Smoked Mackerel Red-Red with Kelewele-Spiced Plantain

Method

1. Pick over and rinse the beans, then soak them overnight (at least 8 hours) in plenty of cold water.

   Add in this stepDried black-eyed beans 120 g

2. Drain the beans and put them in a 20 cm pot with the water and bay leaves. Bring to the boil on high heat, turn down to medium-low heat and simmer for 40 min, skimming off the foam. When creamy-soft, drain, keeping a cup of the liquid, and discard the bay leaves.

   Add in this stepWater (for the beans) 1,100 mlBay leaves 1

   high heat→medium-low heat

3. Roughly chop the onion, tomatoes, Scotch bonnet, garlic and half the ginger and blend until smooth. This purée gives the sauce its depth.

   Add in this stepOnion 1Medium tomatoes 2Scotch bonnet chilli (or habanero) ½Garlic cloves 2Fresh ginger (sauce and plantain) 7.5 g

4. Warm the palm oil in a 20 cm pan on medium heat, fry the tomato paste for 1 minute, then pour in the purée and cook it down for 18 min, stirring often, until the liquid has evaporated, the sauce is thick and red oil separates and pools at the edges. Half-cover with a lid if it spits.

   Add in this stepRed palm oil 3 tbspTomato paste 1 tbsp

   medium heat

5. Add the shrimp powder, crumbled stock cube, beans and half a cup of the bean liquid, and lay the smoked mackerel on top in large flakes. Simmer on low heat for 10 min, crushing some beans with a spoon for creaminess and folding the fish in gently so it doesn't break up too much. Season with salt at the end, as smoked fish is salty.

   Add in this stepGround dried shrimp 1½ tbspChicken stock cube ½Smoked mackerel (ready to eat, skin and bones removed) 120 gSalt to taste

   low heat

6. Peel the plantains and cut into 2 cm cubes. Grate the remaining ginger finely and toss it with the plantain, cayenne and salt, then leave for 10 min: this is the seasoning of kelewele, Ghana's favourite street snack.

   Add in this stepRipe plantains 1½Fresh ginger (sauce and plantain) 7.5 gCayenne pepper ½ tspSalt (for the plantain) 1 pinch

7. Pour about 1 cm of oil into a 22 cm frying pan and heat on medium heat to 175 °C, then fry the plantain for 4 min, turning, until deep caramel outside with slightly crisp edges. Keep the temperature steady so the ginger doesn't burn, and drain on kitchen paper.

   Add in this stepVegetable oil (for frying the plantain) 200 ml

   medium heat

8. Slice the red onion paper-thin, soak in cold water for 5 minutes and drain. Serve the red-red topped with the red onion, with the plantain alongside.

   Add in this stepRed onion ¼