WHAT YOU NEED
For a serving of 4-6
- 4 medium tomatoes
- 1 large onion (chopped)
- 1 clove of pressed garlic
- 100ml red palm oil or vegetable oil
- 2 chillies (optional)
- Salt to taste (± 1 seasoning cube)
- 1 teaspoon of ground ginger
- 500g black-eyed peas or red beans
- 4 very ripe plantains
- Vegetable oil (for deep frying)
- Some salt and/or pepper
BEANS: Wash and soak beans in cold water for 1 hour. Then, in a large pot and using 2 litres of water, boil your beans. The pot should be partially closed. After ± 5 minutes, reduce the heat and simmer the beans for ± 1,5 hours, or until they are soft (mushy even). If more water is needed during the boil, add only boiling water to it. When the beans have cooked, drain them in a colander and set aside.
In another pot, heat the oil and add the onions, garlic, chillies and ginger. After ± 3 minutes, stir in the mashed tomatoes and add your salt and pepper and/or seasoning cube. Add water and cook for ± 10 minutes before stirring in the beans. Cook, stirring intermittently for 15 more minutes. Now they are ready for serving.
PLANTAIN: Cut both ends and cut through skin length-wise. Peel. Cut into diagonal pieces. Season with a bit of salt and pepper (optional). Heat oil and when it is hot, fry the plantain pieces. Toss them occasionally to ensure all are cooked. When they are all brown, remove and drain in kitchen paper. Serve.