Spicy Scotch Bonnet Waakye

Ingredients

• 1 cup Dried black-eyed peas
• 2 cups Long-grain jasmine rice
• 4 pieces Dried millet stalks (waakye leaves)
• 3 Scotch bonnet peppers
• 2 inches Fresh ginger root
• 1/2 medium Red onion
• 1/4 tsp Baking soda
• 1 1/2 tsp Salt
• 6 cups Water
• 1 tbsp Coconut oil

Instructions

1. 1

   Soak the black-eyed peas in water for at least 4 hours or overnight to ensure even cooking.

2. 2

   In a large pot, bring 6 cups of water to a boil with the millet stalks and baking soda; the water will turn a deep reddish-purple.

3. 3

   Add the soaked beans to the colored water and simmer for 30-40 minutes until the beans are tender but not mushy.

4. 4

   While beans simmer, blend the scotch bonnets, ginger, and onion with a splash of water until completely smooth.

5. 5

   Remove the millet stalks from the pot and stir the spicy blended mixture and salt into the boiling bean water.

6. 6

   Wash the jasmine rice thoroughly until the water runs clear, then add it to the pot with the beans and spicy infusion.

7. 7

   Add the coconut oil, reduce heat to low, cover tightly, and steam for 20-25 minutes until the rice is fluffy and the liquid is absorbed.

8. 8

   Fluff the rice with a fork to distribute the beans and peppers evenly before serving with shito or stew.