A West African favorite, this dish is enjoyed all times of the day.  Chef Adjepong’s recipe combines jasmine rice, organic coconut oil, and South Carolina-grown red peas with red millet leaves that give the dish its beautiful red hue.


Water, Jasmine Rice, Sea Island Red Peas, Bell Peppers, Tomatoes, Red Onions, Tomato Paste, Coconut Oil, Garlic, Olive Oil, Sea Salt, Canola Oil, Ginger Root, Habanero Peppers, Curry Powder (Spices, Turmeric, Salt, Garlic (Contains Mustard), Baking Soda, White Wine Vinegar, Spices, Star Anise, Millet Leaves, Sugar.

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