Ingredients
Directions
Sauté rice and coconut in 2½ tablespoons oil for 2 to 3 minutes, stirring constantly.
Add water and cinnamon stick.
Cover pot and bring to a boil.
Reduce heat and simer for 40 minutes, or until all the water has evaporated.
Cook black-eyed peas with bay leaves in salted water for 20 minutes or until tender.
Drain and remove bay leaves.
Keep warm.
Sauté onion and garlic in oil until onions soften.
Stir in chili and bell pepper and sauté for a couple of minutes.
Add the tempeh, fennel, salt and pepper and lower heat.
Stir frequently and cook covered til the tempeh is golden brown and a littel crisp.
Combine all the ingredients and serve with hot sauce.
Alternately, combine everything and toss in a moderate oven for 10 minutes to warm everything through.
Top with scallions.
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