Red-Red

4 cups shelled crowder peas (or other cowpeas ... Mississippi Silvers are my favourite variety for this dish)

water

¼ cup red palm oil

2 onions, chopped

1 habanero, minced (or less or more for preferred spiciness)

5 cloves garlic, minced

2 tbsp ginger, grated

1 bouillon cube

1 tbsp paprika

12 oz tomato paste

salt and pepper to taste

roasted or fried plantain rounds (use ripe plantains)

Cook crowder peas in water until tender, circa 30-40 minutes. When done, drain but reserve cooking water.

Meanwhile, warm palm oil over medium heat. Add onions and sauté until softened, about 5 minutes. Add next five ingredients and cook for a few more minutes.

Add tomato paste; scrape off any browned bits from the bottom of the pan.

Add crowder peas and as much of reserved cooking water as needed to reach desired consistency. (Optional: purée sauce with a blender before adding peas.)

Simmer for 10-15 minutes.

Add salt and pepper to taste. Also check for spiciness. Red-red is meant to be hot, so if it’s not hot enough, add cayenne or a hot sauce until desired level of heat is reached.

Serve with plantain rounds.

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Red-Red