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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 163.5
  • Total Fat: 1.9 g
  • Cholesterol: 14.1 mg
  • Sodium: 376.6 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 5.3 g
  • Protein: 12.4 g

View full nutritional breakdown of Jug Jug (Black-Eyed Peas & Fish) calories by ingredient
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Jug Jug (Black-Eyed Peas & Fish)

Submitted by: JVANAM

Introduction

This Barbados Christmas meal is a clogged arteries delight. HOWEVER, I have lower the fat and tried to make it somewhat healther.
In the nutritional info I calculated Yellow-fin Tuna, but you can use Orange Roughy, or Ocean Perch.

CAUTION-Wear rubber gloves when handling jalapeno peppers or wash hands thoroughly after handling. Your skin, especially around your eyes, can be sensitive to the oil, seeds, ribs, or the spounge of the hot peppers.
This Barbados Christmas meal is a clogged arteries delight. HOWEVER, I have lower the fat and tried to make it somewhat healther.
In the nutritional info I calculated Yellow-fin Tuna, but you can use Orange Roughy, or Ocean Perch.

CAUTION-Wear rubber gloves when handling jalapeno peppers or wash hands thoroughly after handling. Your skin, especially around your eyes, can be sensitive to the oil, seeds, ribs, or the spounge of the hot peppers.

Number of Servings: 10

Ingredients

    1 Lb. Dried black-eyed peas, rinsed, sorted, with the stones and shriveled peas removed
    20 cups of water (total)
    1/2 Lb. of Yellow-fin Tuna (or the tightly bound fish of your choice)
    4 cups of fish stock
    1 tsp of liquid smoke seasonings
    1 medium onion
    1 fresh jalapeno pepper
    1 clove garlilc
    1/2 tsp dried & crumbled thyme
    1/8 tsp black pepper
    1/2 cup cornmeal
    1 medium green bell pepper, chopped (an option is to chop up three or four different colors of bell pepper to increase eye appeal)
    1/4 cup chopped fresh flat leaf parsley

Directions

1. The night before, in a large bowl, soak the black-eyed peas in the first 8 cups of water.

2. Fade to the NEXT DAY, in a large stockpot, or Dutch Oven, bring the second 8 cups of water to a simmer, over medium-high heat, and add your fav. fish.

3. Reduce the heat to low and cook till fish is fork tender, about 1 1/2 hours. Remove the fish from the water and allow to cool on absorent towels. You may have to rinse the pot to remove any excess salt. When fish is cool to the touch loosely cover the fish with plastic wrap and place in the fridge till needed.

4. From the fridge remove the black-eyed peas and drain off the waste water. In the original stock-pot add the fish stock, the final 4 cups of water, & liquid smoke. Bring to a simmer, over medium-high heat, then immediately reduce heat to low. Cook the peas, COVERED, for about any hour, or until tender to a finger squeeze.

5. While the peas cook, chop the onions, seed and chop the jalapeno pulp, & mince the garlic. When the peas are fully cooked add the onions, jalapeno, garlic, thyme, and black pepper to the pot. Continue to simmer for about 10 minutes covered.

6. Uncover the pot raise the heat to medium. SLOWLY, while you KEEP STIRRING, add the cornmeal. Let this mixture simmer, uncovered for 5 minutes. Keep Checking the pot to stir the mixture. You do not want the cornmeal to settle or burn on the pots bottom or sides.

7. Remove the fish from the fridge and break into mouth size bites.

8. Add the fish to the mix and reduce the heat to low to reheat the fish, about 20 minutes. Keep Checking. Keep Stirring if needed.

9. When you serve the Jug Jug sprinkle the bell peppers and parsley over the top to garnish.

***CAUTION-Wear rubber gloves when handling jalapeno peppers or wash hands thoroughly after handling. Your skin, especially around your eyes, can be sensitive to the oil, seeds, ribs, or the spounge of the hot peppers.***

Number of Servings: 10

Recipe submitted by SparkPeople user JVANAM.






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Member Ratings For This Recipe

  • This recipe is INCORRECT
    1. Jug Jug is made with pigeon peas NEVER blackeye.
    2. Fish is NEVER used in jug jug... livers or ham; never fish
    3. Guinea corn flour is not cornmeal. If not available use whole wheat flour
    4. A hotel meal can not substitute for a home meal
    5.habanero pepper is use - 3/11/13

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  • 1. Jug Jug is NOT that unhealthy. I've seen a lot worse recipes world over.
    2. To use black eyed peas in place of pigeon peas (of which canned can be found anywhere)- is blasphemy. No where near the same flavour nor color.
    3. I've never seen a Bajan use fish in their jug jug. - 10/22/11

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  • Jug Jug is not a stew. Corn meal is yellow. Jug Jug is made with ginea corn a white meal from a different type of corn. Try somewhere else for a recipe. It can be made healthy if low fat meats are used and salt is reduced. This person needs to taste the real thing. - 8/3/09

    Reply from JVANAM (8/6/09)
    Point 1) In the US Ginea Corn meal in not readily available.
    2) And I have tried Jug Jug @ the New Edgewater Hotel, Bathsheba, Barbados. SO BITE ME.
    3) IF you can make Jug Jug healthier I don't see you stepping up to the plate with a recipe.


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