THESE RECIPES show how Barbadians made jug jug and Coconut Bread in the 1970s. While the basic methods and ingredients remain, they have also been modified to suit particular tastes or allergies. Coconut bread, or sweetbread as it is popularly known, is now baked throughout the year.
JUG JUG
4 pints peas
3 pints water
Marjoram and Thyme
1 pound pork or ham
2 onions chopped
2 red peppers
1 pint guinea cornflour
Butter
1 pound salt beef
2 bunches eschalot
Salt and pepper to taste
METHOD:
Boil peas with meat until cooked. Strain off remaining liquid and put aside, mince meat and peas. Put stock from peas to cook with seasonings for five minutes. Add guinea cornflour, blending in rapidly with wooden spoon, or cou cou stick. Add rest of ingredients and cook slowly for 20 minutes. Stir frequently. Add tablespoon of butter just before taking dish from heat.
COCONUT BREAD
4 pounds flour
4 ounces lard
1 pound sugar
¼ teaspoon mixed spice
2 teaspoons grated nutmeg
1 grated coconut
1 teaspoon vanilla and almond essence 
4 ounces margarine
¼ cup lard
½ teaspoon salt
4 ounces mixed peel
2 eggs
4 ounces raisins
2 ounces cherries
FILLING:
2 tablespoons coconut
1 ½ tablespoons sugar
Little mixed spice
Dash of essence
A Few cherries to decorate
METHOD:
Sift all ingredients together in a mixing bowl. Add sugar, then beaten egg, melted shortening and essence. Stir in grated coconut and floured fruit. Blend ingredients well. Put in greased loaf tins. Make incision in centre of each load. Place filling and cover over. Decorate top of loaves with cherries. Bake in a moderate over for about an hour depending on size of load.
This article was first published on December 21, 1975.