Jug Jug

	1/2 pound salt pork		bunch green onions, thyme,	
	1 pound salt beef		  chives, chopped finely
	1 pound whole peas, or		water	
  	  pigeon peas	 		hot pepper
	2 onions, chopped		4 ozs. guinea corn	
	    				4 ozs. butter

							
	
	Cook meats slowly in 1 pint of water until half cooked, add peas. 
	Cook until tender and remove from pot.  Save stock and to half 
	of it, add onions and seasonings, then guinea corn, a little
	at a time, cooking thoroughly.  Stir constantly until well cooked.
	In the meantime, mince the peas and meat, add to the stock
	mixture.  Top with butter before serving.
	
	*Jug Jug is another popular holiday dish which is found on
	almost every Barbadian table at Christmas time.