Rice and Peas with Tempeh

Saute rice and coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring constantly.

Add water and cinnamon stick.

Cover pot and bring to a boil.

Reduce heat and simmer for 40 minutes, or till all the water has evaporated.

Cook black-eyed peas with bay leaves (1 cup dried = 2 cups cooked) in salted water for 20 minutes or until tender.

Drain and remove bay leaves.

Keep warm.

Saute 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 little 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.