Soak the beans and corn in water at room temperature for about 10 hours (overnight)
Drain and rinse. Discard the water.
Transfer the beans and corn to a pressure cooker
Add the parsley, garlic, thyme, onion, bell pepper and peppercorn
Cover with water
Cook halfway (about 15 minutes). Don’t fully cook them, as the cooking process will continue once all the ingredients are combined.
Cooking the pig feet
Soak and rinse the salted pig feet with water
Transfer them to a pressure cooker
Cover with water
Add some thyme sprigs, parsley, garlic, peppercorn and sour orange juice
Cover and cook until fork tender (about 30 to 45 minutes)
Drain. Preserve the cooking water, you will use it as broth.
Combining the ingredients
Brown the drained pig feet in a thick bottom pot
Slowly incorporate the preserved pig feet broth
Mix in the cooked corn and beans with their cooking water
Add the bay leaves and whole piment bouc
Season with ground pepper to taste
Simmer on low for about an hour or two until your tchaka thickens
Taste and adjust seasoning as needed
Finish with the juice of one lime
Enjoy as is by the spoonful
Notes
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.