Pressure cook the peas in 3 cups of water for 15 minutes, or boil for 30 minutes until soft.
Chop the rest of the ingredients, and set aside. Finely chop the chive and thyme. Set aside also.
Have the green fig and cassava boiled, peeled, diced and set aside.
When the peas is soft, add the rest of water (6 cups) into the pot.
Add the onion, pumpkin, carrots, sweet pepper, eddoes and pimento pepper.
Add the unsalted butter.
Then the green seasoning and the tomato paste. Stir.
Add the rest of the ingredients (boiled banana and cassava) to the broth
Cook for no more than 30 minutes, or until the carrots can be cut easily with a spoon – however, not to soft.