Chop pigtails in chunks. Desalt pigs tail overnight in refrigerator in a bowl of water. On the day of making stew, pour off water and desalt further by bringing pigtails to a boil in a pot of water then pour off water. Do this 2 times or until enough salt is removed.
Wash and soaked red peas overnight in cold water in refrigerator.
Pressure pigtails and peas for about 20 minutes. Meat is cooked when a fork can just pass into meat.
While meat is being pressured prepare spinners with flour. Add small portions of water to cup of flour until dough is soft but not wet.
When peas and pigtails are cooked then add spinners to pot and 3 tbsps of coconut powder and cooked for 10 minutes. Then add thyme, scallion, onion, bell pepper, pimento, garlic, dash of black pepper, dash of ginger and scotch bonnet pepper. Simmer for 10 minutes. Usually additional salt will not be needed since some is retained in the pigtails.
Simmer for 10 minutes.
Serve with white rice.
Sometimes unsalted pigtails can be obtained so desalting is unnecessary. When desalting cured pigs tail before pressuring ensure to depose of desalting water and not to use for further cooking.