Jug-jug

Instructions

1. Soak the split peas and crushed corn in cold water overnight, then drain and rinse them.
2. Fry the diced salt pork in the oil until golden and its fat has rendered.
3. Add the sliced onion, crushed garlic and chopped sage, and let it sweat for 5 minutes.
4. Add the peas and corn, cover with water to the same level and bring to the boil.
5. Simmer covered for about 1 hour 30 minutes, stirring from time to time and adding water if needed.
6. Add the potatoes cut into cubes and the chopped cabbage leaves, and cook for another 25 minutes.
7. Mash a little of the mixture to thicken the stew, adjust the seasoning and serve piping hot.