Canarian Style Jug-Jug

Ingredients

In the original Barbadian Jug-Jug, the main ingredients are cornmeal, pigeon peas, and meat (usually pork or beef). However, in the Canarian adaptation, the meat is omitted, making it a vegetarian-friendly dish. Additionally, Canarian cuisine incorporates its own unique blend of spices and flavors, such as cumin and paprika, which give the Canarian Style Jug-Jug its distinct taste. We alse have the original recipe for Jug-Jug, so you can check it out.

• 1 cup (200g) cornmeal 1 cup (200g) cornmeal
• 1 cup (200g) cooked pigeon peas 1 cup (200g) cooked pigeon peas
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 potato, diced 1 potato, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 48g, 5g
• Protein: 8g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced carrot, potato, and bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Stir in the cumin and paprika, and cook for another minute to release their flavors.
4. 4.
   Add the cornmeal and cooked pigeon peas to the pot. Stir well to combine all the ingredients.
5. 5.
   Gradually pour in the vegetable broth while stirring continuously to prevent lumps from forming.
6. 6.
   Reduce the heat to low and let the stew simmer for about 20-25 minutes, or until the cornmeal is cooked and the stew has thickened to a creamy consistency.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Canarian Style Jug-Jug hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Cornmeal — Make sure to stir continuously while adding it to the stew to prevent lumps from forming.
• Pigeon peas — If using canned pigeon peas, rinse them thoroughly before adding to the stew to remove any excess salt or brine.

Tips & Tricks

• For a spicier version, add a pinch of chili powder or a chopped chili pepper to the stew.
• Serve Canarian Style Jug-Jug with a side of crusty bread to soak up the delicious flavors.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Canarian Style Jug-Jug is best served hot as a main course. It can be accompanied by a fresh green salad or enjoyed on its own.

Presentation advice

Garnish the Canarian Style Jug-Jug with a sprinkle of fresh herbs, such as parsley or cilantro, to add a pop of color and freshness to the dish.