In a pot, add black-eyed peas and pour cold water on them. Wash the dried black-eyed peas twice. Drain the water each time. Soak the black-eyed peas for about 8 hours or overnight.

Once they are soaked long enough, drain the black-eyed peas and wash them again with water.

Place the black-eyed peas in a medium-sized pot, and pour enough water so that they are covered, and the water level is about 2 inches above the black-eyed peas.

Place the pot over medium heat and let the black-eyed peas cook for about 60 minutes, or until they are tender. Once done, set them aside.

In a large pot, heat two tablespoons of palm oil. Add chopped onion and cook for about 3 minutes until they are translucent.

Add grated ginger, minced garlic, bell pepper, and green onion. Sauté for a minute or two.

Next, add chopped tomatoes, tomato sauce, bouillon, cayenne pepper, curry powder, black-eyed peas, and black pepper.

Mix well, then let the mixture cook for about 10 minutes.

Using a potato masher, mash black-eyed peas slightly so that the stew gets creamy.

Add two tablespoons of palm oil, and season it with salt to taste. Serve this stew with either baked or fried plantains.