Recipe

Scottish Caribbean Jug-jug Recipe

	Choclytcandy / All my dishes 1 month ago Life and Food in the Caribbean by Cristine Mackie. Brought to Caribbean by exiled Scots. Resembles haggis. Prep:20m Cook:90m Servings:4	Choclytcand
	salted beef brisket pickled pigs tail chicken pigeon peas coconut milk celery parsley onion thyme garlic

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Ingredients

6 oz salted beef brisket,

4 oz pickled pig's tail

1 skinned chicken leg

1 lbs fresh pigeon peas (or canned)

4 crushed garlic cloves

2 medium onions

2-3 sprigs fresh thyme

1 tbs celery

1 tbs parsley

2 chopped peppers, de-seeded (your choice)

2 oz finely ground corn meal

2-3 tbs coconut oil (or vegetable oil)

black pepper to taste

3/4 pint coconut milk

2 oz unsalted butter

Directions

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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