1. Heat the oil and better in a high-walled saucepan or soup pot. Saute onion, pepper, celery, bay leaves, thyme and garlic over medium heat until starting to brown. Add allspice and chile powder and cook until fragrant.

2. Add the peas (husks and skins removed) and water. Bring to a boil and simmer over low heat for 40 minutes, partially uncovered.

3. Taste and add salt to taste (2 tsp are suggested). Cook another 20 minutes until peas are tender but not mushy. Serve with cornbread or rice to absorb the highly flavored broth.