You’ll Need
For the Red Red
3 x 400g tins black-eyed peas, drained
1 large onion, finely chopped
2 garlic cloves, finely grated
20g fresh ginger, finely grated
1 x 400g tin chopped tomatoes
1 tbsp tomato puree
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 tbsp red palm oil or vegetable oil
250ml hot vegetable stock
Sea salt
For the Plantain
2 ripe plantains, cut into 1cm slices
1 tsp vegetable oil
Pinch of sea salt
Optional but dangerous
Freshly cooked rice
Chopped spring onion
Extra chilli
Equipment
One 1.8-litre deep heatproof dish and foil
Method
Preheat your air fryer to 180°C.
Put the onion and oil in the heatproof dish and air fry for 6 minutes.
Stir in the garlic, ginger, tomato puree, paprika and cayenne and cook for 2 minutes.
Add the tomatoes, black-eyed peas, stock and salt. Cover tightly and air fry for 15 minutes.
Mash a ladleful of peas against the side and stir them back in to thicken the stew.
Toss the plantain with the oil and salt and air fry at 195°C for 10-12 minutes, turning once.
Uncover the stew for its final 5 minutes if it needs reducing.
Divide between pots and pile the caramelised plantain on top.