These are some recipes from a little coffee shop and eatery in the Federal Hill/Riverside area of South Baltimore called Koba Cafe (644 E Fort Ave. 410-986-0366).

They are the creation of owner Adama Fall, who likes to travel and sample foods and then come home and produce his own versions for his customers.

He has seating, free Wi-Fi and local art on the walls, so there's usually some people lingering over coffee and lunch. Adama will likely be behind the counter, and he's usually willing to give you a taste. If you prefer to try the recipes at home, he's provided them below:

VEGETARIAN CURRY LENTIL SOUP
1 tablespoon olive oil
1 lb. green lentils (soaked overnight)
1 tablespoon spicy curry powder
1/2 onion, chopped
4 garlic cloves, chopped
1/2 stack of celery, chopped
2 carrots, chopped
1 1/2 teaspoon ground cumin
1/2 teaspoon black pepper
salt and additional pepper to taste
 
Heat oil in a skillet over medium heat.  Place chopped onion and garlic in skillet and cook until evenly browned.  Add curry powder and mix well with onion/garlic mixture.
 
Add 20 oz. water. Stir.  Add cumin, salt, and 1/2 teaspoon pepper.
 
Bring to a boil and add drained lentils.  Cook for 2 hours over medium heat.
 
Reduce heat, add chopped carrots and celery.  Simmer for 10 minutes.  Season to taste with salt and pepper.
 
Serves 10 people.

VEGETARIAN CHILI
1 tablespoon olive oil
1 lb. black kidney beans (soaked overnight)
1/2 small can tomato paste
1/2 onion, chopped
1 bag sweet corn
3 garlic cloves, chopped
1 green bell pepper, chopped
2 roma tomatoes, chopped
1/8 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
salt and pepper to taste
 
Heat oil in a skillet over medium heat.  Place chooped onions and garlic and tomato paste in the skillet and cook until evenly browned.
 
Add 20 oz. of water. Stir.  Season with chili powder, salt, pepper, cumin, and oregano.
 
Bring to a boil and add the drained black kidney beans.
 
Turn the heat to medium and cook for approximately 2 hours.
 
Reduce heat and then add chopped green pepper, diced tomoto, and sweet corn.  Stir all together, season with salt and pepper to taste, and you're all done.
 
Best served the next day once all the ingredients have had a chance to marry.
 
Serves 10 people.

Photo courtesy of Earl via flickr