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Actual wine is much simpler: grapes, and yeast to ferment their juice.

Add coconut oil and yellow onion and cook, stirring occasionally, until onions are lightly browned around the edges, about 6 minutes..While onions cooks, swiftly rinse dried millet leaves under water because the color will start to run as soon as they get wet; cut into 3-inch pieces.. Add sliced chiles, black-eyed peas, millet leaves or baking soda, salt, and drained rice to onion mixture in pan, and stir to coat each grain of rice in oil.

Stir in stock and bring to a boil over high.Reduce heat to low, cover, and simmer for 12 minutes.Turn off heat and let stand, covered, until water is absorbed and rice is very tender, 8 to 12 minutes..

Serve the stew ladled over the rice.Top with eggs, chives, sesame seeds, avocado slices, Shito hot pepper sauce, chiles, and cilantro, if desired.

If you eat this for breakfast we'll make a Ghanaian out of you yet!.A bowl of this brothy vegetable soup is a perfect light meal when fresh produce is plentiful.

If you have pesto saved in the freezer from last summer, this is a great way to use it up, but a good-quality store-bought pesto also works well.., coarsely chopped (2 cups).

loosely packed fresh broadleaf thyme leaves.(about 2 ounces) (optional).

loosely packed fresh thyme leaves.Combine lime zest, lime juice, and vinegar in a food processor.