In terms of swirling and pouring, we found the decanter comfortable to hold and easy to maneuver, and the fact that it’s dishwasher safe only sweetens the deal.

Add processed bell pepper mixture, tomato sauce, and chicken stock.Reduce heat to low, and simmer, stirring and scraping bottom of pan occasionally, until goat is tender, sauce thickens, and stew darkens in color, 45 minutes to 1 hour..

Prepare the rice.Place rice in a medium bowl, add water to cover, and swirl rice with your hand.Repeat process until water is clear when swirled with rice.

Heat a large, heavy saucepan over medium.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.1 1/3 cups split yellow mung beans (10 ounces), soaked in water to cover for 1 hour.

2 tablespoons minced fresh ginger.2 medium red onions, thinly sliced.

1 1/2 teaspoons cumin seeds.3 small dried red chiles, seeded and crumbled.