Red Red

Rinse the black-eyed peas, cover with water and leave to soak overnight (8–12 hours). In the morning, drain the water, rinse the peas and transfer them to a pot.

Cover the peas with 1200 ml fresh water, bring to a boil, reduce the heat and simmer covered for 60–90 minutes, until the beans are tender but not falling apart. Drain, reserving 250 ml of the cooking liquid.

Blend the canned tomatoes with half the onion until smooth to make a sauce. Finely chop the garlic, ginger and habanero.

Heat the red palm oil in a heavy pot over medium heat. Add the remaining onion and cook for 5–7 minutes until softened. Add the garlic, ginger and habanero, stir and cook for another 30 seconds.

Pour in the tomato sauce, add the vegetable stock and the reserved 250 ml of cooking liquid. Simmer uncovered over low heat for 20–30 minutes, stirring occasionally, until the sauce thickens.

Add the cooked peas, season with salt to taste and simmer for another 10–15 minutes. Mash a few spoonfuls of peas against the side of the pot to thicken the stew further.

Peel the plantains and cut into slices about 1 cm thick. Heat frying oil in a wide skillet and fry the plantains in batches for 3–4 minutes per side until golden brown.

Serve the red red hot, with the fried plantain alongside.