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Elsewhere. on today s menu sanza: i made this for you, this egusi and beef. a traditional nigerian dish. anthony: okay. sanza: they usually use a cow leg. anthony: beef stewed with melon and pumpkin seeds. there s futu, the ubiquitous cornmeal porridge, but made to a texture more crumbly than pap. sanza: this is a basmati rice with rosewater. this is acha. it s aubergines and mango. and then, they re pickled. this has got cassava in it from the congolese. anthony: and black-eyed peas, with cassava? sanza: the cassava, these are the falafels. anthony: right. good taste. sanza: is it? anthony: oh yeah. awesome. you have good food here. menu change every day? sanza: that s the idea. anthony: you re doing a lot of great food in a small space. there are no seats. his customers remain part of the constantly unfolding street theater of yeoville. they mingle, talk, observe. man: lots of people, lots of stories pass through here. lots of culture interaction. cause e ....
Leg. anthony: beef stewed with melon and pumpkin seeds. there s futu, the ubiquitous cornmeal porridge, but made to a texture more crumbly than pap. sanza: this is a basmati rice with rosewater. this is acha. it s aubergines and mango. and then, they re pickled. this has got cassava in it from the congolese. anthony: and black-eyed peas, with cassava? sanza: the cassava, these are the falafels. anthony: right. good taste. sanza: is it? anthony: oh yeah. awesome. you have good food here. menu change every day? sanza: that s the idea. anthony: you re doing a lot of great food in a small space. there are no seats. his customers remain part of the constantly unfolding street theater of yeoville. they mingle, talk, observe. man: lots of people, lots of stories pass through here. lots of culture interaction. cause everybody s got something interesting to say as far as we re concerned. sanza: cause food, i knew that food is a way to engage. you got to put something in ....
sanza: hey auntie, you know, i m really keen on how you make that particular sauce. anthony: and they ll cook they ll show you. sanza: they re showing me stuff. i pick up. and i rush back to the shop and i try it out. i ve got all the elements, you know. anthony: at his cook shop, he mixes recipes, ingredients, techniques and traditions as he sees fit. one reviewer described his style as gastronomic smuggling, moving people across borders with dishes that slyly partake of elsewhere. on today s menu sanza: i made this for you, this egusi and beef. a traditional nigerian dish. anthony: okay. sanza: they usually use a cow leg. anthony: beef stewed with melon and pumpkin seeds. there s futu, the ubiquitous cornmeal porridge, but made to a texture more crumbly than pap. ....
As gastronomic smuggling, with dishes that slightly partake of elsewhere. on today s menu i made it for you. beef stewed with melon and pumpkin seeds. cornmeal porridge made to a texture more crumbly than pat. and pickles. right. good taste. is it? oh, yeah. awesome. you have good food here. you have a lot of great food in a small space. there are no seats. his customers remain part of the constantly theater, where they mingle, talk and serve. ....
To the back of some dingy cab. there s a small kitchen. look, there, it ll be nice. she ll teach you something and then that is me. hey, auntie, you know, i m really keen on how you re making your particular sauce. they ll show you? she will show me stuff and i pick up. then i rush back to the shop and i try it out. i have all of the elements now. at his cook shop, he mixes recipes, ingredients, techniques and traditions as he sees fit. one reviewer described his style as gastronomic smuggling, moving people across borders with dishes that slyly partake of elsewhere. on today s menu i made this for you. this is egusi and beef. traditional nigerian dish. beef stewed with melon and pumpkin seeds. there s futu. ubiquitous cornmeal porridge. made from a texture more crumbly than pap. this is basmati rice and rose water. ....