Each house, or oca, is named for its “owner” and architect—in this case, a man named Kwakway.

An extra course of Alaskan spot prawn with an overlapping, crimson-edged topping of oca — a naturally tart tuber often used in Latin American cooking that Ibrahim located from a farm in Oregon — proved mystifyingly fantastic.

Those pieces added a crisp element to the confit, which would be served with brown butter crumbs, dried carrots, oca leaves and gribenes.

It started with the beginning of life itself in Brazil, and the population that formed in the vast forests and built their communal huts, the ocas.

They saw here a vegetable of the potato kind called oca.