Innovators
One visit, chef Kwasi Kwaa is tempting us with Berber lamb with dried fruit couscous at his long-term pop-up in Jamaica Plain; the next, it’s Caribbean-style jerk duck with pikliz, a spicy Haitian slaw. What’s more, very soon—as part of a $1.4 million urban restoration project—Kwaa and equity-minded entrepreneurs Biplaw Rai and Nyacko Pearl Perry will finish transforming a long-abandoned streetcar comfort station in Dorchester into a permanent all-day showcase for African diaspora cuisines, not to mention an incubator for even more exciting food startups.