Ingredients

• 2 tbsp ground ginger
• 1 tbsp ground cinnamon
• 1 tbsp ground nutmeg
• 1 tbsp cayenne pepper
• ½ tbsp ground cloves
• 200g/7oz dried black-eyed beans or 1 x 400g tin black-eyed beans
• drained and rinsed
• 75ml/2½fl oz vegetable oil
• 2 red onions
• finely chopped
• 2.5cm/1in piece fresh root ginger
• finely grated
• ½ tbsp dried chilli flakes
• ½ red scotch bonnet chilli
• deseeded and diced
• ½ tsp curry powder
• ½ tbsp chilli powder
• 1 x 400g tin chopped tomatoes
• 4 plum tomatoes
• roughly chopped
• 1 tbsp tomato purée
• 1 tsp sea salt
• ½tsp ground black pepper
• garri
• for sprinkling
• 1 heaped tbsp kelewele dry spice mix
• from above
• 1 small red onion
• grated
• 5cm/2in fresh root ginger
• grated
• pinch sea salt
• vegetable oil
• for deep-frying
• 4-6 ripe plantains
• peeled and cut into chips
• handful roasted peanuts
• crushed
• handful micro coriander cress
• 1 red chilli
• thinly sliced
• handful nasturtium flowers and leaves

Directions

• Mix the ingredients for the kelewele dry spice mix together in a lidded jar and set aside.
• If using dried beans
• rinse and place in a large saucepan
• cover with water and bring to the boil
• then simmer for at least 1 hour until the beans are tender.
• Heat the oil in a large saucepan over a low-medium heat. Add the onion
• ginger
• chilli flakes and scotch bonnet and fry gently until the onion is translucent.
• Add the curry and chilli powders and stir well. Add the tomatoes
• tomato purée
• salt and pepper and cook for 45–60 minutes.
• Add the beans
• reduce the heat and cook for 30 minutes
• stirring occasionally
• until the beans are tender and the tomatoes have lost their sharp taste.
• For the spiced plantain
• mix the dry spice mix with the onion
• ginger
• salt and 2 tablespoon of oil in a bowl.
• Coat the plantain in the spice mix and leave to marinate for at least 20 minutes.
• Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the plantain chips in batches until they float to the surface and are an even golden colour. Remove with a slotted spoon and drain on kitchen paper.
• To serve
• spoon the stew into large bowls and sprinkle the garri over the top. Serve the plantain on the side
• sprinkled with the crushed peanuts.