Red red stew with spiced plantain

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 garnish
• 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

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