- [Disappointed Squeal]
- I messed up there for sure.
Hoh!
- It's popping... hey!
- This is sensational.
(Upbeat Music)
- Yo, everyone. It's Godfrey.
- Hello, hello, hello. It's me, Ada,
and today I'm challenging my friend Godfrey to make
only Nigerian meals for the day.
- I've also challenged my friend Ada
to make some Filipino food.
- So, the meals I've chosen for Godfrey are, for breakfast,
he'll be making yam and and egg,
lunch, he'll be making jollof rice,
and for dinner, he'll be making of okra soup
and pounded yam.
- For breakfast, I'm going to get Ada
to cook something we call tocilog.
For lunch, I'll get Ada to cook some pancit bihon,
which is basically a noodle dish, and for dinner,
I've got Ada to cook an absolute classic: chicken adobo.
Let's go.
(upbeat music)
- Me and the family would eat this for breakfast
and it's such a banger in the morning, honestly, oof.
Tocilog is sweet pork with egg,
and then with some garlic fried rice.
So this, you just get the pre-marinated meat,
chuck in the frying pan, fry that up for a little bit.
- It's popping, ooh.
I've added the oil and I'm going to step away.
- [Godfrey] Then you use the same pot, fry some garlic,
some pre-cooked rice.
- [Ada] I love some soy sauce.
- Then, finally, once that's cooked,
you get the fried egg and you make that nice and crispy.
Once that's done, you get it all on your plate.
You put the fried egg on top of the rice
and you crack that bad boy open,
and let the yolk ooze into the rice and you eat it.
- [Ada] Now time for the most important, the taste test.
Okay.
(upbeat music)
Yeah. Oh, this pork is bussin'.
What'd he put in is? What'd he marinate this with?
Mmm.
I may not have made it correct,
but what I can say is right now is premium.
It's so nice, I've had to eat it outside.
Top qual' stuff.
If I- let me just eat this for the rest of the day,
I don't need no else.
(upbeat music)
- The yam and egg, it's actually quite simple.
So all you need to do is cut that skin off,
chop how much you think you can eat,
then you boil it for like 30-ish minutes,
all until it's like, soft for you. You could fry it,
but I didn't want to add that complication into it.
And then for the egg, you dice all those peppers, onions,
maybe tomato, season that thing,
two eggs, crack 'em, crack 'em,
Mix that thing up,
throw in the onions and things. Sauté, sauté, sauté.
Then you throw in the egg. Scramble, scramble, scramble.
- Yeah, I'm looking.
Ooh, feelings, ooh! Soft, too soft.
Okay. Let me get the yam out cause the egg's way too soft.
Ooh.
- Very simple. It's actually a very simple dish.
It's quite heavy for breakfast, I would think.
- [Godfrey] So this is what my yam and egg is looking like.
(upbeat music)
- Mmm, this is a good breakfast.
I'd eat this any day of the week.
It's a bit more tomatoey than I think it's meant to be.
Mmm. Nice little breakfast.
(upbeat music)
- Traditionally, we would have this
at celebrations or at birthdays.
The noodles kind of signify a long life.
- Which is great because we don't get
our pension here until like 68 anyways.
- [Godfrey] First, you cook the meat. You get your,
your chicken and your pork cut, done, cooked, out the way,
take them out. Then using the same frying pan,
you get your chopped onions, garlic,
let them soften up a bit.
- (laughs) Got to interrupt my chopping
because I just got a message
from Godfrey saying you tried to kill me.
- Woo.
What?
- Eeh.
Maybe I've made everything a bit too spicy.
- [Godfrey] Add your carrots, your cabbage,
quickly in there, then you add your seasoning.
Then you add the chicken stock, adding your noodles on top.
Once that's all absorbed into the noodles,
you then put your chicken and pork back in.
Just stir it up a little bit.
Then it's ready to serve and enjoy.
- [Ada] (laughs) I don't know what has gone wrong,
but, like, it looks like four very separate pieces
that I've just lumped in.
They haven't come together to make a cohesive meal.
Oh, oh well. I'll just go. (blows)
(laughs) It tastes nice.
I just know it's supposed to taste better.
Like I can I'll finish this plate, no problem.
Chicken is, chicken is bland, so,
I messed up there for sure. Hoh! (laughs)
(indistinct)
(upbeat music)
- [Ada] We all make jollof rice different.
Like, let's not come in the comments.
Here's how we make it in the Nechi household.
You've got your tomatoes, you've got your onions,
you've got your scotch bonnets
and you've got your bell peppers.
Slam it all into a blender, blend that thing up.
(upbeat music)
- That is spicy.
- [Ada] Dice up onions, throw those in.
Then you fry those up until there's small, small browning.
And then you throw in the
blended mixture that you just made.
- Ada's telling me it's going to pop, so let me get my,
my shield ready. Pour it in.
Whoa!
Oh, it is gonna pop, it's popping.
- [Ada] Its all about the seasoning.
Throw those seasonings in, throw in your maggi cubes,
throw in your pepper, throw all that stuff in.
Long grain rice, all you basmati things,
get out of the comments.
Then you throw in the long grain rice
and basically, you treat the stew mixture as water
and then you cover it with foil 20 minutes.
Bob's your uncle, it should be finished.
- Moment of truth.
Whoa,
look at that.
My first attempt, I don't know if that's good or not,
cause I don't know what it tastes like. Cheers.
Mm-hmm, mm-hmm. Mm-hmm.
Nice, but, boy.
Trying to kill me, Ada? Two scotch bonnets in here?
Rah, this is what you have on the regular?
Delicious though, mmm!
I see myself making this again.
I really like it.
For someone going from plain white rice to this.
It's a lot. My tongue is on fire right now, but, woo,
I need some water. All right, thank you.
(upbeat nusic)
- So believe it or not, I had to go to the gym.
I was having so much food, I needed to do like
some extraction movements to get the food to digest.
Anyway, we've done that, we're back.
- The chicken adobo is probably one of the more
classic dishes. This is one of the ways you can do it.
Start off, we want to marinate the chicken.
We put some soy sauce and put garlic in there,
just mix it all round so it absorbs a little bit.
Then we get the chicken into a frying pan,
fry that up for a little bit, nice, so they're
nice and seared around the edges.
- [Ada] Everything's going wrong. Just look at that!
What is going on? I'm stressed out.
- [Godfrey] While that's being cooked,
we get some more soya sauce, you get some sugar,
some bay leaves, some black peppercorns and mix,
mix it all around.
And then we add that mix to the frying pan
where the chicken is.
Then we add some water to the boil
to give it a nice little broth.
Once that's boiling, you turn it down,
put a lid on and let it simmer.
Once it's simmered in there long enough,
we add some vinegar. Once that's done, ready to serve.
Chicken adobo goes really nice with rice.
Get some of that sauce in that bowl
and pour it over your rice,
just to give it that nice, sweet, bit of flavor.
- [Ada] Chicken adobo. It looks and it smells premium,
so I'm actually really excited to tuck into this,
so let's get it. Let's get into it.
Mmm.
This bangs, it bangs heavy.
This is sensational. I am going to make this everyday.
Mm-hmm.
Yeah.
Perfect dish to finish on. Smackin'.
(upbeat music)
- [Ada] I have sent Godfrey a bit of a task
because I personally don't even know how to make this dish.
You got your okra, you can either chop it really small,
or you can blend it, whatever's easiest for you.
Then you boil a cup of water and you add the crayfish.
I would wash your dry fish with water.
Just like, basically, it's like loosening it up
and then add that to the pot with the crayfish.
And then, you know, just let those cook.
I don't know anything about timings.
So really, it's up to you. I'm so sorry.
I'm not all very helpful, am I?
Then add the seasoning to the pot,
throw some spinach in, just like some extra greens, man.
- I forgot to chop it, the spinach.
I thought I could just add it in
and the fish ain't softening.
It's really not working out for me.
- [Ada] When the water is reduced a bit,
then you add the okra. Throw the okra in
and then you add the palm oil and then you should be fine.
I'm not going to let this poor boy pound yam.
I just got him the mixture. It's easy enough.
- Geesh,
my forearm's dead.
- [Ada] And that's pretty much it.
- [Godfrey] I'm gonna plate up the pounded yam,
which is not smooth. I definitely have messed this up.
Here's my attempt at pounded yam. Sorry, Ada,
if this is your family recipe.
I'm told you're supposed to use your hands
which I'm gonna do cause it's the authentic way.
Ooh, ooh.
Hmm.
I can see how this works well together,
and I just wish someone was here to tell me
how to do it properly cause I re-
I reckon this would have been so nice.
I mean, it's not too bad anyway,
but I don't think I've got any of the right.
Ada, I've definitely failed making okra soup
and , um, from what you've said, you can't make it either,
so, I guess no ones better.
(upbeat music)
- We're here guys. We made it to the end.
As you saw, it wasn't an easy journey. What did we learn?
I learned I can't cook.
- I learned if you haven't cooked it before,
don't go in there, straight in the deep end, I think.
- [Ada] Yeah. Or even if you've not tasted it before.
My issue was that I don't know if this was tasting good.
- [Godfrey] There was no benchmark.
I didn't know what was nice
because everything was new to me. I thought it was good.
I really enjoyed this challenge.
And hopefully I haven't, you know,
done a disservice to Nigerian culture.
- Probably not. I'm sure you did fine.
And also, yeah, I'm real, I'm happy to have tried
Filipino food my way. Now I'll probably go find
(laughs) somewhere to actually eat it.
- If you've got any authentic spots
for either of us to go visit,
please let us know in the comments
and we will try it, I guess, and go to them.
- Try and go to them.
Or if you want me to come to your momma's house,
I will to come, but I love, prefer home cooking, so.
- Peace
(upbeat music)