Soak the pigeon peas overnight in a large bowl of water.

Cut the salt pork into cubes and set aside.

Heat the olive oil in an 8 quart stock-pot. Saute the onions until they are clear and fragrant, then add the garlic, paprika and black pepper. Let the aromatics and seasonings cook for about 1 minute.

Add the cubed salt pork to the pot and brown it on all sides.

Rinse the pigeon peas and add them to the pot. Add 5 cups of water, and drop in the bay leaves and one bouillon cube. Stir and bring the pot to a boil.

Once the pot starts boiling, cover the pot and let it simmer over a low flame for 1 and ½ - 2 hours. Make sure to stir the pigeon peas every 30 minutes or so to prevent them from sticking to the bottom of the pot. Add more boiling water to the pot as needed (some liquid will evaporate and get soaked up by the peas as they cook).

Taste the broth and add another bouillon cube if needed. Add the linguiça and squash and top off with more boiling water (just enough to submerge the squash and linguiça). Place the cabbage on top of the peas, cover the pot, and let cook for another 30 minutes more over a low flame. 

Once the last 30 minutes are up, give the broth a final taste. It should have plenty of flavor and the pigeon peas and squash should be tender but not mushy. The cabbage should be soft and wilted. Once satisfied with the taste and texture of the dish, turn the flame off. Use a wooden spoon to mix the pigeon peas one last time to distribute the linguiça, squash and cabbage. Remove from heat and serve over white rice.