• A Barbadian celebratory dish of salt beef and salt pork desalted and boiled with twice their weight of pigeon peas with a faggot of thyme, marjoram and chives and some chopped onions until the meat is tender. The meat and peas are separated from the cooking liquor, any bones removed, then all minced. A stiff porridge is made with some of the cooking liquor, butter and three fifths the meat’s weight of sorghum flour. The two mixtures are combined and served warm.