Ingredients:
300g dried black-eyed peas
1l boiling water
100g onion, chopped
1 large tomato, chopped
2 hot chillies pounded to a paste
2 tbsp tomato purée
3 tbsp oil
300g cooked prawns (shelled)
3 large plantains, cut into 6mm slices
1/2 tsp salt
250ml oil for deep frying
Method:
Wash and pick over the black-eyed peas then place in a pot, cover with plenty of water and boil for 2 minutes. Remove from the heat and set aside for about 90 minutes to soak then return to the heat (use the same water), bring to a boil, reduce to a simmer and cook, covered, for about 2 hours.
Add the onion, tomato and chillies to the beans and cook, uncovered, for 15 minutes. Now add the tomato purée, oil and the prawns. Cover and simmer for 10 minutes (do not stir). Remove the cover and continue cooking for 5 minutes (or until the mixture is quite dry).
Sprinkle the plantains with sea salt then deep fry in the oil until golden brown. Drain on absorbent paper. Serve the black-eyed pea stew with the fried plantains.
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