Cassava leaves pounded fine and stewed with eggplant, leek, red pepper, and palm oil, scattered with crushed groundnuts and served with a smooth cassava fufu.
Firm tofu cubes fried until the edges shatter, tossed in a bright ginger-soy glaze and finished with scallion, toasted sesame, and pickled carrot.
A very thin double-crusted pie packed with Swiss chard, parsley, garlic, and onion, baked under embers and brushed with olive oil and chopped garlic. Cut into wedges.
Cherry halves, pear, and blueberries suspended in a clear agar jelly, set cold and served over a pistachio crumb with a sprig of mint.
Cassava boiled soft and dressed in a garlicky sour-orange mojo with onion, served alongside black beans with cilantro and an extra wedge of sour orange.
Samosa pastry fried crisp around curried green peas, potato, and carrot, sharp with cumin seed and cilantro. Sturdy enough to carry, good hot or at room temperature.