It’s Sunday morning in Los Angeles. Behind the white door of a single-story house that blends in with its suburban neighbors, Jalia Walusimbi starts her day as she does every other. Stripping the tough green skins from a cluster of plantains, she plunks the peeled fruit into a boiling pot to prepare a dish of matooke covered in peanut-based binyebwa to pair with the samosas, mbuzi goat soup and luwombo she’ll shortly place before the homesick Ugandan expats and curious culinary tourists who visit the informal restaurant she runs from inside her Van Nuys dining room.