Red red (Red-red)

Instructions

1. Soak the black-eyed peas overnight in cold water, then rinse them and remove the skins that float to the surface.
2. Bring the peas to a boil in 1 liter of water with a pinch of food-grade salt, then cook over medium heat for 40 minutes until tender but not falling apart.
3. Meanwhile, blend the tomatoes, chili and half the onion into a smooth purée.
4. In a large saucepan, heat the palm oil for 2 minutes over medium heat until it becomes more fluid, then fry the remaining sliced onion for 5 minutes.
5. Add the tomato purée and tomato paste, then let it reduce for 10 minutes, stirring regularly, until you have a thick, glossy sauce.
6. Drain the peas, keeping some of the cooking water, add them to the sauce and mix, then simmer for 10 minutes, adding cooking water if needed.
7. Peel the plantains, cut them into thick rounds or cubes, then fry them in the hot oil for 3 to 4 minutes until golden.
8. Serve the peas piping hot with the fried plantains on the side.