If using dried beans, ideally you should soak overnight. If this is not possible, rinse and place in a large saucepan, cover with a good depth of water and add ½ tsp of potash or baking soda (it will help soften the beans faster whilst they are cooking) – bring to the boil, then simmer for at least 1hour or until the beans are tender enough to be squeezed easily between thumb and forefinger. Drain and set aside. If using a can of beans, just drain, rinse and drain again.

Heat the palm oil in a large, heavy-based saucepan over a low–medium heat until it melts (palm oil has a low smoke point, so be careful not to let it burn). Sauté the onion until translucent before adding the curry and chili powders, ginger, chili flakes and Scotch bonnet and sauté gently for a few minutes more, then add the tomato paste and a little water to deglaze the pan.

Add all the tomatoes, sea salt and black pepper and stir through. Leave to cook over a medium heat for 45–60 minutes or until the tomatoes start to break down. If you want a smooth sauce, blend with an immersion blender at this point.

Add the cooked or drained canned beans, reduce the heat to medium-low and cook for a further 30 minutes, stirring occasionally so that the beans don’t stick to the pan, until the beans are tender and the tartness of tomatoes has dissipated.

Check the seasoning before serving in a bowl with some gari sprinkled on top, along with a side of Simple Fried Plantain.