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Red red (black-eyed peas in palm oil)

Name: Red red (black-eyed peas in palm oil)
Total time: 55 min
Yield: serves 4
Ingredients: 400 g Black-eyed peas; 3 tbsp Palm oil; 1 Onion; 3 Tomato; 1 Chili pepper; 1 tsp Salt; 2 Plantain; 2 tbsp Olive oil

Preparation time: 55 min
Servings: serves 4

Ingredients

serves 4

Black-eyed peas — to buy400 g
Palm oil — to buy3 tbsp
Onion — to buy1
Tomato — to buy3
Chili pepper — to buy1
Salt — to buy1 tsp
Plantain — to buy2
Olive oil — to buy2 tbsp

Preparation

Soak the black-eyed peas for several hours if using dried ones, then cook in water for 30-35 minutes until tender; drain, keeping a little cooking water.
Heat the palm oil in a pot, cook the sliced onion for 5 minutes until translucent.
Add the chopped tomato and chilli, simmer for 10 minutes over medium heat until the sauce takes on a deep orange-red colour, characteristic of the dish.
Add the drained beans and a little of their cooking water, simmer for another 10 minutes so the flavours meld together.
Adjust the salt.
Meanwhile, fry the plantain rounds for 3-4 minutes per side in a little oil, until nicely golden.
Serve the beans topped with the fried plantain rounds.