Radio Africa Kitchen

with ras el hanout and fried shallots

with pomegranate, green beans and almonds

with collard greens, berbere and parmesan cheese

with arugula, avocado and sumac

dungeness crab baccala with red cabbage, apple salad

with edamame, shiso and lemon oil

quinoa pilaf, pistachios, tomato confit and fall greens

with couscous, green beans and chermoula

with root vegetables and salsa verde

with red lentil wot, spinach, goat cheese

with swiss chard, beets, pine nuts

with okra, prawns and greens

chocolate and citron cream