A crusty split baguette packed with ndambé, the Senegalese stew of black-eyed peas and sweet potato in tomato and onion, with mustard, chile and scallion.
Broad white beans baked slowly under a thick layer of caramelized onion with paprika oil and bay, until the top catches and darkens. Finished with parsley.
A flatbread toasted on the griddle and rolled around spiced sesame chickpeas, shredded red cabbage and cucumber ribbons, with tahini spooned through.
Broad, slippery wheat-starch liangpi noodles tossed with spongy wheat gluten, cucumber and bean sprouts in chile oil, black vinegar, garlic and sesame. Served cool.
Sicilian rice croquettes: saffron risotto wrapped around a molten smoked-cashew center with peas and tomato sugo, rolled in breadcrumbs and fried to a coarse golden crust.
Silken tofu and nori wrapped in a crisp golden batter and fried through, served with a lemon wedge, scallion curls and toasted sesame.