Waakye cooked with rich coconut milk and thyme for a creamy, tropical flavor profile.
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Rinse the black-eyed peas and soak them in water for at least 4 hours or overnight to reduce cooking time.
In a large heavy-bottomed pot, add the soaked peas, 4 cups of water, and the sorghum leaves. Bring to a boil.
Simmer the peas with the leaves for about 30-40 minutes until the water turns a deep burgundy color and the peas are tender.
Remove the sorghum leaves from the pot and discard them, then stir in the coconut milk, salt, allspice berries, and thyme.
Thoroughly rinse the jasmine rice until the water runs clear, then add it to the pot with the peas and coconut liquid.
Place the whole scotch bonnet pepper on top of the rice for aroma, ensuring you do not burst it if you want to control the heat.
Cover the pot with a tight-fitting lid or foil, reduce heat to the lowest setting, and steam for 20-25 minutes.
Once the rice is fluffy and the liquid is absorbed, remove the thyme stems and pepper, then fluff the rice gently with a fork before serving.
