Anna Haugh and Eilish O’Carroll served up a tasty ata dindin (Nigerian spicy red pepper salsa/stew) with black eye bean fritters and pap on Anna Haugh’s Big Irish Food Tour.

The ingredient for the ata dindin are: 4 pointed red peppers, grated, 1 red onion, grated, 2cm piece fresh root ginger, peeled and grated, 5 garlic cloves, grated, 3 red chillies, chopped, 2 red bird’s-eye chillies, halved, 1 vegetable stock cube, crumbled, 2 tbsp olive oil, 1 onion, sliced, 2 sprigs fresh thyme, leaves only and 6 cherry tomatoes, chopped.

For the fritters: 20 red chillies, chopped, 1 red onion, chopped, 1 pointed red pepper, seeds removed, chopped, 150g dried black eyed beans, soaked in water overnight, 1 vegetable stock cube, crumbled, neutral oil, for frying, salt and freshly ground black pepper.

For the pap: 125g pap flour or cornflour, pinch sugar, 250ml oat milk and pinch salt.

See recipes by Anna in her book titled: Cooking with Anna: Modern home cooking with Irish heart available from Amazon now.