Okra and red beans simmered into a dark tomato roux with celery and bell pepper, served in a small pot with a scoop of rice.
Squares of polenta griddled crisp, set over white-bean puree with slow-dried cherry tomatoes, black olives, basil and a thread of olive oil.
Two soft turmeric bara flatbreads around a heap of curried chickpeas, dressed with cucumber chutney, tamarind, mango kuchela, cilantro and as much pepper sauce as you like.
Soft fried bara folded around channa stewed in a golden curry, finished with slivered cucumber, sharp culantro chutney and streaks of tamarind. Street food, eaten by hand.
A slice of layered mycoprotein terrine flecked with truffle under a dark mushroom glaze, plated with roasted baby carrots, microgreens and fig reduction.
Fine bulgur kneaded by hand with red pepper and tomato pastes into small köfte, served in crisp romaine boats with lemon, parsley, mint and pomegranate molasses.