Ghanaian Red Red

Drain and rinse the cooked black-eyed peas. Check a few with a fork; they should mash easily. If still firm, simmer them separately until tender before starting the stew.

Warm the red palm oil in a heavy saucepan over medium-low heat until fluid, without letting it smoke. Add the onions and cook for 7 to 8 minutes, stirring, until softened and lightly golden.

Add the garlic, ginger and minced Scotch bonnet and cook for 1 minute. Stir in the tomato paste and cook for 2 minutes, scraping the pan, until the paste darkens slightly.

Pour in the tomatoes and add half the salt and the black pepper. Simmer over medium-low heat for 15 minutes, stirring often, until the sauce thickens and small beads of red oil appear at the edges.

Add the black-eyed peas and stock. Bring to a gentle simmer and cook uncovered for 12 to 15 minutes, stirring occasionally. Mash a spoonful of peas against the pan to thicken the sauce while leaving most whole.

While the stew simmers, slice the peeled plantains diagonally about 1 cm thick and pat dry. Sprinkle with the remaining salt just before frying.

Heat the sunflower oil in a large frying pan over medium heat. Fry the plantains in two batches, in one layer, for 3 to 4 minutes per side until deep golden and tender. Lift onto a rack or paper-lined plate.

Remove the stew from the heat when the sauce coats the peas but remains spoonable. Divide between six plates and serve with the fried plantain alongside.