Thomas also complained that the local gungo peas was more expensive. “A 50-pound bag of the foreign gungo is for $12,000. The local gungo sell fi more than $300 a pound,” he said.

Gungo, like sorrel (although now available for most of the year), is associated with Christmas because it bears its fruit at this time of the year.

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Cook for 10 minutes, then stir in the gungo peas. Cook for a further 5 minutes, then remove from the heat and leave covered for another 10 minutes. Fluff up, and serve with the pork.