Here is a little lunch box ode to Africa. Jollof Rice is a dish served in many West African countries, including Liberia, Nigeria, Senegal, and Gambia. I replaced the traditional chicken in the dish with chicken-style seitan, and cooked it in a base of tomatoes, tomato paste, ginger, onion, and green pepper, along with peas and carrots.
On the side is a dish of cooked collard greens served in a very African way: with a spoonful of peanut butter! Peanut butter, called groundnut in Africa, is added to a lot of savory dishes in ways we wouldn't expect here in America. It adds creaminess and flavor along with extra protein and fat.
For dessert I packed two more of those lovely baby bananas, which our guests from the African Children's Choir said were just like the ones in Uganda. I will always think of that now when I see baby bananas!
Verdict: My husband and I agreed, this was one of those dishes that you just didn't want to stop eating -- soooo good!! Shmoo was happy after we handed him almost all our big chunks of seitan and took his share of the green peppers. 5 stars.
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