In a medium pot, heat the palm oil over medium heat. When it's hot, saute the onions for about 3 minutes, then add paprika, bouillion cubes and saute for another 5 minutes or until everything is very soft. If omitting bouillon cube, remember to season with salt to taste.

Add tomato, scotch bonnet and simmer for at least 10 minutes.

Add black eyed peas and stir well. Simmer for about 30 minutes adding up to 1/2 cup of water and allowing to reduce until 'dry' again and oil separates.

Serve with kaklo

Place scotch bonnet and ginger into blender. Blend until smooth add 1-2 tabspoons of water to help with this.

Add your peeled ripe plantain to blender and blend until smooth and combined.

Pour blended plantain into bowl, add salt, add flour and mix well.

In a shallow frying pan, add enough vegetable oil to come up about half way into the pan. Heat oil on medium heat.

Use a spoon to scoop a large tablespoon full of batter into hot oil, watching so it does not burn and flipping so it browns and cooks on both sides.

depending on how large you scoop the kaklo cooking time will vary but I always suggest testing one kaklo in your oil before frying all of your batter.

After you have fried all your batter, drain on paper towel and serve with bean stew.

Top your bean stew with gari if you like.