Bands with Pans: Prince Rama
Nimai continues: “Half a block of firm tofu—I put allspice, cinnamon, black pepper, Himalayan pink crystal salt—IT JUST HAS TO BE—jalapeño, canned pumpkin—organic, important of course—coconut oil. The reason I use coconut oil instead of olive oil is because coconut walks the line between savory or sweet—olive oil would break out the savory tones more, but we have enough to break those tones out anyway. The leeks have to cook in oil and sugar—I was trying to caramelize them, I guess. I wanna have the leeks and the breadcrumbs on top… it’s gonna be melty, man. We’re gonna melt it.”