Juga-Naut – “Jugz Style Chilaquiles”


What were your memories of food growing up and do you have any particularly memorable dishes from your childhood?
My memories are my motto ‘good food cooked with love’. My Grandma stewing down cabbage and carrot with raisins, garlic and thymes and a bit of sugar, to make an amazing side dish out of the cheapest vegetables. Or a classic roast dinner, the crispiest roast potatoes and chicken, really simple with garlic, sea salt and black pepper. There’s nothing like it. Heading to Forest Fields in Notts in the summer to grab tarka dal and fresh roti or the carnival, when the big oil drum opens and the smoke fills the air from the best jerk.

 What are some of your favourite food bars in music?
‘Champagne on the rocks, sporting a Fort Knox Lazarus, Shark salad with Carrots, Pork chops and Apple sauce’ – Pun

 ‘The biggest beer, season giraffe ribs, Rotisserie ropes, Hickory Cinnamon scented glaze, perfected, find the truth within self’ – Ghostface

 ‘Fry the Plantain with the Eggs and the Bajan Sauce, a major force, razor in the beige chords, Grey Porche, Grey sky, GREY Goose with the Grapefruit…’ – Juga-Naut

 Being a rapper/self-taught chef, who have been your inspirations in the world of food and music?
The biggest inspirations have been my family and friends on both aspects. I’ve been surrounded by amazing musicians, artists and amazing cooks from a young age, from all backgrounds and cultures. Major shout outs to Ken Hom and Rick Stein, and Nigella for being my biggest celebrity crush at a time and keeping me entertained and educated. A lot of online food bloggers I’ve just got into. Salute Chef John and I also really liked Luke Ngyuen, his show is ill. On the music side I grew up listening to everything, some of the biggest inspirations are Roy Ayers, Jimi Hendrix, Black Sabbath, Nas, Wu, Fela Kuti, The Lox… the list goes on. A super major honourable mention to Action Bronson for paving the way and really tying the two worlds together.

Give us one word to describe your knife skills?

 I give you some chorizo, a few chicken thighs, some garlic, onions, tomatoes, peppers and selections of herbs – what do you give me?
A Catalan style stew.

 Can you complete these Wu-Tang food bars about one of your favourite food stuffs?

Those who try to flee they hit the vertebrae, increase the murder rate
Similar to hit men who pull out Tecs and then
Drop those who crack like …
       tacos from Mexico!!


Juga-Nauts “Jugz Style Chilaquiles” (CHEE-LEY-KEE-LEZ)

Amazing left over meals and a serious hangover one pot dish for you and the fam. (Ultimate henny soaker upper)


  • Stale/Left Over Tortillas (10 Small or 2/3 Large)
  • 1 Large White Onion
  • 1 Bunch Spring Onions
  • 6 Cloves Garlic
  • 1 Tomato
  • 3 Eggs
  • Handfull Fresh Coriander
  • ½ tsp Ground Coriander
  • 1 Tspn Smoked Paprika (or Pimenton)
  • 1 Tspn mixed herbs
  • Pinch Chilly Flakea
  • 1 tspn Garlic Powder
  • Black Pepper
  • Sea Salt
  • Vinegary Hot sauce (Franks/Tabasco etc)
  • Ketchup
  • Lime Juice
  • Grated Mature Cheddar Cheese

In a heavy frying pan, chop and fry garlic/onions in 3 Tbspn olive oil until brown and soft. Season with salt, then add roughly diced and chopped Tortillas and fry until golden brown and crispy. Turn the heat down and add most of the seasoning but leave a little of each for later.

Move the mixture to one side of the pan add a little more oil and crack in 3 eggs, pan scramble then combine with the tortilla mixture. Turn the heat back up and add chopped tomatoes and spring onions. In a mug, fill half way with water, combine all the hot sauce, lime juice and the rest of the seasoning.

Move the totilla mixture to the middle of the pan to create a little pancake than pour the hot sauce water around the edge. Turn the heat down and let the chilaquiles soak up the sauce for about 5 minute . Turn heat back up and top with cheese, let it melt and garnish with fresh coriander.

 Serve with probably more cheese, sour crème, bacon and or ketchup. And more hot sauce…… good coffee. Trust me. Its no joke.


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