1. Heat oil in a large high-sided skillet over medium heat. 2. Add onion and cook about 10 minutes or until golden and tender, stirring frequently. 3. Stir in garlic, ginger and cayenne and cook for 1 minute, stirring constantly. Add tomatoes and peas and bring to a simmer. Cook 15 minutes or until peas are tender and flavors blended. Stir in salt. 4. Meanwhile, melt butter in a separate skillet over medium-high heat. Reduce heat to medium, add plantains or bananas and cook about 5-8 minutes or until browned on both sides, gently flipping halfway through cooking. 5. Serve alongside black-eyed peas in a shallow bowl. ---------------------------------------------------------------------------
Nutrition
Ingredients
