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Now add the diced pepper and give it a quick stir. Rinse and drain the pigeon peas then add it to the pot at this point. Turn up the heat, add the water, diced tania, salt, black pepper and shado beni. Bring to boil, then reduce to a simmer and cook for about 35-40 minutes with the lid slightly ajar. If youâre using canned pigeon peas, cook for about 1/2 hr.
Bring to the boil and skim off any foam that rises to the surface. Turn the heat down, cover with a lid, and cook for about 1 hour. To make the pease pudding, put all the ingredients, except for the butter, into a saucepan with a good pinch of salt and pepper. Add just enough water to cover. Bring to the boil, then turn down the heat, cover with a lid and simmer for 1Â½ hours, until the split peas are tender.