to make it
- Put meats into enough water to cover, and simmer for an hour or until the meat, especially the beef, is soft and easily shredded. Cool, strain, remove all the bones and shred the meat very finely.
- In another pan, cover the pigeon peas with cold water, bring to a boil, and simmer until soft (20 minutes). If using canned peas, drain when ready to mash.
- Chop the garlic, onions, thyme, celery, parsley and the de-seeded seasoning peppers as finely as possible, and fry in a little oil for a few minutes until they are soft.
- Stir in the finely shredded meats and season with black pepper. Push to side of the pan and add cornmeal to same pan.
- Add a little of the coconut milk to make a paste, put over a low heat and cook gently, adding 1 oz of butter and the remaining milk a little at a time, stirring constantly so that the mixture does not stick. Cook for 15-20 minutes.
- Mash peas and stir in the corn meal, meats and seasonings. Mix carefully. Butter a bowl with the remaining butter, press pudding mixture down firmly into the mould, then turn out and serve by cutting into slices.
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- boosan21 Pleasant Valley, CT
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