Soak your beans (black-eyed peas) in water overnight in double the amount of water as the beans.
Boil your beans in water for 1h30mins until soft.
Chop your onion. Add 4 tbsp of coconut oil to a pot on a medium heat and cook your onions.
When the onions are almost translucent, add your grated ginger and crushed garlic and cook for 2 minutes.
Add your half tin of chopped tomatoes plus salt, chilli/kpakposhito and any other seasoning you desire. Let the mixture simmer for 20 minutes, stirring occasionally to avoid burning.
Add your beans and stir for 2 more minutes. Take them off the heat to cool down and once cooled, mash slightly. Your beans are ready!
Chop your plantain into 1-inch thick circles and place them on a baking tray lined with foil. Drizzle 1 tbs of coconut oil on them and let them cook in the oven for 10 minutes at 180*C until soft.
Once soft, mash them, add your egg yolk and salt to taste. Mix together to create a smooth mixture.
Brush coconut oil into the holes of a cupcake tin and add your mashed plantain to form a hollow cup shape. Place back in the oven for 10-15 more minutes until golden brown.
When brown, let them cool down for 2 minutes then add your bean mixture into the cups. Top with garri for some extra flare. Enjoy!