Using black-eyed peas, popular in West African cuisine, prepared with Jamaican coconut seasoning.
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Rinse the soaked black-eyed peas and boil them in a medium pot with water for 20-25 minutes until tender but not mushy; drain and set aside.
In a large heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat and sauté the onion, garlic, and ginger until translucent.
Stir in the parboiled rice and toast it for 2 minutes, ensuring every grain is coated in the aromatic oil.
Add the cooked black-eyed peas, allspice, salt, and pepper to the pot, stirring to combine the flavors.
Pour in the coconut milk and vegetable broth, then place the whole scotch bonnet pepper and thyme sprigs on top of the liquid.
Bring the mixture to a boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.
Simmer undisturbed for 20 minutes until the liquid is fully absorbed and the rice is tender.
Remove from heat, discard the scotch bonnet and thyme stems, then fluff the pilaf gently with a fork before serving.
