- You know, a lot of times people that are not real chefs
afraid of hot oil.
They want to put a chicken in the oil while it's still cold
'cause it will puff up on them.
Know what I mean?
I'm a thug, I go for the hot oil.
Okay?
Let's boil this oil.
(upbeat music)
Okay, welcome to my kitchen.
This is cooking today,
the tomato stew with chicken and shrimp
along with rice on the side.
I've been cooking this food since I was a little boy.
The thing about growing up in Liberia,
you have to know how to cook or you won't eat.
Okay, so first I have to,
I'm going to wash the chicken
because I don't know where these chicken has been.
(clock ticks)
These chickens have been roaming the streets
of COVID 19.
I have no idea where they've been,
so I'm going to rinse them off.
Make sure, you know chicken has wings.
Once and awhile I go to the restaurant and I order
buffalo wings.
I had no idea buffalo had wings,
I just thought just chicken had wings.
It's not a bad chicken the buffaloes have,
you cooking this food for.
Five minutes, we're just going to take longer you guys.
Five minutes in Africa means thirty minutes.
You know, Africa, everything is late.
Okay, meat is clean.
(lid clatters)
Now, I put them in a pot.
I have to boil them.
Once again, you know-
And I know they say
"The more you cook food, the longer it cook it,
the less nutrients is left."
Kiss my ass.
You have to boil these and cook them very well.
Make sure all the diseases-
kill the COVID away from the chicken.
Put some water, boil these for-
Cook few minutes.
Now, the water I'm going to boil this chicken with,
this water is going to be part of this whole tomato stew.
So, I can't put too much water,
'cause it's going to turn into tomato soup.
We don't want soup, you want stew.
So, let's put this here.
We have seasoning salt is what I usually use.
I don't like to put salt in my food,
I like to use seasoned salt.
I just put enough in there.
Like, we still get that taste.
I know, don't worry I'm not trying to kill nobody.
Turn this thing on,
it's inside very, there's some rich stuff here.
When your mating, your stuff like this-
All my girlfriends still have to light this stuff.
(audience laughs)
I mean.
All right, while it's on-
You never stop cooking.
What I learn from my village,
you never stop cooking.
It's always something to do in the kitchen.
Sometimes people put stuff on the stove
and they go sit and watch television.
Next you know, the house is burning down.
(smoke alarm beeps)
Not with me, I'm always find something to do.
While that's cooking, I'm gonna cut up onions.
(water splashes)
If I start crying,
it's not like I miss my girlfriend.
I'm just crying because of the onions affecting my eye.
I don't cry at all.
(clock ticks)
I'm cutting onions, I only need about half a onion.
This is a very big onion.
In America, everything is big.
Where I'm from the onion's a little bit smaller.
So, I need you to cut the whole thing.
But, this is a big, steroid onion.
So I'll only need half of it.
I like onions, but not that damn much.
Maybe I'll go ahead and mix up the tomato sauce
and the paste together.
So, this is the tomato sauce.
I need a tomato sauce and I mix up sauce and paste.
I don't like to use just paste
because I'll be making ketchup and chicken.
(buzzer beeps)
I don't want ketchup.
Kitchen, so I mix it-
I just don't use just the sauce
because I'm not making spaghetti sauce.
(buzzer beeps)
I want a combination.
The tomato paste is slowly thicker
And it has more flavor, and the sauce is more thinner.
You put them together it makes a good combination.
So, putting the rest of this paste in here with sauce.
All right, let me mix those together.
There we go.
Mix them up nice and even.
Take couple seconds to stir it.
(clock ticks)
Now you add the onions to the tomato sauce.
You know so, let me mix it all up together.
Nice.
I'm going to put some seasoning salt
in this tomato paste as well.
I know your trying to figure out how much of this to add.
You just add it in till you feel like it taste right.
So, I will add it in, I will taste it and see exactly
if I need to add more.
Because the seasoning salt I have in that water
is just good enough for that water.
So, if I add this in without seasoning
it's not going to be enough seasoning for both of them.
So, everybody get their own seasoning.
I'm like Oprah, "You can have a seasoning,
(audience cheers)
you can have a seasoning, you can have a seasoning,
you can have a seasoning."
So, let me taste it and we should be in luck, okay?
(lips smack)
(buzzer beeps)
I need a little bit more.
Glad I tasted it, I would have screwed it all up.
Okay, we good now.
Okay, this is little below a heart attack.
(lips smack)
(buzzer beeps)
A little bit more, you know,
don't worry, trust me with this.
You wanna to be alive after we eat this.
Yes?
Don't let this fool you.
Just seasoning salt.
It's not that much salt in seasoning salt.
It's more seasoning in seasoning salt in seasoning salt
than salt.
That make any sense, you know?
Well, while the chicken's almost ready to be fried,
it's time to put the oil in the frying pan.
Now, they're very important how much oil you put in here.
Because whatever amount of oil you put in this pot,
is the same oil your going to use to cook this stew with.
(clock ticks)
Let's make this oil very nice and hot.
(pan clatters)
Put this heat on Africa.
Bingo.
It'll be hot in a couple of minutes,
by then chicken going to be out and ready to be fried.
Let's get this chicken out of here.
All right, all right, where's my little-
(electronic music)
And my shield, okay.
Let's see how hot this oil is.
(oil sizzles)
(clock ticks)
So far so good.
Alrighty.
Yeah, it's not as bad.
Yeah, nice.
We did it without
dying.
Let me cover it up 'cause sometimes steam will help
this cook faster as well.
Bring this guy closer
'cause now my attention is on you.
Let's put this in here, the tomato stew,
it's ready to go in.
Into the big pot, let's go, here we go.
Here we go.
Another three point eight minutes,
it will be time to flip this chicken over.
Flipping the chicken over
so we got both sides nice and cooked.
Let's cover it back up,
in five more minutes I'm going to put them together.
I inviting nobody over,
so I'm going to make this enough for me.
Rice is being rinsed, cover it up, bingo.
All right, chicken is ready to go in the sauce.
(clock ticks)
Okay, let's mix it up together.
Here it is guys, time to cook together.
All right.
While we're doing that-
This little meal could feed ten American size people, okay?
That's an average of 210 pounds each.
(lid clanks)
Where is the spoon? stir it up.
Okay, we have chicken and shrimp,
onions, everything together.
(timer rings)
Okay?
(audience applauds)
Oo, yummy.
Like that nice and sticky.
(dish clinks)
Okay, I'm not that greedy,
so I'm gonna grab just one big wing
- [Audience] Oh!
with some shrimp.
Make sure it's enough sauce.
It's kinda hot.
Have to be careful.
I had 32 teeth at one time.
(teeth chatter)
(Michael loudly blows)
(Michael chews loudly)
Perfect.
This is my specialty,
tomato stew with chicken, shrimp and rice on the side.
I know this cooks in five
but today, I had to put my special love and attention
to it.
And I had to make sure it was cooked,
so it went a bit over.
Maybe 40 minutes over, but who cares?
It's ready, it's good.
And you eat this without going to the bathroom
for a couple of days.
(fart cracks)
(audience laughs)
Thank you for coming to my kitchen.
(Michael loudly blows)
(upbeat music)