Black-Eyed Peas and Tomatoes with Sauteed Plantains (Or Bananas)

Name: Black-Eyed Peas and Tomatoes with Sauteed Plantains (Or Bananas)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Hausa-Fulani & Northern Nigerian
Ingredients: 1 tbsp olive oil; 1 onion; 1 garlic clove; 0.5 tsp grated fresh ginger; 0.125 tsp cayenne pepper; 1 can crushed tomatoes (28 ounce); 1 can black-eyed peas (15 ounce); 0.25 tsp sea salt; 1 tbsp butter; 1 large ripe plantain

A West African side dish of tomatoes, black-eyed peas and plantain, seasoned with clove and ginger and simmered on the stove.

50 min · Serves 4 · Easy

Method

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Time: Prep 15 min · Cook 35 min · 50 min total
Difficulty: easy

1
Heat oil in a large high-sided skillet over medium heat. Add onion and cook about 10 minutes or until golden and tender, stirring frequently.
10 min
2
Stir in garlic, ginger and cayenne and cook for 1 minute, stirring constantly. Add tomatoes and peas and bring to a simmer. Cook 15 minutes or until peas are tender and flavors blended. Stir in salt.
3
Meanwhile, melt butter in a separate skillet over medium-high heat. Reduce heat to medium, add plantains or bananas and cook about 5-8 minutes or until browned on both sides, gently flipping halfway through cooking.
8 min
4
Serve alongside black-eyed peas in a shallow bowl.