Roasted Black-Eyed Pea and Peanut Stew with Spiced Plantains

Name: Roasted Black-Eyed Pea and Peanut Stew with Spiced Plantains
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 240 g dried black-eyed peas, soaked overnight and drained; 30 ml vegetable oil; 1 medium onion, finely diced; 3 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 medium red bell pepper, diced; 400 g canned crushed tomatoes; 400 ml vegetable broth; 60 g creamy peanut butter (unsweetened); 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper; Salt to taste; 2 large ripe plantains, peeled and sliced into 1 cm thick rounds; 1/2 tsp ground cinnamon; 1 tbsp honey; Fresh cilantro leaves for garnish (optional)

A West African-inspired dish combining roasted black-eyed peas and a creamy peanut stew, paired with cinnamon-spiced roasted plantains for a balanced sweet-savory bite.

Prep15 minCook40 minTotal55 minServes4Difficultymedium

Method

How to make it

01
Preheat the oven to 200°C (400°F).
02
Spread the drained black-eyed peas on a baking sheet and roast for 20 minutes, shaking the pan halfway, until lightly browned and fragrant.
03
Meanwhile, toss the plantain slices with honey and cinnamon in a bowl until evenly coated. Arrange them on a parchment-lined baking sheet.
04
Roast the plantains in the oven alongside the peas for 15 minutes, flipping once halfway, until golden and caramelized. Remove and set aside.
05
Heat the vegetable oil in a large saucepan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
06
Add the garlic, ginger, and red bell pepper; cook for another 3 minutes until softened and aromatic.
07
Stir in the roasted black-eyed peas, crushed tomatoes, and vegetable broth. Bring to a simmer and cook uncovered for 15 minutes, stirring occasionally.
08
Reduce heat to low and whisk in the peanut butter until fully incorporated. Add smoked paprika, cumin, cayenne, and salt to taste. Simmer for 5 minutes to thicken slightly.
09
Serve the stew hot, topped with the roasted spiced plantains and garnished with fresh cilantro if using.

From the editor

Cooking tips

Soaking the black-eyed peas overnight reduces cooking time and helps achieve even roasting and tenderness.
If you can't find fresh ginger, substitute with 1/2 tsp ground ginger, adjusting to taste.
To keep plantains from sticking while roasting, line your baking sheet with parchment paper or lightly oil the pan.
Leftover stew can be refrigerated for up to 3 days and reheated gently on the stove, adding a splash of broth to loosen if needed.

Published July 11, 2026