1. Wash the meat & chop roughly into convenient pieces about 1 1/2 " square. 2. Put into a large heavy saucepan. 3. Cover with some of the water & bring very slowly to the boil. 4. When just beginning to boil, add salt & continue to simmer over a low heat for at least 1 1/2 hours. 5. Skim the scum from the surface. 6. Add a little more cold water, skim again, & repeat the process 3 times. 7. Add all the vegetables & seasonings except the peas. 8. Simmer for a further hour, skimming from time to time if more scum arises. 9. Stir in the peas, cook for a further 5 minutes, and serve very hot with plenty of pepper added. 10. NOTE: split peas can be used instead of pigeon peas. ---------------------------------------------------------------------------
Nutrition
Ingredients
