GORDON RAMSAY: I can hear that beast.
LONELY: Yeah. GORDON RAMSAY: Yeah.
Loud and clear.
I've been fishing in some remote places,
but never in front of an audience of hippos.
I'm constantly looking over, because those things charge.
Lonely--
Yes?
That thing's getting closer.
Yes, I can see it.
We are safe for now.
GORDON RAMSAY: Are you sure?
LONELY: Yes, yes.
GORDON RAMSAY: Lonely, I'm three times heavier than you.
I don't move that quickly.
Yes.
I can see they run faster than you.
GORDON RAMSAY: Trust me.
I am not leaving here until I catch a decent fish.
LONELY: Yes, yes.
GORDON RAMSAY: Come on, bass.
I'd like to catch a [bleep] fish.
Come on.
Oh.
I think I've got one.
Yeah, yeah, yeah.
No. No I haven't.
- You missed it. - No, no.
He's on. LONELY: Still on.
GORDON RAMSAY: He's still on.
LONELY: Yes, yes.
Pull it back slowly, slowly.
Good. Oh.
Good.
You see?
GORDON RAMSAY: Now that is a good one for the--
- For the chief. - For the chief.
Right.
GORDON RAMSAY: Now Lonely may have caught the most fish,
but let's be honest.
I caught the biggest.
I want to save my fish for the chief.
So I'm taking one of Lonely's back to Zola.
She might assume that I caught it.
But if you don't say anything, I won't either.
Zola.
Hey!
We are not empty-handed.
Oh, look at that.
I'd like you to scale and gut that guy for me, please.
GORDON RAMSAY: Scale and gut it.
ZOLA NENE: The point here for the week
is to hone your Zulu warriors skills.
GORDON RAMSAY: Right.
ZOLA NENE: Braaing is quintessential.
We're keeping it very plain, very simple,
just a little bit of seasoning.
The ingredients speak for themselves, generally.
GORDON RAMSAY: Yeah.
ZOLA NENE: Which is, you know, in line
with tradition, in terms of our flavor profile of Zulu people.
GORDON RAMSAY: Gotcha.
So here I'm making something called ushatini.
It's a combination of onions and tomatoes,
chopped up, which I've got here.
And I've been mentioning to you how, you know,
the Zulu palate is very simplistic.
GORDON RAMSAY: Yeah.
ZOLA NENE: But KZN is the biggest population of
Indian people outside of India.
We do add a touch of chili every now and then.
Right.
Because that sort of culture has infiltrated
throughout the region.
GORDON RAMSAY: So no oil?
ZOLA NENE: No oil.
No, no oil.
Remember, this is Zulu warrior cooking.
Sure.
There was no such thing as olive oil available, et cetera.
So you just went straight on to the fire.
- Straight on? - On to the fire.
Yeah.
So wherever you see the coals at their whitest--
GORDON RAMSAY: There.
--you'll know that they're the right temperature.
There you go.
Good sizzle.
Wow.
What's becoming very obvious is that it's very simple--
That's it.
--this tribal cooking, in a way that it's a huge emphasis
on the fish and the meat.
ZOLA NENE: Yes.
What's the big no-nos for the chief?
Zulu people in general do not like their meat rare.
I know-- - Damn.
--you know, you're Gordon, so you're going
to want to give them-- - Damn.
--medium raw.
What would happen if you just try and suggest
he takes it medium rare?
I don't know.
I've never heard anyone suggest anything to the chief before.
But you could be the first, Gordon.
GORDON RAMSAY: Beautiful.
ZOLA NENE: Beautiful, fresh piece of fish.
GORDON RAMSAY: Wow.
ZOLA NENE: Right on there. - Oh my god.
ZOLA NENE: Hang onto that for me.
And then I'm going to pop the shatini on top of the flesh.
GORDON RAMSAY: Amazing how simple it is.
And you think of the fierce warrior,
in terms of what he stands for, how important he is,
and look how simple that is.
That's it, simple.
Delicious.
Good fishing. GORDON RAMSAY: That's delicious.
ZOLA NENE: Hmm. So good.
So good. GORDON RAMSAY: But so simple.
ZOLA NENE: So simple.
All the ingredients speak for themselves.
I will see you-- I'll see at the end of the week.
At the end of the week.
Any tips?
Mostly listen and learn.
GORDON RAMSAY: Right.
And always remember, the chief is a hard man to please.
- Gotcha. - Good luck.
Thank you.
It sounds like I'll need it.
[laughing]