Viral Beans Porridge with Plantains and Fish

Sort and rinse 4 cups of black-eyed peas. Add to a large pot with 8 cups of water. Bring to a boil, then reduce heat and simmer for 60-70 minutes until very tender.

Roughly chop 2 red bell peppers, 4 Roma tomatoes, 2 Scotch bonnet peppers, and 1 red onion. Blend them in a food processor until smooth to create the stew base.

Slice the remaining 1 red onion thinly. Cut 4 large ripe plantains into diagonal slices. Cut 2 lbs of fish fillets into medium portions and season with 1 tsp of salt.

In a large skillet, heat 1 cup of vegetable oil over medium-high heat. Fry the plantain slices until golden brown on both sides. Remove and drain on paper towels. In the same oil, pan-fry the seasoned fish pieces for 3-4 minutes per side until cooked through. Set aside.

In a separate large pot, heat 1/2 cup of red palm oil over medium heat for 2 minutes. Add the sliced onions and sauté for 3 minutes. Pour in the blended stew base, 1/4 cup ground crayfish, 2 bouillon cubes, and 1 tsp salt. Cook for 15 minutes until the stew thickens and the oil rises to the top.

Gently fold the cooked, tender beans (along with any remaining starchy cooking liquid) into the stew base. Simmer together for 10 minutes to meld the flavors.

Serve the hot beans porridge in bowls, generously topped with the fried plantains and pan-fried fish.