Step 1
In a medium saucepan, bring water to a boil with 1 tablespoon of salt and add the pigeon peas.  

Step 2
Cook for 15-20 minutes or when the pigeon peas are soft when pressed. If using dry pigeon peas, use a pressure cooker to cook them.  

Step 3
In another medium pot, bring water to a boil with 1 tablespoon of salt and add the celery root.  

Step 4
Cook for 15-20 mins or when the celery is soft to chew but maintaining its shape. Do not overcook the celery root.  

Step 5
Take the pigeon peas at the appropriate temperature.  

Step 6
Bring water to a boil in a small pot and place the passionfruit leaves. Boil for 5 seconds and stir immediately. Let it cool down to room temperature.

Step 7
On a chopping board, place tarragon, recao leaves, and passionfruit leaves, and finely chop with a knife. Preserve.

Step 8
In a bowl place the orangelo (chironja) and lemon juice, gently beat the ingredients while adding the oil, until it is mixed well, forming a vinaigrette. Preserve.  

Step 9
In the same bowl where the vinaigrette is, place the pigeon peas, papaya, onion, and chopped leaves.  

Step 10
Combine the ingredients, taste before adjusting the salt and pepper to taste. Preserve.