Finely chop the onion. Blend the tomatoes with the scotch bonnet and ginger.

Ingredients

• 900 gCowpeas, common (blackeyes, crowder, southern), mature seeds, cooked, boiled, without salt
• 60 gOil, palm
• 200 gOnions, raw
• 400 gTomatoes, red, ripe, raw, year round average
• 40 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
• 10 gPeppers, hot chili, red, raw
• 10 gGinger root, raw
• 200 gBeverages, water, tap, drinking
• 6 gSalt, table
• 700 gPlantains, yellow, raw
• 70 gOil, vegetable, soybean, refined

Method

1. Finely chop the onion. Blend the tomatoes with the scotch bonnet and ginger.
2. Heat the palm oil for 2 minutes to 160 °C, fry the onion for 6 minutes, add the tomato paste and fry for 3 minutes.
3. Add the tomato mixture, 200 g water and 5 g salt and cook uncovered for 15 minutes into a thick sauce. Stir in the cooked peas, lightly mash some of them and simmer for 10 minutes.
4. Cut the plantains diagonally into 1 cm slices and season with 1 g salt. Deep-fry in batches in about 700 g oil heated to 175 °C for 4 minutes until golden and drain; 70 g oil (10 % of the plantain weight) is counted.
5. Divide the peas into 5 portions and add a fifth of the fried plantain to each.