Clean the canana and cut it into pieces not too small. Fry the meatballs and reserve..
Make a sofrito with the onion, the garlic and the tomato, with little fire. Add the canana and cook for about 20 minutes, adding a little water from time to time to prevent them from catching..
Then add the meatballs, a glass of brandy and the peas. If little juice remains, add a little water and do not put out the fire until you see the cooked peas.