Kotthu roti with collards, corn and black beans

Kotthu roti with collards, corn and black beans (ginger, garlic, onions, coriander, cumin, fenugreek, mustard, sea salt, chili flakes, evoo/flax oil, vegetable stock).

Feijoada with sundried tomato and maitake mushroom pilaf

Feijoada (black beans, vegan seitan pepperoni, tempeh, tofu, cumin, coriander, chili, button mushrooms, vegetable stock) with sundried tomato and maitake mushroom pilaf (vegetable stock, orange blossom water, sea salt, evoo, black pepper).

Vegan feijoada over tomato/mango pilaf; sauteed spinach w/orange slices.

Vegan feijoada (black beans, Yves veggie pepperoni and bacon, tofu, cremini mushrooms, green peppers, yellow onion, thyme, bay leaf, cumin, chili flakes, lime juice, lime zest, vegetable stock) over tomato/mango pilaf (brown rice, tomatoes, cider vinegar, sea salt, black pepper, chipotle, mangoes, stevia, agave syrup, garlic), with sauteed spinach (evoo/flax oil, garlic, chili flakes and sea salt) and orange slices.

The wine was Clos de los Siete.

Red-red with black beans and spinach; raspberry and pomegranate sorbet

Red-red with black beans and spinach (tomatoes, red onion, palm oil, black beans, spinach, plaintains, wine vinegar, chili, sea salt, black pepper, vegetable stock). Raspberry and pomegranate sorbet (raspeberries, pomegranate juice, stevia).

Red-red is a Ghanian dish usually made with congo peas or black eye peas instead of black beans. The improvisation here is really the spinach, making the whole of the dish red (tomatoes, onions, palm oil and chili), black (black beans), green (spinach) and gold (the plantains).

Vegan kielbasa in rye blankets; sweet potatoe, turtle bean and collard salad with lime/chipotle vinaigrette

Vegan kielbasa (Tofurkey brand) in rye wrap blankets.
Sweet potato, turtle bean and collard salad with lime/chipotle vinaigrette (lime zest, lime juice, chipotle, evoo, flax oil, garlic, mustard, black pepper, sea salt).

Plantain, cassava greens and artichoke roti with red pepper and black bean salad.

Dinner 26 March 2007. Plantain, cassava greens and artichoke (roasted plantains, cassava greens, artichokes, white wine, turmeric, all spice, cumin, chipotle, garlic, sea salt, black pepper) roti (whole wheat flour, vegan margarine, spices) with red pepper and black bean salad (diced red peppers, black turtle beans, thin sliced onion, jalapeno, mint, lemon juice, black pepper, sea salt).

A Caribbean dish, roti is an excellent example of fusion cuisine wrapping spicy and sweet curry with a flat, pastry bread (somewhere between a pita and a tortilla). The dish combines some basic French and Indian pastry concepts, Indian and local spices and local ingredients (often fish, goat, potatoes, okra and so on).

Wine: Clos de los Siete. I thought this wine was particularly appropriate given Michel Rolland's transnational approach to oenology (the wine is primarily a combination of originally French grapes grown in Argentina).