Ghanaian red red: tomato black-eyed beans with baked plantain

Ingredients

For 1 serving

• Black-eyed peas65 g
• Plantain130 g
• Chopped tomatoes200 g
• Onion70 g
• Garlic1 clove
• Ginger5 g
• Chili pepper0.5
• Paprika1 teaspoon
• Peanut oil12 g
• Saltto taste

Contains: nuts,

Method

1. The night before, soak the black-eyed beans in plenty of cold water. When you're ready to cook, drain them, cover with fresh water, bring to the boil and simmer over medium heat for 30 minutes, until tender; salt towards the end and drain, keeping a ladle of the cooking water.
2. Meanwhile heat a conventional oven to 200 °C. Peel the plantain, slice it into roughly 1 cm rounds, brush with a little of the oil and bake on a lined tray for 20 minutes, turning halfway, until golden and soft.
3. Chop the onion, garlic, ginger and chilli. Heat the rest of the groundnut oil in a casserole over medium heat and fry them with the paprika for 4 minutes, until the onion is soft.
4. Add the chopped tomatoes and a pinch of salt and cook for 10 minutes, until the sauce is thick and deep red.
5. Add the beans with a little of their cooking water and cook for another 10 minutes, stirring, until they've taken on the flavour and the sauce coats them.
6. Serve the red red with the plantain rounds.