A Caribbean take on the dish using pimento berries and cloves for a warm, earthy aroma.
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Soak the black-eyed peas in water for at least 4 hours or overnight, then drain and rinse.
In a large pot, bring 6 cups of water to a boil and add the millet stalks and baking soda to release the deep red color.
Add the soaked beans to the pot along with the pimento berries and whole cloves.
Simmer the beans for about 30 to 40 minutes until they are tender but not mushy.
Rinse the rice thoroughly and add it to the pot with the beans; add more water if necessary to cover the rice by an inch.
Stir in the salt, vegetable oil, and thyme sprigs, then cover the pot tightly.
Reduce the heat to low and cook for 20 minutes until the rice has absorbed all the water and is fluffy.
Remove the millet stalks, pimento berries, and cloves before serving with shito or stew.
