Fried Plantain and Black-Eyed Pea Stew with Tomato Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Sweet fried plantains paired with a savory black-eyed pea stew simmered in a rich tomato and onion sauce — a comforting Nigerian-inspired dish. This African recipe (vegetarian, gluten-free), ready in about 75 minutes, pairs ripe plantains, black-eyed peas, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large, peeled and sliced into 1/2-inch pieces ripe plantains
• 1 cup, soaked overnight and drained black-eyed peas
• 1 large, diced onion
• 4 medium, chopped fresh plum tomatoes
• 2 tbsp tomato paste
• 1/2 cup, divided vegetable oil
• 2 cloves, minced garlic cloves
• 1, deseeded and finely chopped scotch bonnet pepper
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups water

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Instructions

1. Step 1: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Add 2 large peeled and sliced ripe plantains and fry for 3-4 minutes per side until golden brown and caramelized. Remove and drain on paper towels.
2. Step 2: In a separate pot, add 1 cup soaked and drained black-eyed peas and 2 cups water. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes until the peas are tender, adding more water if needed.
3. Step 3: While the peas cook, heat the remaining 1/4 cup vegetable oil in a saucepan over medium heat. Add 1 large diced onion, 2 minced garlic cloves, and 1 finely chopped deseeded scotch bonnet pepper. Sauté for 5 minutes until fragrant and translucent.
4. Step 4: Stir in 4 chopped fresh plum tomatoes and 2 tbsp tomato paste, cooking for 10 minutes until the tomato sauce thickens and the oil begins to separate.
5. Step 5: Add 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to the sauce; stir well.
6. Step 6: Once black-eyed peas are tender, drain any excess water and add the peas to the tomato sauce. Simmer together for 10 minutes to allow flavors to meld.
7. Step 7: Serve the black-eyed pea stew hot alongside the fried plantains for a balanced sweet and savory meal.