Put the black-eyed beans and the water in a pot and bring to the boil. Skim off the layer of foam, reduce heat and simmer for 15 mins.
Mix in the palm oil, onion, fish flakes and scotch bonnet chilli and let simmer for about 1.5 hr or until the beans are done to your taste.
About 25 mins before the beans are ready stir in the maggi cube and sweet potato, cover the pot and cook till the plantain is done.
Stir in the spinach, and adjust the seasoning and switch off the heat.
Serve the bean and sweet potato stew the Sierra Leonean way, by pulling out the middle of a roll and filling it with the stew. Or if you don’t feel like bread, it is also lovely with rice.