Place in a finer sieve to shake and remove excess flour.. Bring plenty of water to a boil in the bottom of a deep kettle or couscous cooker.

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.

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.Add the bell peppers and corn to the pot and cook for 10 minutes, stirring often.

Sprinkle the flour into the pot and cook, stirring constantly, for 5 minutes.Pour the chicken stock into the pot and stir to combine.

Use a whisk if necessary to break up any lumps.Add the potatoes to the pot and bring to a boil, then reduce to a simmer and continue to cook for 20 minutes.