crops

All of Joseph Gudo’s hard work was summed up in one small plate of food. He’d laboured for months in the field and uncountable hours in the kitchen all in service to this dish—a neat pile of mashed cowpeas (or black-eyed peas), buoyed by a bold pinch of cayenne pepper and dressed up with pops of colourful diced tomatoes and green peppers. This was everything he’d been working for, his heart and soul on a plate.