The secret to a successful tchaka is in the salt-cured pork meat and the simmering. Make sure to taste it often, and adjust the seasoning as needed.
The success of this recipe relies mostly on the pork meat that needs to be salt-cured for its flavor to come out. My grandmother didn't add pumpkin to her tchaka, but, some people do. If you wish to add some to yours, puree a cooked piece and combine it with the previously cooked ingredients before simmering.