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Method

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1. Put the black-eyed peas and water in a large pot, bring to a boil and simmer for 40 to 50 minutes, until soft. Do not drain.

   Mark done Start 40 min timer

2. Heat the palm oil in a large pan over medium heat and cook the onion for 5 minutes, until soft. Add the ginger and cook for 1 minute.

   Mark done Start 5 min timer

3. Add the tomatoes and tomato paste and cook for 10 minutes, until the tomatoes have broken down and the oil has separated.

   Mark done Start 10 min timer

4. Stir the sauce into the peas with their cooking water, add the scotch bonnet and salt and simmer for 15 minutes, until thick. Remove the chilli.

   Mark done Start 15 min timer

5. Heat 1 cm of oil in a frying pan over medium heat and fry the plantain slices for 2 minutes per side, until deep golden and caramelised. Drain.

   Mark done Start 2 min timer

6. Serve the beans in bowls with the fried plantain alongside.

   Mark done

Chef’s Tips

• Use very ripe plantains, with black skins. They caramelise and are sweet.
• Leave the scotch bonnet whole for flavour without much heat.
• Palm oil gives the dish its colour and flavour, but vegetable oil with a little paprika works.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Fried ripe plantain
• Gari (cassava flakes)
• Avocado

Storage & Reheating

Keep the beans in the fridge up to 4 days. They thicken, so thin with a little water when reheating. Freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.