Jug jug

This is a traditional Christmas dish that can be served as a main dish for the evening meal. Accompaniments would be peas and rice and fried plantains. It is said that the origin of this dish is the Scottish haggis—a boiled sheep’s stomach ‘‘sausage’’ of liver and kidney with oatmeal and seasonings.

2 cups dried peas or lentils

1⁄2 pound corned beef

1⁄2 pound bacon or salt pork

2 cups water

1 onion, chopped

3 chives, chopped

salt, pepper to taste

1⁄2 cup rolled oats, ground

2 TBS butter

• In a saucepan, boil peas and meat in water until tender, for about 45 minutes.
• Drain, reserving 1 cup water. Puree in a blender or food processor. Set aside.
• Return to the pan the reserved water. Add onion, chives, salt, and pepper. Simmer for 5 minutes.
• Stir in oatmeal and simmer for 10 minutes.
• Stir in pureed meat and pea mixture; cook until everything is piping hot.
• Top with butter before serving