Twice-fried plantain pressed into crisp cups and filled with jerk-spiced black beans, mango, avocado, and red pepper, with a lime-cilantro relish spooned over.
A domed pithivier of laminated puff pastry filled with mushrooms and cashews, served with caramelized onion, sweet pea purée, thyme, and a sharp red-currant reduction.
Cassava and hearts of palm simmered with tomato, red pepper, and cilantro. The broth is thick with dendê palm oil and coconut milk.
Red peppers, aubergine, and sweet onion roasted over embers until the skins char, peeled and torn into strips, dressed with olive oil, capers, tomato, and parsley.
Avocado maki and roasted-pepper rice bites arranged with pickled radish, cucumber, and crisp seaweed, with pickled ginger to clear the palate between pieces.
Eggplant charred over flame, chopped and dressed with lemon, fresh coconut, scallion, and red chile, served with warm titiyas flatbread for scooping.