Rinse the 200 g black-eyed peas thoroughly in cold water, then soak them in plenty of water for 8 to 12 hours.

Drain the soaked black-eyed peas, then place them in the large cooking pot with 1 L of the water.

Bring the peas to a boil, then simmer them for about 45 minutes until they are beginning to soften.

Finely chop the green bell pepper, 3 garlic cloves, 2 spring onions, and 2 onions.

Combine the green bell pepper, garlic, spring onions, salt, black pepper, paprika, cumin, curry powder, and chili pepper to make the marinade.

Coat the 500 g beef with the marinade, then leave it to rest for 15 minutes.

Add the marinated beef and chopped onions to the pot, then stir for 5 minutes over medium heat.

Stir in the 2 tsp tomato paste, then cook it for 2 minutes to deepen its flavor.

Pour in the remaining 500 ml water, then simmer the sauce uncovered for 35 to 45 minutes until the meat is tender and the beans are creamy.

Stir in 125 ml red palm oil, then simmer for 5 minutes until the oil is fully incorporated.

Serve the black-eyed pea sauce hot with cooked white rice.