প্রতিলিপি 🔗
WEBVTT
00:00:00.365 --> 00:00:05.997
Hi, and welcome to another International YouTube Club. Please watch and find
00:00:05.997 --> 00:00:08.074
out where in the world we are this month.
00:00:08.723 --> 00:00:13.508
All right, so today with Chef Titi, we're going to be making what?
00:00:14.357 --> 00:00:18.197
Jollof fries, plantains, and fried beef.
00:00:19.337 --> 00:00:23.607
Some fried beef. And this is? This is fufu, and this is a goosey soup.
00:00:23.833 --> 00:00:28.167
So we've got a goosey soup, fufu, jollof rice, plantains, and some beef.
00:00:28.167 --> 00:00:32.655
So give us a minute to put all this together, and we'll show you how we did it.
00:00:33.241 --> 00:00:36.626
Hi, I'm Charlie, and welcome to another international YouTube collab.
00:00:36.991 --> 00:00:40.829
Each month, a group of worldwide YouTube chefs get together and prepare dishes
00:00:40.974 --> 00:00:42.315
from a single chosen country.
00:00:42.883 --> 00:00:47.187
So this month, we're in Nigeria, hashtag Nigerian cuisine, and I'm with one
00:00:47.187 --> 00:00:50.897
of Milwaukee's top chefs, Chef Titi Langendoy.
00:00:51.257 --> 00:00:53.657
Yes, nice to meet you, Chef. Good to see you. Me too.
00:00:54.057 --> 00:00:57.083
So Chef Titi is an expert in Nigerian cooking.
00:00:57.675 --> 00:01:05.557
She is the proprietor of Taste of Africa and also runs the Tiara Experience here in Milwaukee.
00:01:06.074 --> 00:01:10.877
And you also have an Afrofusion catering company that does work around the area.
00:01:11.197 --> 00:01:14.397
Yes. So thanks so much for, I appreciate you coming out to help today.
00:01:14.897 --> 00:01:18.527
Thank you. So tell us a little bit about Taste of Africa. And so you've been
00:01:18.527 --> 00:01:24.574
here about 30 years, right? Yes. Okay. So my name is Titi Lagundoy from Nigeria.
00:01:25.230 --> 00:01:30.110
I've been in Milwaukee for, yeah, about 30 years plus,
00:01:30.882 --> 00:01:40.357
and have this company, Taste of Africa, you know, which started about 20 something plus years ago.
00:01:41.286 --> 00:01:45.297
The, right now we're just doing catering, you know, parties,
00:01:45.297 --> 00:01:50.707
weddings, privates, you know, small, big, you know, we accept.
00:01:51.765 --> 00:01:57.573
My kitchen is at Upstart Kitchen, which is located in Milwaukee.
00:01:57.573 --> 00:02:00.926
That's where we do all our cooking. Shout out to Bishop Harvey.
00:02:01.473 --> 00:02:03.393
Yes, yes, yes, Bishop.
00:02:04.333 --> 00:02:05.373
Thank you for having me.
00:02:06.873 --> 00:02:16.458
He's a good friend. Oh, really? Yes. Okay. So all I do is just basically Nigerian cuisines.
00:02:16.742 --> 00:02:25.049
Like today, we're going to be cooking a goosey soup and jollof rice and plantains
00:02:25.322 --> 00:02:27.778
and fufu to go with the goosey soup.
00:02:28.817 --> 00:02:34.393
I love saying fufu. So the fufu, explain real briefly about each of those.
00:02:34.393 --> 00:02:41.696
Let's start with fufu because that's kind of the vehicle or the implement we use to eat. Yes. Okay.
00:02:42.032 --> 00:02:46.273
The closest thing to fufu is mashed potatoes. Okay.
00:02:46.613 --> 00:02:53.042
So the way we make fufu is it's made from yam, African yam, they dry it, they process it.
00:02:53.408 --> 00:02:57.425
So we pour boiled water, then we make a dough out of it.
00:02:58.513 --> 00:03:04.093
So then it forms like a dough. Right, a nice dough. Yeah, then we eat it with
00:03:04.093 --> 00:03:05.733
the soup, whichever soup you want.
00:03:06.053 --> 00:03:13.203
Right. So it hardens or it becomes not hard, but it becomes more malleable and
00:03:13.203 --> 00:03:17.063
you can take off a little piece and you should like a piece of bread and then
00:03:17.063 --> 00:03:19.552
it eats. Right. Okay. And then the soup?
00:03:20.139 --> 00:03:25.213
The soup, a goosey soup is, you know, which I love to cook, you know.
00:03:25.553 --> 00:03:30.802
So a goosey soup is, the seed is called melon seed.
00:03:30.959 --> 00:03:34.783
That is the closest, you know, but I got, you know, we have it in Nigeria,
00:03:34.783 --> 00:03:39.208
you know, the melon seed, you know, we ground it, then, you know, we make a soup,
00:03:39.997 --> 00:03:46.553
you know, So the soup is like red pepper, tomatoes, then onions,
00:03:47.259 --> 00:03:51.601
boiled together with your preference of beef, chicken,
00:03:52.500 --> 00:03:58.141
whatever you want, you can put in it. So we cook it, then- Every family has a different recipe.
00:03:59.534 --> 00:04:05.989
Actually, it depends of where you come from in Nigeria, so the cooking is kind
00:04:05.989 --> 00:04:07.369
of different a little bit.
00:04:09.653 --> 00:04:13.689
Then we cook everything together and we add the melon seed. I mean,
00:04:13.689 --> 00:04:22.182
the grinded melon seed, then we put it in there, then that makes a goosey soup. And then the rice?
00:04:22.862 --> 00:04:29.349
The jollof rice is- It's like the Nigerian national dish, isn't it? Right. Yes. Very good.
00:04:30.350 --> 00:04:36.379
So the jollof rice is, we blend red onion. I mean, you can be red or white onion,
00:04:36.379 --> 00:04:38.274
whichever onion you like to.
00:04:38.483 --> 00:04:44.392
Then with the red bell purple and some fresh tomatoes, blend it together.
00:04:44.561 --> 00:04:48.555
You know, then put the oil on the stove,
00:04:49.089 --> 00:04:55.589
a little hot, then, you know, you dump the, I mean, pour the blended pepper
00:04:55.889 --> 00:05:00.389
in there, you cook it till you keep on cooking.
00:05:00.389 --> 00:05:03.779
Then after a while, you fry it anyway, you know, with the oil.
00:05:03.779 --> 00:05:06.075
Then you add the rice to it.
00:05:06.557 --> 00:05:10.266
Then after adding the rice, you know, then you start, you know,
00:05:10.914 --> 00:05:17.462
look, I mean, once in a while you go there, you turn it around, you know, so you stir it.
00:05:18.832 --> 00:05:21.741
Then you add butter to it. Okay.
Load full transcript
00:05:21.741 --> 00:05:26.711
Then you can put beef stock in it and season it, like curry,
00:05:26.711 --> 00:05:32.211
thyme, white pepper, whichever preference. So it's customizable depending on
00:05:32.211 --> 00:05:34.675
your taste. It depends on how you cook. Right.
00:05:35.534 --> 00:05:38.482
Individual. Right. So that's what I use in mine.
00:05:38.727 --> 00:05:41.381
Okay. And we have some plantains too? Yeah, we have some plantains.
00:05:41.381 --> 00:05:45.161
These are the madoras, the sweet ones? The sweet plantains. The madoras in Spain
00:05:45.161 --> 00:05:48.866
or in Mexico, I don't know what they are, is the same in Nigeria?
00:05:49.470 --> 00:05:52.969
Sweet plantains are called madoras. Oh, really? We just call it plantain. Okay.
00:05:53.387 --> 00:05:57.021
Plantain, but the ripe plantain is the one that we fry. Right.
00:05:57.021 --> 00:05:59.975
And, you know, some people fry the green ones too. Right.
00:06:00.115 --> 00:06:05.524
You know, so it's not, you know, it's not like, you know, you have to have it ripe.
00:06:06.364 --> 00:06:10.341
Right. You know, so it's either ripe or... So the ones we're using are yellow,
00:06:10.801 --> 00:06:14.811
which are ripe, and they're a little sweeter than... Exactly. Than they are. Yeah.
00:06:15.081 --> 00:06:17.701
All right. So we've done... Oh, before we do, I want to give you...
00:06:17.721 --> 00:06:19.785
And you have this beautiful taste of Africa.
00:06:20.348 --> 00:06:24.181
But I want to give you one of ours as a little present. You can wear whichever
00:06:24.181 --> 00:06:25.788
one you want to wear during the show.
00:06:26.558 --> 00:06:30.742
But I do appreciate you coming out today. So we have done a little prep work in the back here.
00:06:31.085 --> 00:06:36.201
So Chef and I are going to go back, and we're going to put these dishes together.
00:06:36.433 --> 00:06:41.059
Some of them we've done a little bit ahead of time, just for the time.
00:06:41.701 --> 00:06:44.741
Some of these take a long day or some days.
00:06:45.349 --> 00:06:48.239
So give us a minute. I'll be right back.
00:06:48.767 --> 00:06:53.365
All right. So we're back here in the kitchen. So, Chef, take it away. Okay. Thank you.
00:06:54.125 --> 00:06:59.106
Right now, we're cooking a goosey. This is beef that has been boiling.
00:06:59.431 --> 00:07:05.184
Okay. Then this is blended red bell pepper, onions, and tomatoes.
00:07:05.300 --> 00:07:09.044
No, there is no tomatoes. Just red bell pepper and onion.
00:07:09.241 --> 00:07:12.864
Red bell pepper and onion. Yes. I don't use tomatoes in my goosey.
00:07:13.113 --> 00:07:18.761
So that's going in with the beef that we've put on the stovetop. Yes.
00:07:18.976 --> 00:07:21.954
Saute in a little oil. So it's going to be cooking.
00:07:23.455 --> 00:07:28.217
We're going to cook this for remaining you know like about 10 more minutes all
00:07:28.217 --> 00:07:31.777
right so we're going to cook that's going to cook down somewhere five to ten
00:07:31.777 --> 00:07:33.574
minutes or so we're going to cover it,
00:07:34.497 --> 00:07:39.518
right so the season we use was a little ground ginger a little garlic powder
00:07:39.947 --> 00:07:44.097
and white pepper that was what we seasoned the beef with okay what is that with
00:07:44.097 --> 00:07:48.351
onion onion powder okay stand up start cooking.
00:07:49.419 --> 00:07:56.897
So this is what we do next. All right. This is a goosey, right here. A goosey.
00:07:57.495 --> 00:08:02.267
A goosey? Okay. Yes. And that is? That's the melon seed. Okay.
00:08:02.267 --> 00:08:06.696
Melon seed. That's going to go in with the beef and the pepper onion mix? Yes.
00:08:07.817 --> 00:08:13.343
Okay. I'm going to cook in there. All right. So what I do is I add it into it. Uh-huh.
00:08:16.757 --> 00:08:21.707
Okay about half of the bag yes all right well that's eight ounces eight ounces
00:08:21.707 --> 00:08:27.087
let's say i use six ounces of this okay so you and then that's palm oil this
00:08:27.087 --> 00:08:28.987
is palm oil let's show it to the camera,
00:08:30.204 --> 00:08:34.378
there we go palm oil there you go do you want some more palm oil i have a bunch upstairs,
00:08:36.189 --> 00:08:42.697
yes really yes because i've cooked i think i used it in in jamaican food and
00:08:42.697 --> 00:08:46.962
i used it in something else but yes i have a big bottle oh really,
00:08:48.371 --> 00:08:53.520
so be another present you get okay thank you so i i like,
00:08:55.273 --> 00:09:05.682
okay like quarter of the oil that's a very red dish right stir that Right now, yeah, it's cooking.
00:09:06.530 --> 00:09:10.517
It's going to cool down for at least 15 more meetings. Okay.
00:09:11.097 --> 00:09:14.287
That's avocado oil on that side and olive oil on the right side.
00:09:14.287 --> 00:09:17.657
Right here? Yes. See what she's got olive oil on that.
00:09:18.888 --> 00:09:22.937
Did you have olive oil in Nigeria? Popeye and olive oil? Yeah,
00:09:22.937 --> 00:09:26.829
we have vegetable oil. No, I meant the cartoon character.
00:09:28.649 --> 00:09:33.092
So that the cartoon character that's her name is olive oil that really and her
00:09:33.092 --> 00:09:38.685
boyfriend is popeye oh okay see now i'm teaching you something i know,
00:09:40.078 --> 00:09:47.162
can you smell the aroma in here yes i love it okay this is vegetable oil okay
00:09:47.162 --> 00:09:50.637
so you got some vegetable oil to go along with a little olive oil okay i'm,
00:09:51.996 --> 00:09:58.252
gonna slice the plantain all right so this is always a tricky one is cutting the plantains open,
00:10:00.014 --> 00:10:05.716
all right that's gonna go okay this is the way i cut away.
00:10:07.661 --> 00:10:12.672
I'll try this at home kids hey yeah putting the knife into the palm of your
00:10:12.672 --> 00:10:15.686
hand unless you're a trained chef,
00:10:19.004 --> 00:10:22.279
All right, so the plantains are going in a bowl.
00:10:22.858 -->
00:10:27.972
I don't salt mine. Some people do salt their plantains, but I don't because
00:10:27.972 --> 00:10:29.472
it's already sweet. So I don't salt.
00:10:29.552 --> 00:10:34.245
I think the green ones, people more opt to salt.
00:10:37.599 --> 00:10:44.374
All right so we're putting the plantains in straps are careful yeah so you won't splash,
00:10:44.977 --> 00:10:50.388
all right so these are just these sliced plantains all right they're no salt
00:10:50.388 --> 00:10:53.798
no anything they're they're the ones that are a little sweeter so they'll work
00:10:53.798 --> 00:10:58.566
just fine and then we're going to once they've fried and got a little golden we'll put them here on a,
00:10:59.077 --> 00:11:03.261
paper plate paper towel yeah Not a paper plate. A plate with a paper towel.
00:11:04.198 --> 00:11:07.018
Well, what is it? Like a... About a teaspoon.
00:11:08.434 --> 00:11:10.844
A teaspoon? A little salt going into the agoussi. Right.
00:11:12.808 --> 00:11:16.685
So we can start with the fufu right now. Okay. With the water.
00:11:18.809 --> 00:11:23.605
All right, so we're going to start fufu. Not quite a little fufu.
00:11:25.771 --> 00:11:29.858
So right here, this is the dry fish. Dried fish, okay. Nice.
00:11:29.858 --> 00:11:31.349
It's going to go in the goosey.
00:11:31.616 --> 00:11:35.589
Okay, going into the goosey. All right.
00:11:38.467 --> 00:11:40.394
Crack. Going in the goosey.
00:11:43.386 --> 00:11:50.734
All right. All right, so Chef is turning the plantains. And I got a nice little coat on them.
00:11:52.308 --> 00:11:53.498
Some more than others.
00:11:56.696 --> 00:12:03.388
And these will be served as a side. when we have our egousie and jolif jolau.
00:12:03.388 --> 00:12:05.748
Jolif fries. You can sign them. Sickness. All right.
00:12:06.638 --> 00:12:08.258
Nice to be helping. Yes.
00:12:09.218 --> 00:12:11.911
I'm adding more water in the egousie. All right.
00:12:13.211 --> 00:12:16.537
So Chef is putting more water into the egousie.
00:12:17.891 --> 00:12:25.438
Still going to cook down. Yes. And I'm back here turning plantain. I'm the plantain guy.
00:12:33.794 --> 00:12:40.242
There are plantains. We'll let them get the oil off on the paper towels.
00:12:41.020 --> 00:12:44.810
And now we're getting ready to make the fufu. The fufu. All right.
00:12:44.810 --> 00:12:46.145
So what do we have here for fufu?
00:12:46.308 --> 00:12:50.015
We have, we'll call it pounded yam.
00:12:50.735 --> 00:12:52.586
Okay. So this is dried pounded yam.
00:12:53.713 --> 00:12:58.610
Yeah. Okay. So. And that's how to make the fufu. We boiled some water,
00:12:58.610 --> 00:13:08.578
and then the fufu, the yam, dried yam, goes in, and it becomes eventually a dough ball. Right.
00:13:14.765 --> 00:13:19.150
Then the fufu is something that is used for many different dishes.
00:13:19.810 --> 00:13:24.190
Like okra soup, any kind of soup. Any kind of soup, okay. Yeah.
00:13:25.099 --> 00:13:27.010
But today we're
just using the abusing. All,
00:13:29.127 --> 00:13:35.040
right, you see it's coming together, and you said something like mashed potatoes,
00:13:35.040 --> 00:13:39.190
so it kind of looks like mashed potatoes right now, but it will thicken up and
00:13:39.610 --> 00:13:42.450
become a little more solid than mashed potatoes.
00:13:48.033 --> 00:13:53.428
You've done this before. Yeah, hey. It's twisting. Look at this.
00:13:53.748 --> 00:13:56.021
It's just getting, that's really cool.
00:13:58.163 --> 00:14:03.456
So it's just because, it's almost like, it's almost like a dough hook on a,
00:14:03.920 --> 00:14:09.209
you know, a Cuisinart or a, you know, the food thing. I mean, just.
00:14:09.714 --> 00:14:11.717
We're going to let it cook for the moment. Okay.
00:14:12.414 --> 00:14:19.223
And how long does it, the heat will allow it to cook To cook and then become more solid. Yeah.
00:14:19.606 --> 00:14:24.970
It is solid enough. And this was all boiling water and- And adding the- Right.
00:14:25.545 --> 00:14:31.791
The foundation. The yams and the boiling water, and we've got now pretty much close to- Yep.
00:14:32.449 --> 00:14:36.138
The ball of dough, which is what we were looking for. Yes, exactly.
00:14:36.387 --> 00:14:37.588
Okay. So we're done with this.
00:14:37.908 --> 00:14:44.210
All right. So the fufu is ready. Do you want to keep the heat on or do you want to turn that off?
00:14:45.162 --> 00:14:51.257
No we can just okay yeah it's okay like that okay so it's on nice and low right,
00:14:52.029 --> 00:14:57.868
and i'll continue to get a little more mally how many pieces are we taking now so i can,
00:14:58.715 --> 00:15:03.718
how many i'm sorry how many pieces how many people are for me i'd say probably
00:15:03.718 --> 00:15:08.368
with low it's probably four all right we turn the fufu off and we still got
00:15:08.368 --> 00:15:12.208
my stuff back and they got the iguja take a look at that.
00:15:14.869 --> 00:15:15.769
Good chef.
00:15:18.944 --> 00:15:23.788
So with the powdered yam or the fufu, there's really no salt or anything else.
00:15:23.788 --> 00:15:27.263
It's just the yam and the hot water.
00:15:28.328 --> 00:15:30.448
Yes. Okay. Tom, are you going to make some fufu later?
00:15:36.888 --> 00:15:41.348
So we're gonna wrap it all right you want a plate all right so we're taking
00:15:41.348 --> 00:15:44.259
the foo-foo out so i'm gonna use this,
00:15:46.988 --> 00:15:56.810
can you see it like that you put a little cell phone or cling wrap so we'll get for them okay.
00:16:01.017 --> 00:16:07.014
So that is the fufu right there wrapped and the wrapping will allow it to continue
00:16:07.014 --> 00:16:11.065
to so keep it warm keep warm and cook a little bit or,
00:16:11.964 --> 00:16:19.330
get and she'll do this for the divided into four or five different pieces. Gotcha.
00:16:20.561 --> 00:16:24.874
To be served. Alright. We'll do a couple more of those.
00:16:26.447 --> 00:16:31.972
Because I think Lois will be joining us. And Tom is always actually as always
00:16:32.379 --> 00:16:33.818
you weren't here for Polish.
00:16:34.924 --> 00:16:43.240
No. We mentioned you. So everybody will get one of these with their rice and a Lucy. Okay.
00:16:44.937 --> 00:16:48.119
I'm getting good at the names. I think we should just do it.
00:16:48.919 --> 00:16:51.037
Yeah, that'll be for me. Okay.
00:16:54.717 --> 00:17:02.937
I miss my show. Exactly. And so by the time we eat, it'll still be warm,
00:17:02.937 --> 00:17:07.626
but it won't be hot, and it'll continue to congeal a little bit.
00:17:07.788 --> 00:17:10.314
Yeah, we should be eating pretty soon. Okay.
00:17:11.457 --> 00:17:17.028
And we put in the oven the rice, jollof rice.
00:17:19.531 --> 00:17:23.097
So what else goes into the agoussi, Chef? Nothing.
00:17:24.436 --> 00:17:29.690
Yeah, this is the agoussi. Okay. All right. So we're going to finish putting all this together.
00:17:30.159 --> 00:17:34.014
So we're going to sit down at the table and give it a try and see how we did.
00:17:34.606 --> 00:17:40.109
When I say we, I mean Chef Titi, how she did. So give us a minute. Be right back.
00:17:41.420 --> 00:17:45.407
All right, off-camera, we added something. So, Chef, why don't you tell us what
00:17:45.407 --> 00:17:47.177
we added and take a look? Yeah.
00:17:47.597 --> 00:17:50.318
Off-camera, we added a spinach to it.
00:17:50.753 --> 00:17:54.297
So this is what it looks like, a goosey. All right, so that's about,
00:17:56.397 --> 00:17:59.037
eight ounces of chopped spinach. Chopped spinach. All right.
00:17:59.037 --> 00:18:01.063
Yes. And that looks wonderful.
00:18:01.313 --> 00:18:05.659
It smells great. Thank you, Chef. All right, so now that the goosey is finished,
00:18:06.152 --> 00:18:09.837
we're going to put it in a bowl, and we're going to serve it with some fufu.
00:18:10.177 --> 00:18:11.310
All right. I'll be right back.
00:18:12.038 --> 00:18:15.837
All right. Here we are, back from doing our kitchen work. So,
00:18:16.437 --> 00:18:18.401
Chef, what else we got here?
00:18:18.750 --> 00:18:23.337
We have fried plantains, fried beef, and jello fries.
00:18:23.817 --> 00:18:29.817
All right. And then we have – you got that? We got – yeah. You want to hold it? Yeah, I got it.
00:18:30.732 --> 00:18:36.557
Okay. We have a goosey soup and fofo. Beef and dried fish. The beef and dried
00:18:36.557 --> 00:18:38.516
fish and the goosey. All right. I see.
00:18:38.979 --> 00:18:43.984
So Chef, you are the guest. So why don't you go ahead and serve.
00:18:48.104 --> 00:18:48.883
Serve yourself.
00:18:51.199 --> 00:18:52.823
And then pass it over to Tom.
00:18:54.995 --> 00:18:57.312
Tom doesn't mind getting served out. I'm going to take my fufu.
00:19:00.475 --> 00:19:01.421
Here comes Lois.
00:19:04.391 --> 00:19:10.799
Just in time, Lois. Dinner or lunch is served. And here you get a little fufu.
00:19:11.368 --> 00:19:12.957
Fufu. Yeah, well.
00:19:14.158 -->
00:19:18.246
So the fufu is you break off a little piece and you use it to eat.
00:19:18.246 --> 00:19:22.988
So in Nigeria and a lot of countries, you eat with your hands.
00:19:23.774 --> 00:19:28.183
So even though we have silverware, you guys are off camera, so you don't have to worry about it.
00:19:29.461 --> 00:19:33.210
And that's jollof rice, which is the national dish of Nigeria.
00:19:35.727 --> 00:19:38.014
And the beef is from Metro Market.
00:19:40.255 --> 00:19:45.686
What's in the fufu? Fufu. Chef, you want to put that?
00:19:46.006 --> 00:19:51.586
The fufu is a yam that is processed. Right?
00:19:52.784 --> 00:19:59.211
They blend it like mashed potatoes. Then you mix it with hot water.
00:20:00.768 --> 00:20:04.386
The color. Right, your white ends. It's a white yam, yes.
00:20:05.899 --> 00:20:11.522
Alrighty. Let's see how we did. I haven't got... That's a goosey?
00:20:12.764 --> 00:20:14.899
A goosey? All right. Can we take a little piece of...
00:20:17.449 --> 00:20:23.486
Yeah. You didn't put no goosey with your fufu. Oh. Okay.
00:20:24.646 --> 00:20:28.206
No, I didn't forget. But with the rice? You don't eat it with the rice?
00:20:28.206 --> 00:20:30.270
You can eat it with rice. Of course.
00:20:31.274 --> 00:20:36.655
It's a goosey with rice. I'm just trying to do it. Not culturally.
00:20:39.511 --> 00:20:42.566
Beef. Both beef. Yeah, it's the
00:20:42.566 --> 00:20:48.711
same. One's more fried and the others was cooked in the soup, the goosey.
00:20:49.367 --> 00:20:51.601
All right. A little more fufu.
00:20:52.955 --> 00:20:53.959
It just tears off.
00:20:55.797 --> 00:20:56.341
And...
00:20:59.619 --> 00:21:05.655
Are you familiar with the Upstart Kitchen? Oh, I've heard of it. Where is it? It's,
00:21:07.905 --> 00:21:11.763
all Fond du Lac, isn't it? Mm-hmm. Yeah, it's all Fond du Lac.
00:21:12.785 --> 00:21:18.257
Fond du Lac and Charmaine. It's okay if I tell my mother in heaven that I'm eating with my fingers.
00:21:20.277 --> 00:21:22.935
She would slap my hand when I was younger if I did that.
00:21:25.583 --> 00:21:29.895
But that's the culture. And in Ethiopia, you go to an Ethiopian restaurant,
00:21:30.335 --> 00:21:33.580
do they use something similar to fufu? Right.
00:21:33.789 --> 00:21:35.705
Then they use their hands to pick it up too. A,
00:21:37.712 --> 00:21:41.076
little more fufu, and they're glossy.
00:21:44.884 --> 00:21:54.549
Melon the melon what's the lemon the melon melon seed right that's dry catfish,
00:21:56.348 --> 00:22:05.837
the dried catfish and lots of interesting spices and herbs and just i mean it's just a the.
00:22:08.635 --> 00:22:15.974
Not the smell thank you the aroma it just permeates this room it's wonderful,
00:22:17.843 --> 00:22:19.700
what are the spices in the rice,
00:22:21.983 --> 00:22:32.609
coriander coriander thyme white pepper garlic ginger onion red pepper,
00:22:34.048 --> 00:22:37.224
onion palm oil No, not palm oil. No, no palm oil.
00:22:37.354 --> 00:22:41.002
Yeah, and the rice. Jog the vegetable oil. It's perfect.
00:22:41.913 --> 00:22:45.624
Sorry. We're okay. Well, you take another bite.
00:22:46.715 --> 00:22:51.801
Thank you so much. You're so welcome. I really appreciate you taking the time today. Help me out.
00:22:52.242 --> 00:22:57.281
Teach us about Nigerian food, some of the culture that's involved. Oh, absolutely.
00:22:57.739 --> 00:23:04.623
Yes, you're welcome. Thank you out there for supporting the Waukeshefsko International.
00:23:05.058 --> 00:23:10.352
Each month, we talk to one of our great local chefs. We prepare a dish from a chosen country.
00:23:10.863 --> 00:23:14.131
This month, we're in Nigeria. Hashtag Nigerian cuisine.
00:23:14.973 --> 00:23:19.854
So until next month, thanks for watching. Say goodbye. Bye.
00:23:23.028 --> 00:23:26.262
Thanks for watching this episode of our international YouTube collab,
00:23:26.604 --> 00:23:30.476
Cooking Around the World with Milwaukee's Finest. Join us next month.
00:23:31.033 --> 00:23:34.374
There's always another flavor waiting to surprise you. you.