To make the ata dindin, place the peppers, red onion, ginger, garlic and chillies into a large glass bowl and mix. Add the crumbled stock cube to the bowl and mix again.

Heat a medium sauté pan on a medium heat and add the oil. Once hot, add the sliced onion and cook for 2–3 minutes, then add the thyme, tomatoes and the pepper mixture and simmer for 10 minutes. You can remove the bird’s-eye chillies before serving, if you wish.

To make the akara, place the chopped chillies into a bowl of cold water. Allow to soak for 5 minutes, then drain.

Place the red onion, pepper and chillies into a large food processor and blend until you have a smooth paste. Add the soaked black eyed beans and the stock cube and blend again. Season with salt and pepper.

Preheat the oil in a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper.

Place spoonfuls of the akara mixture into the hot oil in oblong shapes and fry for 2–3 minutes until golden brown and crispy. Once cooked, transfer to the lined plate. You may need to do this in batches.

To make the pap, place the flour, sugar, salt and half the oat milk into a bowl and mix to combine. Pour into a medium saucepan, along with the remaining oat milk, then cook on a medium heat, stirring all the time, until it starts to bubble then it is ready.

To serve, place the pap in the centre of a plate and top with the akara and then the ata dindin on top.