Season oxtail with salt, pepper and allspice.
Heat olive oil in large pan and add seasoned oxtail and cook until meat develops a light golden brown color all over, toss meat whenever necessary.
Set oxtail aside in a pot - a large saucepan or stockpot
Add onion, sprigs of thyme, tomato paste and garlic to the pan you browned the oxtail and add 1 cup of water.
Braise until ingredients are combined and the aromatic flavors are released, and then pour over set aside oxtail.
Rinse split peas and then throw on top of oxtails with celery and shado beni/cilantro.
Pour in 3 cups of vegetable stock and 1 cup of water, cover pot and place on high heat until boiling and then lower to a simmer.
Cook until split peas begin to swell - this will take half the time in a pressure cooker (approx. 30-45 mins), but if you don't have a pressure cooker, be patient leave your pot on simmer, stirring regularly to check progress.
Once the split peas are nicely swollen you will notice that your soup has begun to thicken.
Add 3 more cups of vegetable stock, stir and taste.
If using a pressure cooker, set the pressure cooker cover aside now, and use the cover of another regular pan or pot to cover your soup. Your soup needs to cook slowly from here on.
Add scotch bonnet pepper making sure not to pierce the pepper, you only want the flavor of the pepper, not the heat.
Simmer for at least another 2 hours, then add your carrots and root vegetables, and stir. You might need to add a cup of water at this point.
Cook until root vegetables are soft.
Finally, once all ingredients are soft and have joined together in a lovely gloopy soup, remove the scotch bonnet pepper, give it a good stir and, if needed add some more salt and pepper, and then serve.