Plantains with black-eyed peas Recipe
Print recipe| Serves | 4 |
| Prep time | 20 minutes |
| Cook time | 2 hours, 40 minutes |
| Total time | 3 hours |
Ingredients
- 300g black-eyed peas
- 100g onion (chopped)
- 1 Large tomato
- 2 tablespoons tomato puree
- 2 hot chilies (pounded to a paste)
- 1l boilling water
- 3 tablespoons oil
- 300g cooked prawns
- 3 Large ripe plantains (cut in slices)
- 1/2 teaspoon salt
- oil for frying
Directions
| 1. | If you are using fresh black-eyed peas, wash and pick over the black-eyed peas, then place in a pot, cover with plenty of water and boil for 2 minutes |
| 2. | Remove from the heat and set aside for 90 minutes to soak then return to heat (use the same water), bring to a boil , reduce to a simmer and cook, covered for about 2 hours. If using frozen beans (like I did), follow the instructions on the package to thaw and cook them. |
| 3. | Add the onion, tomato, chilies to the beans and cook uncovered for 15 minutes. |
| 4. | Add the tomato puree, oil and the prawns. Cover and simmer for 10 minutes. |
| 5. | Remove the cover and continue cooking for 5 minutes or until the mixture is quite dry |
| 6. | Sprinkle the plantains with sea salt then deep fry in the oil until golden brown |
| 7. | Drain on absorbent paper. Serve the black-eyed pea stew with the fried plantains. |
