Ghanaian red red: black-eyed peas with plantain

Ingredients

For 1 serving

• Black-eyed peas60 g
• Plantain120 g
• Canned peeled tomatoes200 g
• Onion50 g
• Ginger5 g
• Garlic1 clove
• Paprika1 teaspoon
• Chili pepper0.5
• Peanut oil10 g
• Saltto taste

Contains: nuts,

Method

1. Rinse the dried black-eyed peas, cover them with plenty of cold water, bring to the boil and simmer over medium-low heat for 30 minutes, until tender but whole; salt them at the end and drain.
2. Meanwhile preheat the oven to 200 °C (conventional) and line a tray with baking paper; finely chop the onion and garlic, grate the peeled ginger and chop the chilli.
3. When the beans have 20 minutes left, peel the plantain, cut it into 1 cm diagonal slices, toss with half the oil and bake at 200 °C for 20 minutes, turning halfway, until golden and caramelised.
4. At the same time heat the remaining oil in a saucepan over medium heat and fry the onion, garlic, ginger and chilli with the paprika for 5 minutes, until the onion is soft and the oil turns red.
5. Add the crushed tinned tomatoes and the drained beans, season with salt and simmer over low heat for 15 minutes, until the stew is thick; serve it with the plantain.