This consisted of jollof rice, beans, plantains, and vegan coleslaw (gluten-free). This was the first time we had jollof rice, which is cooked in a flavorful tomato and pepper puree. Together with the hearty black-eyed peas and the tangy coleslaw, this West African version of beans and rice was excitingly novel and yummy. Also, there was so much of this that it couldn’t all fit on one plate or in one photo.
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