3 tbsp palm oil
1 inch ginger
1 clove garlic
1 vegetable, fish or prawn stock cube
1 can black eye peas
tbsp tomato puree
I big salmon
- Wash and soak the beans several hours or the night before.
- Rinse and pick over the beans, removing any stones or discolored beans, then put them in a saucepan, cover them with at least an inch of water, bring it to a boil and boil for 2 minutes, then remove it from the heat and let it sit for an hour. Then, drain off the water and put fresh water in, bring it to a boil, and cook until tender, about an hour.
- While the beans are simmering, prepare the onion and other ingredients.
- Heat the oil in a frying pan, add the onion and saute for about 4 minutes
- Add pepper and tomato paste, allow to cook for 10 minutes
- Add the seasonings and fry a few more minutes over medium heat.
- Remove any skin and bones and add the smoked fish, stir, and add the beans (without the water). A little water from the pot may be added if the stew cooks down too much. After simmering for about 10 minutes. Check the seasonings (especially the salt and pepper) and adjust to taste. Break the fish up to pieces as the stew cooks down.
- Add the cooked beans to the stew when the sauce on the beans is quit thick and lower the heat
- Peel the plantain and slice them into equal sizes as possible
- Deep fry the plantain
- Remove plantain from hot oil and pass through a colander when golden brown
- Serve red red with gari or rice.