Cooking Nigerian Classics with Chef Titi - Egusi, Fufu, Jollof Rice

WEBVTT
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Hi, and welcome to another International YouTube Club. Please watch and find
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out where in the world we are this month.
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All right, so today with Chef Titi, we're going to be making what?
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Jollof fries, plantains, and fried beef.
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Some fried beef. And this is? This is fufu, and this is a goosey soup.
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So we've got a goosey soup, fufu, jollof rice, plantains, and some beef.
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So give us a minute to put all this together, and we'll show you how we did it.
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Hi, I'm Charlie, and welcome to another international YouTube collab.
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Each month, a group of worldwide YouTube chefs get together and prepare dishes
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from a single chosen country.
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So this month, we're in Nigeria, hashtag Nigerian cuisine, and I'm with one
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of Milwaukee's top chefs, Chef Titi Langendoy.
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Yes, nice to meet you, Chef. Good to see you. Me too.
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So Chef Titi is an expert in Nigerian cooking.
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She is the proprietor of Taste of Africa and also runs the Tiara Experience here in Milwaukee.
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And you also have an Afrofusion catering company that does work around the area.
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Yes. So thanks so much for, I appreciate you coming out to help today.
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Thank you. So tell us a little bit about Taste of Africa. And so you've been
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here about 30 years, right? Yes. Okay. So my name is Titi Lagundoy from Nigeria.
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I've been in Milwaukee for, yeah, about 30 years plus,
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and have this company, Taste of Africa, you know, which started about 20 something plus years ago.
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The, right now we're just doing catering, you know, parties,
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weddings, privates, you know, small, big, you know, we accept.
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My kitchen is at Upstart Kitchen, which is located in Milwaukee.
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That's where we do all our cooking. Shout out to Bishop Harvey.
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Yes, yes, yes, Bishop.
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Thank you for having me.
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He's a good friend. Oh, really? Yes. Okay. So all I do is just basically Nigerian cuisines.
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Like today, we're going to be cooking a goosey soup and jollof rice and plantains
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and fufu to go with the goosey soup.
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I love saying fufu. So the fufu, explain real briefly about each of those.
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Let's start with fufu because that's kind of the vehicle or the implement we use to eat. Yes. Okay.
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The closest thing to fufu is mashed potatoes. Okay.
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So the way we make fufu is it's made from yam, African yam, they dry it, they process it.
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So we pour boiled water, then we make a dough out of it.
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So then it forms like a dough. Right, a nice dough. Yeah, then we eat it with
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the soup, whichever soup you want.
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Right. So it hardens or it becomes not hard, but it becomes more malleable and
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you can take off a little piece and you should like a piece of bread and then
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it eats. Right. Okay. And then the soup?
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The soup, a goosey soup is, you know, which I love to cook, you know.
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So a goosey soup is, the seed is called melon seed.
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That is the closest, you know, but I got, you know, we have it in Nigeria,
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you know, the melon seed, you know, we ground it, then, you know, we make a soup,
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you know, So the soup is like red pepper, tomatoes, then onions,
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boiled together with your preference of beef, chicken,
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whatever you want, you can put in it. So we cook it, then- Every family has a different recipe.
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Actually, it depends of where you come from in Nigeria, so the cooking is kind
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of different a little bit.
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Then we cook everything together and we add the melon seed. I mean,
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the grinded melon seed, then we put it in there, then that makes a goosey soup. And then the rice?
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The jollof rice is- It's like the Nigerian national dish, isn't it? Right. Yes. Very good.
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So the jollof rice is, we blend red onion. I mean, you can be red or white onion,
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whichever onion you like to.
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Then with the red bell purple and some fresh tomatoes, blend it together.
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You know, then put the oil on the stove,
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a little hot, then, you know, you dump the, I mean, pour the blended pepper
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in there, you cook it till you keep on cooking.
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Then after a while, you fry it anyway, you know, with the oil.
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Then you add the rice to it.
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Then after adding the rice, you know, then you start, you know,
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look, I mean, once in a while you go there, you turn it around, you know, so you stir it.
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Then you add butter to it. Okay.
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Then you can put beef stock in it and season it, like curry,
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thyme, white pepper, whichever preference. So it's customizable depending on
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your taste. It depends on how you cook. Right.
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Individual. Right. So that's what I use in mine.
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Okay. And we have some plantains too? Yeah, we have some plantains.
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These are the madoras, the sweet ones? The sweet plantains. The madoras in Spain
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or in Mexico, I don't know what they are, is the same in Nigeria?
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Sweet plantains are called madoras. Oh, really? We just call it plantain. Okay.
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Plantain, but the ripe plantain is the one that we fry. Right.
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And, you know, some people fry the green ones too. Right.
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You know, so it's not, you know, it's not like, you know, you have to have it ripe.
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Right. You know, so it's either ripe or... So the ones we're using are yellow,
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which are ripe, and they're a little sweeter than... Exactly. Than they are. Yeah.
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All right. So we've done... Oh, before we do, I want to give you...
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And you have this beautiful taste of Africa.
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But I want to give you one of ours as a little present. You can wear whichever
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one you want to wear during the show.
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But I do appreciate you coming out today. So we have done a little prep work in the back here.
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So Chef and I are going to go back, and we're going to put these dishes together.
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Some of them we've done a little bit ahead of time, just for the time.
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Some of these take a long day or some days.
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So give us a minute. I'll be right back.
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All right. So we're back here in the kitchen. So, Chef, take it away. Okay. Thank you.
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Right now, we're cooking a goosey. This is beef that has been boiling.
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Okay. Then this is blended red bell pepper, onions, and tomatoes.
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No, there is no tomatoes. Just red bell pepper and onion.
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Red bell pepper and onion. Yes. I don't use tomatoes in my goosey.
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So that's going in with the beef that we've put on the stovetop. Yes.
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Saute in a little oil. So it's going to be cooking.
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We're going to cook this for remaining you know like about 10 more minutes all
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right so we're going to cook that's going to cook down somewhere five to ten
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minutes or so we're going to cover it,
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right so the season we use was a little ground ginger a little garlic powder
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and white pepper that was what we seasoned the beef with okay what is that with
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onion onion powder okay stand up start cooking.
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So this is what we do next. All right. This is a goosey, right here. A goosey.
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A goosey? Okay. Yes. And that is? That's the melon seed. Okay.
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Melon seed. That's going to go in with the beef and the pepper onion mix? Yes.
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Okay. I'm going to cook in there. All right. So what I do is I add it into it. Uh-huh.
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Okay about half of the bag yes all right well that's eight ounces eight ounces
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let's say i use six ounces of this okay so you and then that's palm oil this
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is palm oil let's show it to the camera,
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there we go palm oil there you go do you want some more palm oil i have a bunch upstairs,
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yes really yes because i've cooked i think i used it in in jamaican food and
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i used it in something else but yes i have a big bottle oh really,
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so be another present you get okay thank you so i i like,
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okay like quarter of the oil that's a very red dish right stir that Right now, yeah, it's cooking.
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It's going to cool down for at least 15 more meetings. Okay.
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That's avocado oil on that side and olive oil on the right side.
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Right here? Yes. See what she's got olive oil on that.
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Did you have olive oil in Nigeria? Popeye and olive oil? Yeah,
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we have vegetable oil. No, I meant the cartoon character.
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So that the cartoon character that's her name is olive oil that really and her
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boyfriend is popeye oh okay see now i'm teaching you something i know,
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can you smell the aroma in here yes i love it okay this is vegetable oil okay
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so you got some vegetable oil to go along with a little olive oil okay i'm,
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gonna slice the plantain all right so this is always a tricky one is cutting the plantains open,
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all right that's gonna go okay this is the way i cut away.
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I'll try this at home kids hey yeah putting the knife into the palm of your
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hand unless you're a trained chef,
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All right, so the plantains are going in a bowl.
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I don't salt mine. Some people do salt their plantains, but I don't because
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it's already sweet. So I don't salt.
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I think the green ones, people more opt to salt.
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All right so we're putting the plantains in straps are careful yeah so you won't splash,
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all right so these are just these sliced plantains all right they're no salt
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no anything they're they're the ones that are a little sweeter so they'll work
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just fine and then we're going to once they've fried and got a little golden we'll put them here on a,
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paper plate paper towel yeah Not a paper plate. A plate with a paper towel.
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Well, what is it? Like a... About a teaspoon.
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A teaspoon? A little salt going into the agoussi. Right.
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So we can start with the fufu right now. Okay. With the water.
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All right, so we're going to start fufu. Not quite a little fufu.
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So right here, this is the dry fish. Dried fish, okay. Nice.
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It's going to go in the goosey.
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Okay, going into the goosey. All right.
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Crack. Going in the goosey.
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All right. All right, so Chef is turning the plantains. And I got a nice little coat on them.
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Some more than others.
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And these will be served as a side. when we have our egousie and jolif jolau.
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Jolif fries. You can sign them. Sickness. All right.
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Nice to be helping. Yes.
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I'm adding more water in the egousie. All right.
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So Chef is putting more water into the egousie.
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Still going to cook down. Yes. And I'm back here turning plantain. I'm the plantain guy.
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There are plantains. We'll let them get the oil off on the paper towels.
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And now we're getting ready to make the fufu. The fufu. All right.
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So what do we have here for fufu?
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We have, we'll call it pounded yam.
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Okay. So this is dried pounded yam.
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Yeah. Okay. So. And that's how to make the fufu. We boiled some water,
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and then the fufu, the yam, dried yam, goes in, and it becomes eventually a dough ball. Right.
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Then the fufu is something that is used for many different dishes.
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Like okra soup, any kind of soup. Any kind of soup, okay. Yeah.
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But today we're just using the abusing. All,
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right, you see it's coming together, and you said something like mashed potatoes,
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so it kind of looks like mashed potatoes right now, but it will thicken up and
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become a little more solid than mashed potatoes.
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You've done this before. Yeah, hey. It's twisting. Look at this.
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It's just getting, that's really cool.
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So it's just because, it's almost like, it's almost like a dough hook on a,
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you know, a Cuisinart or a, you know, the food thing. I mean, just.
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We're going to let it cook for the moment. Okay.
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And how long does it, the heat will allow it to cook To cook and then become more solid. Yeah.
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It is solid enough. And this was all boiling water and- And adding the- Right.
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The foundation. The yams and the boiling water, and we've got now pretty much close to- Yep.
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The ball of dough, which is what we were looking for. Yes, exactly.
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Okay. So we're done with this.
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All right. So the fufu is ready. Do you want to keep the heat on or do you want to turn that off?
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No we can just okay yeah it's okay like that okay so it's on nice and low right,
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and i'll continue to get a little more mally how many pieces are we taking now so i can,
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how many i'm sorry how many pieces how many people are for me i'd say probably
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with low it's probably four all right we turn the fufu off and we still got
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my stuff back and they got the iguja take a look at that.
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Good chef.
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So with the powdered yam or the fufu, there's really no salt or anything else.
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It's just the yam and the hot water.
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Yes. Okay. Tom, are you going to make some fufu later?
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So we're gonna wrap it all right you want a plate all right so we're taking
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the foo-foo out so i'm gonna use this,
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can you see it like that you put a little cell phone or cling wrap so we'll get for them okay.
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So that is the fufu right there wrapped and the wrapping will allow it to continue
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to so keep it warm keep warm and cook a little bit or,
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get and she'll do this for the divided into four or five different pieces. Gotcha.
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To be served. Alright. We'll do a couple more of those.
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Because I think Lois will be joining us. And Tom is always actually as always
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you weren't here for Polish.
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No. We mentioned you. So everybody will get one of these with their rice and a Lucy. Okay.
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I'm getting good at the names. I think we should just do it.
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Yeah, that'll be for me. Okay.
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I miss my show. Exactly. And so by the time we eat, it'll still be warm,
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but it won't be hot, and it'll continue to congeal a little bit.
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Yeah, we should be eating pretty soon. Okay.
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And we put in the oven the rice, jollof rice.
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So what else goes into the agoussi, Chef? Nothing.
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Yeah, this is the agoussi. Okay. All right. So we're going to finish putting all this together.
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So we're going to sit down at the table and give it a try and see how we did.
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When I say we, I mean Chef Titi, how she did. So give us a minute. Be right back.
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All right, off-camera, we added something. So, Chef, why don't you tell us what
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we added and take a look? Yeah.
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Off-camera, we added a spinach to it.
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So this is what it looks like, a goosey. All right, so that's about,
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eight ounces of chopped spinach. Chopped spinach. All right.
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Yes. And that looks wonderful.
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It smells great. Thank you, Chef. All right, so now that the goosey is finished,
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we're going to put it in a bowl, and we're going to serve it with some fufu.
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All right. I'll be right back.
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All right. Here we are, back from doing our kitchen work. So,
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Chef, what else we got here?
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We have fried plantains, fried beef, and jello fries.
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All right. And then we have – you got that? We got – yeah. You want to hold it? Yeah, I got it.
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Okay. We have a goosey soup and fofo. Beef and dried fish. The beef and dried
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fish and the goosey. All right. I see.
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So Chef, you are the guest. So why don't you go ahead and serve.
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Serve yourself.
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And then pass it over to Tom.
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Tom doesn't mind getting served out. I'm going to take my fufu.
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Here comes Lois.
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Just in time, Lois. Dinner or lunch is served. And here you get a little fufu.
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Fufu. Yeah, well.
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So the fufu is you break off a little piece and you use it to eat.
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So in Nigeria and a lot of countries, you eat with your hands.
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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.