½ red scotch bonnet chilli, deseeded and diced
2.5cm/1in piece fresh root ginger, finely grated
5cm/2in fresh root ginger, grated
4-6 ripe plantains, peeled and cut into chips
2 red onions, finely chopped
1 small red onion, grated
4 plum tomatoes, roughly chopped
200g/7oz dried black-eyed beans or 1 x 400g tin black-eyed beans, drained and rinsed
1 x 400g tin chopped tomatoes
½ tbsp dried chilli flakes
½tsp ground black pepper
1 tbsp cayenne pepper
½ tbsp chilli powder
1 tbsp ground cinnamon
½ tbsp ground cloves
½ tsp curry powder
2 tbsp ground ginger
1 tbsp ground nutmeg
handful roasted peanuts, crushed
1 tsp sea salt
pinch sea salt
1 tbsp tomato purée
75ml/2½fl oz vegetable oil
vegetable oil, for deep-frying