Short-grain rice pressed around a tart salted umeboshi plum and banded with crisp nori, with a leaf of shiso. Made to be carried and eaten with the hands.
A thick cabbage pancake bound with grated mountain yam, griddled crisp at the edges with scallion and shiitake, finished with okonomi sauce, aonori, and red pickled ginger.
A sweet pepper charred and filled with smoky jollof rice, black-eyed peas, tomato, and chile, topped with okra, plantain chips, and scallion.
A Ugandan chapati griddled and rolled tightly around chickpea crumble and tofu with cabbage, tomato, onion and green pepper, avocado and tomato relish tucked inside.
Mombasa-style viazi karai: boiled potato in a thin turmeric and chickpea-flour crust, fried until it cracks, with dark tamarind ukwaju, green chile, and coriander.
Seasoned rice rolled in nori with spicy cabbage kimchi, carrot, spinach, and a strip of smoked tofu, cut into rounds and finished with sesame.