Pigeon pea are very hard and it takes a very long time to cook. Put a pot of water on fire, add a medium sized potash, add the peas,cover and cook for 12 hours (overnight).

Drain out the black water, add another water and cook for about another 30 minutes. When it is finally cooked (mashes up easily when you press it) add your palm oil, salt, seasoning cubes, blended pepper, chopped onions, half of the chopped garden egg leaves, cover and allow to boil together until all the ingredients are combined together.

Taste for salt, add if necessary. Stir together and then cover and allow to steam. Garnish with garden egg leaves.