[classical music]
♪ ♪
- All right. Nana? Papa?
- I'm coming.
- Season three. We're back. - Whoo!
- Are you ready? - I'm ready.
- I'm back, and I'm blonde.
- And we're two blondes in the kitchen.
Actually, three with Nana, so I--
this could get really interesting.
Anything's possible. - Anything's possible.
- Maybe I can find a boyfriend, one of the single chefs.
- Pfff!
- [laughs]
[funky music]
- Hey, guys, it's Selena.
I have learned so much about cooking
the past two seasons.
Ah! [gasps]
Oh, my God! It's ripped my shirt!
- Oh, no. No! - It's okay.
- We're off to a rough start.
- But I'm realizing I have only scratched the surface.
[doorbell chimes] - Ooh. Groceries.
- What's it gonna be?
- Oh! Who's this?
- Oh, my gosh. both: Hi.
- How's it going? Got your delivery for you.
- Thank you. - What's your name?
- Of course. Chance.
- Hi. Raquelle. Nice to meet you.
- Nice to meet you. Take it easy.
- Bye. Have a good day.
- Raquelle.
- He's so cute! Wow.
That's who's gonna be delivering our groceries?
- So I'm continuing my lessons,
which means that even if the chef
is 3,000 miles away,
we can still have a great time cooking together...
- She's ready. - And apart.
- Look at me. Cheese.
- Selena and Kwame, take one.
Let's do it.
♪ Oh, I'm tryin', I'm tryin' ♪
♪ I'm tryin', I'm tryin', I'm tryin' ♪
♪ Oh, tryin', I'm tryin', I'm tryin' ♪
♪ With my feelings on fire ♪
Kwame!
- Yo. You can see me? Can you hear me?
- I can see you. I can hear you. Hi.
- What's good? What's good?
- On this episode, I'm joined by Chef Kwame Onwuachi.
He is a James Beard award-winning chef,
a judge and former contestant on "Top Chef,"
an author of an incredible memoir,
and he opened five restaurants before the age of 30.
- Come here. Come closer. Come closer to me.
I wanna see you close up and front.
Is that blonde hair? [both laugh]
What? - I went blonde.
- I was like, where's Selena? - This is Selena, right here.
This is my best friend, Raquelle.
- All right, all right. I'm messing with you.
Raquelle, pleasure to meet you, Raquelle.
- It's so nice to meet you. - You're so cute. He's cute.
- Yeah. He's--you're cute! - Oh, thank you.
I think you're cute too. [both laugh]
- Wait. What is happening?
- Was he talking to me or you? - Me.
- Don't be getting flustered on me now.
We're here to cook.
- I'm ready. - All right. So.
Have you ever had Nigerian food?
- I have never had Nigerian food.
- Well, you're about to have it,
and most importantly, you're about to make it yourself.
- Oh, dear. - And that's--yes.
Today, it's Sunday supper, right?
- Yum.
- We're making the national dish of Nigeria:
Jollof rice, chicken in red stew,
which is my favorite, and fried plantains.
And this is, like, a traditional dish
that you would get on the weekends,
on a Sunday, in Nigeria.
- Okay, I can't wait.
- You got your knives that are sharp?
Knives are sharp?
- I have sharpened-- well, not me personally,
but I got them sharpened. - [laughs]
- Here's the thing. I'm not great with knives.
I'm just gonna throw it out there, so...
- Selena, we're in-- we're in season three, okay?
You've gotta--you've gotta be
a little bit okay with knives by this point.
- Oh, I know, I know, I know.
- [laughs] So we're gonna start cutting
all of our ingredients for this red stew.
We're gonna put it into the bowl.
- How's this? - That's good.
It's actually the same exact bowl I have.
- Oh, great! - We're on the same page.
So we're gonna take the bell pepper.
- Okay.
- We're gonna drink some water.
- Sorry, I'm dehydrated. Okay.
- Cut the top off first. Boom.
No wrong way to do it. Just don't cut yourself now.
- I don't--hey, I'm using-- - Then you're gonna turn--
oh, you got the claw?
You got the claw. - She's got the claw.
- And then we're gonna take the bottom off.
That's it. - Got it.
- Then you're just gonna make a slit in it.
- Got it. - All right?
Then you're gonna take your knife and just roll it.
And it's gonna remove this inside
like a profession-al.
- Like a profession-al.
- Look at that! - Beautiful.
- So that's how we move really quickly in the kitchen, right?
And just chop it up roughly.
It doesn't need to be anything crazy.
This is goin' in a blender. - Okay.
- Then you're gonna take this stem out.
Boom. Cut this up into random pieces.
And then we're gonna do the same thing
with the other pepper. - Okay.
- Honestly, Sel, the knife skills
aren't as bad as I was expecting.
- [laughs] We're gonna move on to the tomatoes at this point.
- How many? - Six tomatoes.
- Thanks, babes. Got a nice feel to them.
Oh! - Oh, gosh.
Just hand them to me.
Oops. Okay. Sorry. Pfff!
- It's all good. It's all good.
So for this, you just wanna cut them up.
So I cut it in half.
Splatow's what I like to say when it hits the cutting board.
- Okay.
- And then cut it into, like, six pieces.
- Got it.
- So I don't even remember the last time I ate this dish,
but I grew up in Nigeria a little bit.
- Yeah. - I was a really bad kid.
I grew up in the Bronx in New York City.
And my mother told me
I was going on a two-week vacation
to visit my grandfather in Nigeria.
- Oh.
- And she left me there for two years
in order to, like, learn respect
and appreciate what I have here in America.
- That's beautiful, but were you, like, wait, what?
- Yeah. And I was in a village.
You know, I had to go to school.
There was no electricity.
But I learned a lot what to appreciate here.
And I also learned how to make
some Nigerian food by being there.
- Love that. - Yeah.
- So was that when you got into cooking?
- My mom started a catering company,
and she threw me an apron when I was,
like, five years old, and I had to help out.
But I learned, like, to really appreciate
ingredients and where they come from
when I was living in Africa.
We had to raise our own livestock,
procure our own vegetables. - Wow.
- And I'm very grateful for that experience.
- We're a little spoiled, aren't we?
- Uh, just a little bit.
We're gonna get those tomatoes in the bowl.
- Okay.
- And then we're gonna move on to the onions.
- I'll get you the onions.
- Do you miss your, uh, your hair, from before?
- Nope, I don't.
- Sometimes you gotta lose something
to learn to love it, you know?
- I agree. I love that.
- "Lose you to love me." - "Lose you to love me."
- Yeah, I don't know if you know.
There's a song that I like that says that.
- [laughs] - I've heard of it. Have you?
- ♪ I needed to lose you to love me ♪
All right, guys. Button down. Enough.
- You're gonna cut the onion in half.
- Okay. - You're gonna cut the top off,
and you're gonna cut the bottom off.
- That'll make it incredibly easy to peel.
- Got you.
- I'm understanding your skill level as we go.
- Okay.
- And your confidence, you know?
And it's something to be appreciated.
- Thank you, but... - You're welcome.
- That's all a lie. I'm just kidding.
- You're faking the funk over here?
- No, what I always say is just, like, have a smile.
Act like you know what you're doing, you know?
- That'll get you very far in life.
It will. - Why do you think I'm here?
- That's the showbiz in you.
- So we got our onions. - Okay, I'm not gonna lie.
I think I did the other one wrong.
- No stress in this kitchen.
- Okay. - We're all good.
Cut it into six pieces and throw it in that bowl.
- I love that motto. No stress in the kitchen.
- What we say in the studio when I can't hit a high note,
they'll say, "No fear,"
and I do it with all the confidence,
and I usually get it.
- Ahh. I love that. - No fear. I love that.
- All right.
- So we're gonna take one of these things,
scotch bonnet pepper.
Oh, yeah. This thing is hot. - Yeah?
- Just take off the stem. Throw it in the bowl.
- All of them? All of them? - No, one. One.
Just one. Just one. - No! No, no, no! Just one!
Just one! - Oh, my God! Okay.
- If we put all of them in there,
you will have a horrible time later on tonight.
- Yeah. Whew.
- I think it's about, like,
20 times more spicier than a jalapeño.
- Oh, my God. - On the Scoville.
- I'd better be able to eat this.
- I got you. I'm not gonna steer you wrong.
Um, do you have garlic?
- Let's get my garlic.
- I would say 14 cloves of garlic.
- 14! - Okay.
- Yummy. - Got it.
- Maggi cubes, they look like dice.
- Can you explain to me what this is?
- It's a bouillon cube-- you know,
a bunch of different vegetables,
all cooked down to a paste.
You know, it adds salt, and it crystallizes into this form.
And you can add a lot of flavor in a little bit of time.
- Obviously, I unwrap it and then throw it in.
- Yeah. That would be helpful.
Um, eight of them. - Okay.
- I'll help you. - Thank you.
- Oh, see, this is why I shouldn't get nails.
Okay.
- What kinda nails you got goin' on?
- Tryin' to do the sassy hands, you know what I mean?
[laughter]
Got it. - All right, done.
Now, you got ginger over there? - Yes, I do.
- So I would rip off, like, a 2-inch knob of ginger.
- Okay, so maybe cut the tip off?
[laughter]
- Cut whatever part you want off.
All right, so we're gonna peel this with a spoon.
- Okay. - Get your spoon.
- I would get a paper towel.
- Got it.
- This is another kitchen trick.
So you're just gonna peel it right onto that paper towel.
- Okay. - Oh. This is a new technique.
- You should--you could be a little aggressive with it.
- Pfff. - Oh.
Any time when someone's like, "Selena, be aggressive,"
she really, really takes it far.
- All right.
Now, just pick up that paper towel and throw it out.
Look at that. We out, moving on.
Staying hydrated. Cheers to that.
- Cheers.
- We're gonna just chop this ginger up
into manageable pieces.
- God, my cutting is a lot better.
- Got it! You got it. - Okay.
- You're gonna take two teaspoons
of Jamaican curry powder into that aromatic bowl.
- Okay, got it.
- Then we're gonna do 1/2 cup of tomato paste.
And I'ma wait for you
'cause I see your can is not opened yet.
- Oh, no. Papa, can you help me?
- We can't open the tomato paste.
- I don't know if I can-- - Don't laugh at me.
it's just 'cause I don't know all the fancy stuff.
This is fancy. - It's all right.
It's a good excuse for me to see Papa.
- Papa, this is Kwame. - Kwame, it's nice meeting you.
- What's up, Papa? - Nice meeting you.
- I don't--might get your Nana to hold this.
- See? Ah. See? You don't know how to do it.
You out of all people, don't know how to do something.
- You think Nana knows how to do it?
- Yep, she's good at getting that.
- Nana? - Yeah.
- Come here. This is a--oh, wait.
- You gotta put that little part.
- There it goes. - Oh, he did it!
- Wow, Papa to the rescue. - I just looked at it.
- It's an outside can opener, not the inside.
- Yeah. I think I got it.
I think I got it. I don't know if I did. Here.
- Hah! It didn't work. - Come here.
Come here, Ma. Come here, Nan. - Use the little teeth.
- Fix this thing.
- This is what happens when you get fancy stuff.
You just need a regular can opener.
- Ah, got it! - Whoo!
- That's what--look. - You get it?
- Yep, we got it. We're good.
- You had it. You had it. - I did?
- That sounds like a Texas accent over there.
I don't know. - It is. You got it?
- Yep, from Texas. - So, I did it. I was right.
- Nice to meet you.
- It's nice to meet you, boy. - Nice to meet you too.
- So I got it. I guess.
- So you're gonna take about 1/2 cup.
- Oh, this is gonna be delish. - Got it.
- So what we're gonna do is, we're gonna cook this all down.
- So make sure you have your pot
that you're gonna be cooking this in.
It should be a pot, like, this big.
But first we're gonna put it in the blender,
and then we're gonna let this cook.
And as it cooks, it's gonna reduce.
- All right, plugged up.
- So put a little bit of oil in the pot.
Probably, like, 1/2 cup of oil.
We're winging it together. There you go, perfect.
- Ah. - I like that. Now turn it on?
- Now turn it on low? - Yeah, on low.
And then you're gonna do the same amount
in the blender of oil. - Okay.
- Okay. Guessing. - That same winging it amount.
I'm guessing. I'm guessing.
- So then you're gonna put all of this in the blender.
You may need to do it in, like, two different tries.
- Whoa. - Let me know if you need me.
- I would fill it up maybe 3/4 of the way.
Don't go all the way to the top.
- I'm stressed right now, okay?
- Repeat after me:
there's no stress in Kwame's kitchen.
- There's no stress in Kwame's kitchen.
- Louder!
- There's no--what?
- Stress in Kwame's kitchen! - Stress in Kwame--
- There we go. All right.
Let's put the top on or else
it's gonna be a messy-ass kitchen.
- Okay. - One, two, three.
Turn it all the way up. Turn it up.
Turn it up. Turn it up. Turn it up.
Turn it up. Turn it up!
- Try to be enthusiastic, Selena.
- [yells] - Hold it! Selena!
- Yay! [laughs] All right.
We're gonna pour that right into that pan and keep going.
- All right. That smells bomb, by the way.
- Mm-hmm. Making me hungry.
- ♪ Making me hungry ♪
- Oh, you can sing? - Ooh!
Where's that voice been hiding?
- I got a little-- I got some talent.
Most of it's in the kitchen.
- We're gonna have to test those singing skills.
Okay. - And repeat, repeat again.
A little bit of oil, some vegetables.
- Ah! Oh, my gosh.
Here comes the big spicy one.
- Oh, no. I'm nervous about that.
- Okay. - You're looking good.
[blenders whirring]
Is that a pink silk shirt you're wearing?
- Well, yeah.
It's only the worst thing to wear when you're cooking.
- [laughs] It looks good.
It matches your, uh, pot.
So this is gonna take about 30 to 45 minutes to cook down.
- Okay. - But in the meantime,
we're gonna prep our other stuff.
So we're gonna sear our chicken,
and then that way, once this is finished,
we can start cooking the chicken directly in that sauce.
- Mmm. Yum. - All right?
- Yum. - All right.
- Wait, should I plate up my station?
- I would love that. - Okay.
- I love how you call it a station.
[both laugh]
- Chef, should I clean up my station before I go home?
Uh, you are home, Selena. You're--you're home.
- I just moved into this house a year ago.
- I moved into this house five months ago.
You gotta come over for dinner sometime.
- I was waiting for the invite. I'm not kidding.
- All right, so we're gonna move on to this chicken.
We have these chicken quarters.
I'm gonna cut them because I feel like
they cook more efficiently
when you separate the leg from the thighs.
- Perfect.
- And maybe we'll put our gloves on for this.
- Okay. - Then flip it over.
You're gonna see this line.
It's pretty much, like, this fat line.
- Okay. - Cut right through that.
You're gonna cut right through the bone,
right through the joint. There you go.
You're probably hitting bone right there.
It looks like you're hitting bone.
- This is the bone, right here.
- Yeah, but the fat line
is kind of right where your knife is right now.
Right there. Cut right there. Nope. Nope. Maybe not.
- Oh, Sel! Oh, my gosh. [laughs]
- Why don't you pick this thing up
and then crack it like this?
You're gonna feel that-- uh, do it the other way.
Yeah! - Oh! Whoo!
- How about that?
We gonna try this every single way
we need to do it to get the job done.
- That way. - Yes.
- All right, so do that to the rest of them.
That's it. 'Cause guess what I said?
- No stress. - Yes!
Look at this: Butchery 101 with Selena and Kwame.
- Oh!
- I feel really good about this.
- I do too. Yes!
- Yay!
- Got all the chicken.
- Raquelle? - Yes?
- Where's your name from, by the way?
- It's actually, it's Spanish.
- I thought it was gonna be
a Black girl here, with the name Raquelle.
- And your brother's name is Tyrone?
- Oh, my gosh. [laughter]
- So I wasn't what you were expecting.
- I wouldn't have bet on a blonde girl named Raquelle,
I'll tell you that much.
- I love that.
- All right, Raquelle, you're gonna get another pot,
and you're gonna put it on the stove, high heat,
a little bit of oil, eyeball it,
'cause I believe in you.
- Love the support. Kwame, I have to ask you...
- Ask me anything. - Outside of Selena Gomez,
who is the most impressive person
that you've ever cooked for?
- It's probably a tie between, um,
Jay-Z and Beyoncé, and Barack and Michelle Obama.
- Wow!
- So what you're gonna do, Selena,
we're just gonna season this chicken,
and we're gonna season from high up.
- So here we go. From the top.
- Yeah, there you go. You've got it.
- Okay, we've got the oil on high.
- Let's put the chicken in.
And only put, like, four pieces in at a time.
'Cause you don't want to crowd the pan.
- Ooh!
- It hurts a little bit, but it's good.
So we're not cooking it all the way through.
We're just browning it. - Okay.
- And then I got a sheet tray on the side
so I can just put it on the sheet tray.
And then we're gonna cook it in that sauce, okay?
- Amazing. - Wait. Are you good?
[pots and pans clattering]
- Yo, what is happening over there?
- That's what my life sounds like.
- [laughs] - Can I flip the chicken over?
- If it's brown on one side, flip it over.
- Okay.
- Oh, Sel with the moves. Kwame, do you dance?
- I don't dance well, but I dance.
- Love it.
- How's your chicken looking? Looks good?
- The chicken looks incredible.
- We're just getting a nice sear on it,
a nice--we call it GBD, golden brown delicious.
- I'm gonna use that, GBD. - I love that.
All right, my chicken's done.
- It's doing its thing? It's good? All right.
- Wait, this looks so good. - Right?
Are you really eating it now? - I'm starving.
- It's not cooked all the way.
- No, I just--it's not cook-- what do you mean?
- It's not cooked all the way. It's just brown.
- It's so fricking good.
- So my oil got a little too hot so I dumped it.
- Oh, I need to do that as well.
- Yours is black. It's so dark. - Yeah, probably.
Now, what we're gonna do, Selena.
- Yes.
- Take that same pot and put it back on the stove.
- Even if it's brown? - Yeah.
So we're gonna deglaze the pan.
All that brown stuff is good. It's for flavor, right?
- Ooh. - Right.
- So we're gonna put, like,
maybe, like, three ladles of this red stew
in that same pot.
Let's do six. - What?
- We'll do six ladles full in here.
- Okay. - I'm feelin' frisky today.
And then I'm gonna put my chicken in there.
- This is one of the best smells
I've smelled in a long time. - Yeah.
- Yeah, I'm making it into a cologne.
- [laughs] - Eau du Kwame.
And then you can put a little bit more stew on top of it.
- Great. - Oh, that looks good.
- This looks crazy good.
- Yo, look at you, Selena, making some Nigerian food.
- I'm tryin'. - Whoo!
- So that you can get you a West African man.
You can get you a Jamaican man,
a white man, Mexican, whatever now.
Now you got it all covered.
All right, so, Selena,
we're gonna put, like, a cup of chicken stock.
And you can eyeball it. - A lot of eyeballing.
- And then I'm gonna add some salt.
And then, we're just gonna let it cook.
'Cause we just browned the chicken.
We didn't cook it all the way through.
- That's why you were telling me not to eat it.
- I know.
- I took a little bite of the chicken
'cause it looked so good, and Selena was like,
"Do not eat it. It's not cooked all the way."
- It's raw. It's just raw.
- So do I put this on a medium heat?
- Yeah, like, medium heat,
and then you can put the lid on it
and just let it do its thing.
And it'll cook down really, really nicely.
- Okay.
- We do want to clean our cutting board
because we did cut raw chicken on it.
- You gotta help me, babe. - Okay.
Coming. Ow! Oh! - Are you okay?
- I don't know how I just did that!
[laughs] How does this happen?
I just whacked my knee on the chair.
Whoa!
- Y'all okay over there?
- Yeah, we're okay. We're okay.
- Papa, make sure they're okay, please.
- Raquelle, she's an accident
looking for a happening all the time.
- You're a happening.
- I knew-- I knew we needed Papa.
- Day one, you ripped your shirt.
I now have a bruise on my knee.
- Yep, we're doing great.
- I ate raw chicken. - Chicken sashimi.
- Oh, thank you, Papa. - It's okay.
We got the triple threat goin' on here.
This is season three: looking good,
smelling good, cooking good. - Whoo!
- We're not playin' on season three, we're doin' it.
- Nope. - Nah, nah.
We're gonna let that continue to cook.
We're gonna break down this plantain,
which is pretty much a Caribbean banana.
It's a banana with dreadlocks.
- I'm dying. That's hilarious.
- How many do we need? - I would just say two.
- So if you had to have someone cooking with you,
like Sel has me, who would be your go-to?
- I have two best friends.
One's name is Paz, and the other one's Marquise.
He's my friend from, like, back home in the Bronx.
And he's actually flying in tomorrow,
and we're gonna have so much fun!
- Why don't we eat together? - I was gonna say.
- Yeah. - We should do dinner.
Maybe Marquise is my man. Is he single?
- Maybe he's your-- he is single.
- Hey. - [laughs]
- Kwame, we've been trying to get her somebody
for the last five years. - Oh, my gosh.
- Can she bring a Black guy back to Texas?
- Yeah, she can. - [laughs]
- Yep, no problem.
- So we're gonna cut these in on a bias.
Boom.
You know what?
Any way you cut it is going to be delicious.
There's no stress in Kwame's kitchen.
- Oh, good. You did a good job cutting.
See, when there's, like,
no technique needed, you actually kill it.
- When there's no technique needed, you do a great job.
That's a great compliment. - Yeah.
[both laugh]
That's a backhanded compliment.
- I meant it in a loving way.
- I know. I love you.
- All right, so I put my pan on for the rice.
- Is this good for rice? - Yeah, that'll work.
That'll work, for sure.
And then you're gonna put, like,
three tablespoons of oil in here.
- One, two, three.
- I love it. She's winging it.
- And you're gonna put it on medium heat.
All right, we're gonna measure out
two cups of rice.
- Okay. Urgh! Okay.
- You got it. You got this. I believe in you.
- One, two.
- We're gonna be, like, cooking the rice in the fat.
It's called parching the rice.
And that's gonna coat
each individual grain of rice with oil.
And that's gonna make it separate a little bit easier.
- Okay, great.
It's hot. I'm hot.
- [laughs]
- Now, what I want y'all to do
is take 2 cups of chicken stock
and then 2 cups of that red stew.
Add a little bit of salt. - Okay.
- And guess what?
We're gonna put a little lid on that
and let it do its thing.
Now I'm gonna get my pan ready for my plantains
because we're so close to glory at this point.
- [laughs]
- Do you throw a lot of parties and stuff?
- No, I don't. [laughs]
- We had a crazy party here the other day.
All you have to do is play this one song.
Everyone gets on the dance floor
when that song comes on.
And it was "Back That Azz Up" by Juvenile.
- Oh, my gosh.
- I put that song on, and everyone was like,
bum, bum, bum, bum. - No way.
- I never get invited to cool parties.
- Well, now we're gonna have dinner at Kwame's.
- And Marquise will be here. Marquise gotta meet Raquelle.
- I cannot wait to meet Marquise.
I'm so excited. [laughs]
- You know the key to my heart is when someone invites me
into their home and plays "Back That Azz Up."
- We'll have a dinner party. You filming tomorrow?
- Let me check my schedule.
I'll be in the studio making some hits,
but I can come after. - Take my number down.
- Oh. This is happening. - Get it.
- I've got it. - I'm not playing.
- This is dy-- I'm dying right now.
- I think this is the first time
you've gotten a number on "Selena + Chef."
- I know, whoa. Okay, go. What's your number?
- [bleep] 2907.
- She's calling you. - Mm, your phone's off.
Can you explain that to me?
- It's dead. - Oh.
- It's dead? - Just send me a text.
All right, are you ready for these plantains?
- Yes, I am.
- We're gonna fill a pot up about 2 inches with oil.
- She put it on low or high or...
- Medium heat. Put more oil. Put, like, triple that.
- Oh, triple the oil. - Like that?
- More, more, more, more, more, more, more, more, more.
- Wow.
- More, more, more, more, more, more, more, more, more, more!
- Ah! It's all gone in.
- All right, so you should get
a sheet tray with, like, paper towels lined on it
'cause we're gonna fry the plantains
and we're gonna pop them on here right after.
- Perfect. - Hold on. Let me see.
Who's on this other line over here?
- Hello? - Hi, who's this?
- [gasps] This is Selena Gomez. Who's this?
- This is Kwame Onwuachi. - I see you.
- Don't be blushing over there. Stop it.
- [laughs]
I'm hanging up on you. Bye.
- [laughs] Bye.
- Goodbye with that. - That was great.
- All right. Let's get back to business.
You have a thermometer on hand? - Sure do.
- Wait, I don't use thermometers like that,
but I'll put, like, a wooden spoon in, like, the oil,
and once it starts bubbling up,
that's how I know it's at 350 degrees.
- Oh, okay. So wooden spoon, here we go.
- A chef tip.
- What're y'all doing? - We're hungry.
- All right, it's bubbling.
All right, let's add them plantains.
- Okay, let's do it.
- How long do these cook?
- Just till they're, like, golden brown delicious.
And how's your rice looking?
- Ah! That rice?
Perfect. - Great.
- Turn it off and bring it over here, and we'll eat.
- We're almost there.
My plantains look really good, GBD.
I'ma take them out right now.
- Perfect.
- All right, this is how we're doing this.
I'm gonna put a little bit of this Jollof rice on the plate.
- Okay. - Yum.
- And a thigh, kinda like right next to the rice.
- Oh, I like that. - Okay.
- I'm gonna put a little bit of the stew
on top of it as well.
And then I'm gonna put some of the plantains next to that.
- You guys, will you wait? - Put it down.
- This is Sunday supper, right?
- Sunday supper.
- Sunday supper on a Wednesday.
- Yeah. Yeah.
- Looks good, Selena.
I like to put a little bit of chives on the chicken,
little bit of parsley on the rice.
Just a touch of it, not too much.
Just to brighten it up a little bit.
And you've got yourself a Nigerian dish.
You're an honorary Nigerian for today.
- Love this. - Okay, Sellie?
[camera shutter clicks] Oh, you look good!
- Thanks. - Damn.
- That blonde is working for you,
I'll tell you that much.
- It is. - Okay. Okay, I like it.
- That's it. Now it's time to eat.
- Okay.
- Oh, yeah. - Right?
- That's just delicious. - Oh, my gosh.
The chicken is literally--look.
- Mmm. - This fell off the bone.
- So this is what my family would make,
especially when my grandfather would come back from Nigeria
to visit us in America.
- Oh, my gosh. - And it's so wholesome.
- This for sure is one of the best things I've ever had.
- It's really incredible.
- And it's not too spicy. It's just right.
- No, that's what I was saying.
Once it cooks down and you know, you get all those
other flavor elements in there, it dampers down that spice.
- Oh, my gosh. - Incredible.
- It's so good. - Class.
- Wow. - Delicious.
- I'm gonna say ten out of ten.
- Ten out of ten! - Yeah.
- That's how we give it up.
- I love this, by the way.
We are not gonna stop eating it.
But I was wondering if you could tell us
a little bit more about the charity
that you want us to donate to.
- Absolutely.
I went to the Culinary Institute of America.
It was very difficult for me to afford to even go there,
so I set up the Kwame Onwuachi Scholarship Fund
where we put an up-and-coming chef
mainly from the inner city
through that program on a full ride.
They don't have to worry about anything while they're there.
- Wow. That's amazing.
We are very honored to give back.
- Absolutely.
- Kwame, this has been so much fun.
Legit, you are the coolest hang,
and I can't wait to hang out with you tomorrow.
- I can't wait to back that ass up tomorrow night.
- ♪ Here we go ♪
[funky music]
- [laughs]
- No, but it's been great hanging out with you.
It's been great getting to know you.
I love your new hair, your new look.
- Thank you.
- And I love everything that you do.
So thank you so much for using your platform for great
and for cooking up some Nigerian food.
You did it! - Yes!
I did it! - You did it!
- Thank you so much, and I will talk to you soon.
- All right. Talk to you soon. - All right. Bye.
all: Bye.
- Bye.
That was great. That was great.
[laughter]
- Rate how I did.
- Five out of five. I thought you killed it.
- Nana? - I'd say a five.
- Would you normally order this?
- No.
- And you're trying it, and you like it?
- Mm-hmm.
- That's our cooking show, folks.
- And I'd give you a five.
- Hey, we back.
Starting at the top.
- You're getting better on your cooking.
- Thank you.
♪ Baila, baila, baila conmigo ♪
♪ Baila, baila, que yo te sigo ♪
- ♪ Pégate, ven, suéltate ♪
♪ No te me vayas sin las gana' de volver por eso ♪
both: ♪ Baila, baila, baila conmigo ♪
♪ Baila, baila, que yo te sigo ♪
- ♪ Bésame solo una vez ♪
♪ Así tengo un motivo ♪
both: ♪ Pa' volverte a ver ♪