Red Red

Ingredients

• 1 cups Black Eyed Beans
• 2 pcs Plantain
• 1 pcs Red Onion
• 2 pcs Tomato
• 20 g Ginger
• 2 pcs Garlic
• 1 pcs Scotch Bonnet
• 7 tbsp Palm Oil
• 2 tbsp Tomato Paste
• 120 g Smoked Mackerel
• 2 pcs Bay Leaves
• 1 tbsp Ground Crayfish
• 1 tbsp Kosher Salt
• 0.5 tsp Black Pepper
• 1 pcs Lime

Method

1. Put {black_eyed_beans} in a medium pot, cover well with water, add {bay_leaves} and a pinch of {kosher_salt}, then bring to a gentle boil over medium heat. Cook until the beans are tender but still whole, skimming as needed, about until they crush easily between your fingers.
2. Slice {red_onion} thinly, chop {tomato}, mince {ginger} and {garlic}, and chop {scotch_bonnet}. Keep a small handful of {red_onion} aside for serving so it stays crisp.
3. Heat {palm_oil} in a wide saucepan over medium heat until shimmering. Add the prepared {red_onion} with a pinch of {kosher_salt} and sweat until softened and lightly golden. Stir in {ginger}, {garlic}, and {scotch_bonnet}; cook until fragrant. Add {tomato_paste} and cook until it darkens slightly, then add {tomato}, {black_pepper}, and {ground_crayfish}. Reduce over medium-low heat until jammy and the {palm_oil} starts to separate, which deepens the stew.
4. Peel and slice {plantain} on a diagonal. Heat a shallow layer of {palm_oil} in a skillet over medium heat and fry the {plantain} in uncrowded batches until deep golden outside and tender inside. Sprinkle lightly with {kosher_salt} as they come out so the seasoning sticks.
5. Drain the cooked {black_eyed_beans}, reserving a little cooking liquid. Fold the {black_eyed_beans} into the stew with {smoked_mackerel} and a splash of the bean liquid, then simmer over low heat until the flavors meld and the beans are stained red. Taste and adjust with {kosher_salt} and a squeeze of {lime} for brightness.
6. Spoon the hot bean stew beside the fried {plantain} and scatter over the reserved {red_onion}. Finish with another light squeeze of {lime} for a fresh sharp edge against the rich stew.