Jug-Jug

Ingredients

• 250 g pork
• 250 g beef
• 2 litres water
• 1 whole hot pepper
• 500 g pigeon peas
• 1 tbsp thyme
• 1 tbsp parsley
• 1 tbsp chives
• 1 medium onion
• 125 g Guinea corn
• 70 g butter

Procedures

1. Cut up meat, chop thyme, parsley and chives.
2. Cook pork for 20 minutes then add beef, season with salt if fresh meat is used.
3. Add pepper, peas and cook for 30 minutes or until peas is soft.
4. Strain and reserve stock.
5. Mince meat finely.
6. Add peas and pound in a mortar or put in an electric blender.
7. In a pot, add thyme, parsley, chives and onion to reserved liquid and boil for 5 minutes.
8. Add guinea corn slowly and stir briskly for 10 minutes.
9. Add meat and peas purée to pot and cook over low flame for 20 minutes.
10. Stir in butter.