Red Red

Ingredients

• 1 pound black-eyed peas, dried – picked over and rinsed
• 8 cups water
• 2 each bay leaves
• 0.5 cup red palm oil
• 3 cups onion – finely chopped
• 1 tablespoon ginger – grated
• 4 cloves garlic – minced
• 2 tablespoons tomato paste
• 1.5 pounds tomatoes – diced
• 1 each Scotch bonnet chile – stemmed and pierced
• 8 ounces smoked mackerel – skinned and flaked
• 2 teaspoons kosher salt
• 0.5 teaspoon ground black pepper
• 2 cups vegetable oil
• 4 each plantain – peeled and sliced 0.5-inch thick on a bias

Instructions

1. Soak the black-eyed peas in plenty of cool water for 8–12 hours; drain and rinse.
2. Combine the soaked peas, 8 cups water, and bay leaves in a large pot. Bring to a boil, skim foam, then simmer gently, partially covered, until tender but intact, 45–60 minutes. Drain, discarding bay leaves, and reserve 1 cup of the cooking liquid.
3. Heat the red palm oil in a wide pot over medium heat until shimmering. Add the onion and cook, stirring, until softened and lightly golden, 8–10 minutes.
4. Stir in the ginger and garlic; cook until fragrant, about 1 minute.
5. Add the tomato paste and fry, stirring, until it darkens to a brick red and the oil stains, 2–3 minutes.
6. Add the diced tomatoes and the pierced Scotch bonnet. Simmer, stirring occasionally, until thick, glossy, and the oil begins to separate at the edges, 12–15 minutes.
7. Stir in the cooked black-eyed peas and about 1 cup reserved bean cooking liquid to loosen. Simmer 10–15 minutes to meld flavors, then gently fold in the smoked mackerel and warm through, 3–5 minutes.
8. Season the stew with the kosher salt and black pepper to taste. Remove the Scotch bonnet if you prefer less heat; keep the stew warm over low heat.
9. For the plantains, heat the vegetable oil in a deep skillet over medium heat to 350°F. Fry the sliced plantains in batches, turning once, until deep golden and edges crisp, 4–6 minutes total per batch. Drain on paper towels.
10. Serve the red red hot with the fried plantains alongside.