STEWED PIGEON PEAS

Ingredients

2 cups fresh pigeon peas

3 tbsps vegetable oil

4 cloves garlic

2 -3  pieces salted pigtail

1 cup pumpkin chopped

1 medium onion, chopped

3 pimentos, chopped

3 chicken bouillon cubes

4 cups water

2 tbsps soy sauce

3 sprigs small thyme

3 blades chives, chopped

2 tbsps chopped celery

2 tomatoes, chopped

1 tsp salt

1 tsp black pepper

¼ cup ketchup

1 oz butter or margarine

1 -2 bay leaves

Directions

1. Heat oil in large pot. Add the 2 cloves garlic and let burn in the oil. Mince the other 2 cloves garlic. Remove the burnt garlic.
2. Add the pigtail to the oil. Let cook for a minute or two to render the fat. Add the peas. Stir quickly. Add the pumpkin, peppers, onion, crushed garlic, thyme and the bouillon cubes. Add the water, bay leaves and soy sauce and let come to a boil.
3. Add the tomatoes, salt, black pepper, celery and chives. Cook for approximately 30 minutes or until the peas are tender. You may need to add a little water.
4. Remove the bay leaves if desired. Add the ketchup and butter or margarine. Taste and adjust seasonings. Let simmer for 10 minutes and then serve.