Fried Plantain and Black-Eyed Pea Stew with Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired african (vegetarian, gluten-free) ready in about 75 minutes pairs large, diced onion, medium, chopped fresh plum tomatoes, tomato paste 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 a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (14 ratings) Prep: 15 min Cook: 60 min Serves 4 African cuisine 380 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Fried Plantain and Black-Eyed Pea Stew with Tomato Sauce take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fried Plantain and Black-Eyed Pea Stew with Tomato Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced onion from drying out.

Can I substitute ingredients in Fried Plantain and Black-Eyed Pea Stew with Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fried Plantain and Black-Eyed Pea Stew with Tomato Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Fried Plantain and Black-Eyed Pea Stew with Tomato Sauce vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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