Red Red

Warm red palm oil in a saucepan and cook onion until soft. Add garlic, ginger and scotch bonnet for 1 minute, then add canned tomatoes and cook until thick and the oil rises to the top.

Add black eyed peas, water and salt to tomato stew base and simmer, stirring now and then, until thick and some beans start to break down.

While the stew simmers, toss plantains with vegetable oil and air fry in a single layer, flipping halfway, until caramelized and soft.

Serve bean stew with caramelized plantain on the side.