The Word Café Podcast with Amax

S4 Ep. 253 When Food Meets Word

• Amachree Isoboye Afanyaa • Season 4 • Episode 253

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What happens when a poet of the plate meets a trader in words? We invite Chef T into our space and watch her turn humble leftover rice into a fast, vibrant fried rice—then follow the thread from sizzling onions to the stories and care that make a meal unforgettable. This is more than a cooking demo; it’s a tour of how flavor, color, and timing can speak empathy without a single speech.

Chef T breaks down her philosophy with the clarity of a pro: start by knowing who you’re cooking for, ask precise questions about spice, texture, and tradition, and let culture guide the menu. From Ishekiri to Igbo to international standards, she shows how research and memory turn clients into regulars. We walk through her mise en place and heat management, why onions go first to unlock sweetness, when carrots deserve a head start, and how half the peppers wait until the end to keep a fresh crunch. Season in layers, taste as you go, and use color as both a visual hook and a quiet cue for nutrients—turmeric’s gold, greens for vitality, reds for iron-rich bite.

Along the way, we talk business and life: negotiation as a gift, getting the best value without cutting corners, and teaching kids to cook to build confidence and independence. The kitchen becomes a studio where craft travels both ways—food fuels words, words honor food. By the time we plate, pray, and taste, the lesson is clear: attention and empathy are the real secret ingredients. If you want a practical blueprint for quick, delicious fried rice and a mindset that makes every plate feel personal, you’ll find both here.

If this resonated, follow the journey: subscribe on YouTube, share the episode with a friend who loves food, and leave a review with your favorite leftover-to-masterpiece move. Your stories feed the show as much as the recipes do.

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SPEAKER_01:

Hello there. Welcome to the World Cafe Podcast. This podcast has been designed with created content that centers on the power of words. Can we really do anything without speaking? Can we really do anything without the agency of words? Yes, that is what this podcast is all about. And I am your host, Amakri Iswe, your neighborhood word trader. I believe in the power of words, for it is the unit of creation. I trade in words to profit my world. They call me an addict. Then I say I'm an enthusiast. Say it loud, say it proud. Good morning. Good afternoon. Good evening. Good everything. Welcome to the World Cafe Live Show. Yes, you know how we say it. This is that space where we come in to lean on one another's experience and do what? Forge a positive path. I'm super excited today because you see why I am super excited. Uh what are we going to be doing today? Well, before I do that, I have brought the word cafe into someone so special. Her space.

SPEAKER_02:

She racks firewall.

SPEAKER_01:

Ow! Don't worry, he's not coming. I have today on the set with me my lovely wife. You guys know her as Chef T. I call her my Wonder Woman, but for the purpose of why we are here, she is Chef T. Abuja one and only super chef. Yeah, I'm excited. How are you, baby?

SPEAKER_03:

I'm doing great, thank you.

SPEAKER_01:

How do you feel? I'm in your space today. Hope I'm not encroaching. You are goodness gracious.

SPEAKER_03:

And I'll make you pay for it.

SPEAKER_01:

Cash and kind.

SPEAKER_00:

I was it.

SPEAKER_01:

Okay. So, guys, I've decided to do this. The title of this episode is When Food Meets Word. What do you think will happen? Boom! Excitement, satisfaction, flavor, flying. It's not flavor na balio. All right, guys. That is why we are here. I've told you before, if you remember, I'm married to a chef who has somehow conquered that space with her covenary skills. I describe her as one who cooks for the gods. Who are the gods you want to know? Enough. Let's meet the one and only Chef T Abuja's number one. Oh, yeah, I don't do talk about yourself.

SPEAKER_02:

If why didn't you give me drum rolls? You would have to do it. Kanga.

SPEAKER_03:

Okay, hello everybody. Um, I am Chef T, Abuja's go-to chef for busy executives, and this man here has decided to come into my space for some reason. Let's see how it goes.

SPEAKER_01:

All right, guys, before we do anything, you can see she's ready to prepare lunch.

SPEAKER_03:

Yes.

SPEAKER_01:

So that's why I said, why do the lunch alone? Let us lunch together, eat together, exactly, and that's why we're here. But before you go through all of that, I will ask you this question because even if I know that I want my audience and the world to hear you, how did it begin for you? How did you discover this? And how?

SPEAKER_03:

Well, I don't think I decided to be a chef. I think food chose me. Yes, because um food is a living thing now. Food chose me. I grew up cooking in my mom's bar, so I didn't necessarily have a choice. It wasn't my dream to be a chef, but I fell in love with cooking because I had to cook, and I saw that okay, so it's not that bad after all. The experience that people get when they eat the food, the expression on your face when you eat my food. So it's heavenly, you know, when you it's when you take a bite of meat and you close your eyes, or you take a spoon of rice and you just close your eyes, you don't even need to say thank you after the meal. It just shows that you've entered another realm.

SPEAKER_01:

Okay, uh, what's your philosophy? Because now, guys, why I'm asking her what's her philosophy. I'm not saying this because she's my one and only, my amor and me. But she has this way with food, like I have with words. She's very poetic when she does that. And I really want to understand, and I want you to hear it from her. What's the philosophy?

SPEAKER_03:

So basically, for me, food is an expression.

SPEAKER_01:

Okay.

SPEAKER_03:

When I cook for you, I want to connect with you at a certain level. Wow, I want you to experience me through my meals. And when you do that, your response is what feeds me. Your response is what drives me. That experience, that expression on your face when you eat the food and you say, Oh, Chef T, this meal is so good. That's what fills me, that's what fuels me to do, even more.

SPEAKER_01:

You have said so much in just one word. Hunger fuels, passion fills me. So it feels like somebody who has discovered her essence and allow that essence to ooze out like a sweet smell and perfume. That whoever gets in contact with that perfume is would I use the word endeared, captured, enraptured. He just had to use the into her worlds, more or less. Okay, so what are we doing today?

SPEAKER_03:

Okay, today I just want to make um fried rice with some leftover white rice. Okay, so we're going to make this a very simple, basic, well, simple for me, but not for a lot of people.

SPEAKER_01:

So let's go through your process.

SPEAKER_03:

Okay, so first I'm going to wash my hands. I've touched a lot of things.

SPEAKER_01:

Okay.

SPEAKER_03:

Food safety.

SPEAKER_01:

She's a professional doctor, so she's teaching us now.

SPEAKER_03:

Yeah. Okay. So I've washed my hands. I have some chicken here that I'm going to chop up. Now, this is just some pancreat chicken. And I'm going, my hands are clean so I can touch my food.

SPEAKER_01:

All right.

SPEAKER_03:

So I'm just going to chop this up nicely. Okay. Because I'm going to use it. Would you like to try some?

SPEAKER_01:

I don't mind. Indeed. The chicken is chicken. So basically, when you're doing this, what goes through your head? Or should I say your mind?

SPEAKER_03:

So, first of all, I love what I do.

SPEAKER_01:

Okay.

SPEAKER_03:

So I'm in my happy place.

SPEAKER_01:

In your comfort zone.

SPEAKER_03:

Yes. So I don't feel like I'm walking.

SPEAKER_01:

Okay.

SPEAKER_03:

I'm just um leaving. Leaving, yeah.

SPEAKER_01:

Right.

SPEAKER_03:

So the first thing that comes to my mind is who am I cooking for?

SPEAKER_01:

Okay.

SPEAKER_03:

So when I cook for you, just last night I was having a conversation with Jezreel, and I was telling them that when he was younger, he would say, Mommy, why is it that when I when you cook for daddy, it's always special, it's always different. So I tell him, Well, because his daddy, he's my husband, when it's your turn, we pray that your wife will be able to give you the same. Be more intentional, okay, and ensure that you get the best.

SPEAKER_01:

All right. So, from what I hear, you're you're you're more or less creating a connection with your customer, your client. You are thinking about their satisfaction, yeah, you're thinking about their well-being, how what you're doing will translate into positivity in them, you know, by way of nutrition, eating, and all of that. So, how do you how do you pick your your your your ingredients now? How do you do that?

SPEAKER_03:

Okay, so first of all, I when I cook for any clients, I want to find out what their specific needs are. Okay, it's very important to know what your customers um want, what will benefit them. Uh, it's not just um about okay, make me a meal and then get paid and all of that. Yeah, because you want them to have an experience through your meals. For me, I want them to, I want to know what they need. Okay, so I cook to their specification. All right. I want to ensure that I'm meeting their nutritional needs. Some people like their food spicy, some don't. Some like bones, some don't. Okay. You know, some others will say, Oh, Chef T, I don't want um um artificial seasoning. Okay, I want just um the crayfish, you know, whatever it is. Yeah, I ensure that I put that into consideration so that when I'm cooking, I am actually giving them giving them that experience that's so so makes them come back.

SPEAKER_01:

So I hear you say you engage with your clients at a level, yes, more or less. You ask all of these questions, you don't just assume.

SPEAKER_03:

Yeah, yes.

SPEAKER_01:

Now, do you think your your clients or the people you cook for have a particular kind of taste or palette that is maybe African, sub-Saharan, European? Do you think? And if you do, how do you approach it?

SPEAKER_03:

Okay, of course they do.

SPEAKER_01:

I we can see she's handling the carrot now.

SPEAKER_03:

Yes, I need to prep. One way I cook is to prep before I start. That way the cooking process is shorter, okay, and um, everything just goes in. So, your question again?

SPEAKER_01:

The question is from everything you have described so far, in terms of how you relate with your clients, the questions you ask, do you maybe in course of your uh journey come to like appreciate their taste? Okay, this person likes this kind of taste. Take for example, what I mean by that is in Africa or Nigeria to be precise, uh, the Ibo tribe has a particular way they want their meals prepared. Uh, the Yoruba has this kind of uh South South, Calabari, Iquare, and the rest of them. Do you take note of all of this so that when you are, should I say, responding, you don't assume, you curate it.

SPEAKER_03:

Yeah, sure. I do that. Um recently, a client that I cooked for last year called me. He's um, I think he's Ishekiri. So he called me um recently and said I should come and cater for him. So the last time I cooked for him, I I saw that he had okay, so the event was for some royalties, you know, some kingsmen and some sort of I don't know, they had all these big chorals and everything, they were quite elderly. And so after I made we he asked for specific meals, you know, yeah, that um relate to the tribe. So this time around, because I know him and I know what he likes, it was easy for me to um add it to the menu when I was preparing a menu for him. Okay, so because I know, so when my clients call, yes, I want to know their tribe if they are willing, and I'm open to cook for anyone from anywhere. I've had I've made meals for clients who are not Africans, okay, and even when I don't know their traditional meals, I do a research and I ensure that I deliver to them what they have asked of me.

SPEAKER_01:

So that aspect of research, you just took it out of my mouth because I was about asking. So I I I I I see you, yes, most times you watch Food Network and you read uh culinary books and all of that. I I want to believe that's part of your research.

SPEAKER_03:

Yeah.

SPEAKER_01:

So what's your specialty?

SPEAKER_03:

Hmm. That question came to me yesterday, and it was really difficult. It was really difficult to answer because as a chef, you're trained, you you are trained to be an all-rounder. You're not just it is you that decides what area, what niche you want to create for yourself. But as a chef, you're you're you're you're trained to make pastries, you're trained to make um cakes, you're trained to make food, or Nigerian meals. I was trained to make Nigerian meals, um, international meals, you know, different cuisines. So it's really difficult for me to say, okay, this is my specialty. I am a chef and I can cook, I can bake, I can do all sorts in the kitchen. So for now, I can't really say that this is what I am called to do.

SPEAKER_01:

All right. Yeah. Now let us talk about the business aspect of what you do. Because I know you my wife is one person that negotiates, she has the power to negotiate even in a hostile situation. She can negotiate her way through. So, what's the business aspect of what you do?

SPEAKER_03:

Well, I love to cook, and when I get paid cooking for people, I don't feel like I'm doing a lot of work.

SPEAKER_01:

Okay.

SPEAKER_03:

So, talking about negotiation, I think it's a gift. I won't say I was taught how to negotiate. I think it comes naturally. I try to get the best value at the lowest price possible. Yeah.

SPEAKER_01:

Now, I think we'll allow you to focus now, guys. Let's let's pay attention to what she's doing, her prepping, and all of that. And uh when she gets to the next phase of the process, I think we'll start. We'll start with another round of questioning. But let me go closer so that I will also see. You never can tell. I may find myself in a place where I'll need to do maybe some of the nkwabi and what have you.

SPEAKER_03:

Really?

SPEAKER_01:

Yeah. So basically, why why I brought her on the set today is just to share with you, yes, also to encourage you, inspire you there. Uh embracing who you are, your craft, that thing that tugs you on the inside in a good way, you know. And uh, I've seen her grow. Yes, I have seen her grow in this craft, preparing meals, attending to people, and I failed to share it with you to inspire you and to also encourage you. You may feel like nobody sees me, you understand that nobody, nobody cares, nobody and all of that. No, no, if you keep at it, somebody said something to me the other day. I love the consistency of your consistency, you know. And I laughed. So, you know, when you're consistent about something, it builds character, it builds discipline, and uh yes, I will always say it. The scripture tells me clearly see, yes, that we man who is diligent in his business, he will stand before kings. So that is the aspect. You standing before kings simply means there is a reward coming to you for what you do. The king is seeking your advice, the king is asking, you know, for your uh what I say, uh you're being consulted. That's the right word to use. So that's why I brought her on set today. And uh, well, I know you're enjoying it. Cooking can be fun, like she said, when you love doing it, you know, and uh okay. Where are we now?

SPEAKER_03:

I have something for you to do for me.

SPEAKER_01:

All right, yeah, okay. Let me they're putting me to work now.

SPEAKER_03:

Yes, this way, please. All right, so you're going to first of all let's clear this place.

SPEAKER_01:

You want me to cut the bulb? Is it a bell pepper or ball pepper? What do you call it? Bell.

SPEAKER_03:

It's bell, it's not ball, it's not tatachi. No, this is not tatachi, it's not shrumbo, guys.

SPEAKER_01:

Don't mind me. These are the slang we use uh yes in Nigeria for stuff like this.

SPEAKER_03:

So you're going to cut this open and take out the seeds for me.

SPEAKER_01:

How do you want me? Anyhow, just cut it open, okay? Yes, into two. Then I take out why why are we taking out the seed? We don't need the seeds. Will it affect if we use it?

SPEAKER_03:

Yes.

SPEAKER_01:

How it will increase the heat, the heat. Okay, I just take off the head too, I guess. All right, guys. This is cooking class 101 for all those men who are watching, guys.

SPEAKER_03:

Lenno, learn to be used by your wife.

SPEAKER_01:

Yes, so I didn't tell you. Okay, that is that. So that's I do the same for this, yes, and this. You know, I've often asked myself, you know, food and uh color, what is the relationship? Food and color. Is there a relationship?

SPEAKER_03:

Yes, there is.

SPEAKER_01:

Can you tell us about it?

SPEAKER_03:

So um we eat it, we eat with our eyes first.

SPEAKER_01:

We eat with our eyes first, yeah.

SPEAKER_03:

All right, so when a meal is presented, first of all, it has to look appealing to the eyes, even if it tastes very good, if it doesn't look good, it's a ton of. Okay, so we're intentional. So imagine that I used all green bell peppers or all yellow bell peppers, I won't get the color combination, okay, and it won't look as appealing as it will look if I used yeah.

SPEAKER_01:

So we need all the colors on our plate, yeah, and again, if you look at it closely, the colors speak to a certain level of nutrients, you know, potassium, zinc, rinse it off for me, okay. Zinc, uh calcium, uh, what else? You know, iron, you know, red speaks to iron, ferrous. Do we need to take this off?

SPEAKER_03:

Yes, we do.

SPEAKER_01:

Okay, I think we can take this.

SPEAKER_03:

We just washed and put it back to this.

SPEAKER_01:

Alright, guys, I'm in the kitchen.

SPEAKER_03:

But I have a question for you.

SPEAKER_01:

Tell me.

SPEAKER_03:

You used to cook. What happened to you?

SPEAKER_01:

Good question. I didn't stop cooking.

SPEAKER_03:

So, what happened?

SPEAKER_01:

So, my wife just asked a question. I'll give us a little background to it. Yeah, I am I'm from a family of seven, no, eight boys. Yeah, you heard me right, eight boys. So, full of enough, is it a testero they call it now? And fifth to be precise, as when you look at the number. So, my mom invested so much. I used to go to the market with my mom. For those of you who grew up in Port Hacker or growing up there, my three market, my one market, you know. I used to go to the market with her, follow her, carry her bag, you know, see how she does, and I go into the kitchen with her also to cook and all of that. But you know the way life happens. So getting married, uh the cares of life, the demand of fathering and all of that, somehow. But you know what? Somehow, I still cook when I'm out of the house, like maybe go on a job, you know, change location, something like that. I I still do that because of that. But when I come home, say I'm I'm sorry, I have to apologize. I become somewhat lazy, and again, I enjoy my wife's food. Honestly, I do. There's this thing it does to me.

SPEAKER_03:

Please tell me what does it do to you?

SPEAKER_01:

Oh my god, when I eat her food, like I said, you know, what we're doing is when food meets with word, I just begin to have this amazing thoughts with words. I play with it. You know, my palate comes alive, not the palate in my tongue, now the palate in my mind. I begin to see the combination of, you know, should I say words coming together, fusing, and there's this reaction that takes place. You know, one reaction leads to the other, leads to the other, leads to the other. And she will testify. Sometimes I just sit down after eating her food, I begin to write, you know, and I read out to her what I've written. And she will like, is it the food you just ate now? You know, so it gives it it brings this connection with my wife, you know. That's the truth. So part of it, but forgive me, a bit lazy sometimes. So that's why. But I still have that in.

SPEAKER_03:

Do you?

SPEAKER_01:

Yes, I do. At least I can boil water.

SPEAKER_03:

But can you make tea? I can't okay.

SPEAKER_01:

She just said something again.

SPEAKER_03:

Can you make your coffee? You can boil water.

SPEAKER_01:

Can you make it largely? Largely. I guys, this is confession of the wordsmith. My wife prepares my coffee better than I prepare it for myself. Yes. So sometimes when I'm alone, I was like, ah, she's not here. I prepare my coffee anyway. I'm not talking about expression now, like the regular nest cafe that you prepare, you brew in a cup and all of that. She does it in such a way that the smell, you know, the way the Italians will say fantastica, you know, and uh, so sorry, forgive me. It's a confession of a wordsmith.

SPEAKER_03:

Tell them.

SPEAKER_01:

Yeah, so where are we now?

SPEAKER_03:

Okay, we're almost done prepping.

SPEAKER_01:

All right.

SPEAKER_03:

So we'll just start. Um, this won't take long, okay. Max 10 minutes, and we're done.

SPEAKER_01:

So, do you think do you think cooking is a life skill that should be embraced by all?

SPEAKER_03:

Oh, yes, I feel so. It is important, first of all, eating out is very expensive, all right. So, but it is important that we learn how to cook, especially our kids. You know, we just concluded uh um cook like a chef, cooking class for let me help you with that okay, this way, yeah. I know you just concluded you were talking about your cooking class for yes, we just finished, and the reviews have been pouring in, okay, and I'm so happy cook and drop this year, yes. Please, the reviews I've been getting, having kids who couldn't um find their way around the kitchen, yeah. Now be cooking, you know.

SPEAKER_01:

It's so at this point, the magic is about to happen. Yeah, the alchemy of cooking. Let us listen to the alchemist, the one and only Cheftina.

SPEAKER_03:

So we're going to let our pot trip.

SPEAKER_01:

Chef T, I beg your pardon. She likes it that way.

SPEAKER_03:

It's fine, it's fine. So we have our carrots, uh chopped chicken breasts, seasoning powder, onion, salt, turmeric, and then our bell peppers. That's all you need. Our rice is over here.

SPEAKER_01:

Okay.

SPEAKER_03:

Um, this meal is quite straightforward. Okay. And once our pot dries out, so just stay fried vegetables, pour in the rice, season, and we're good to go. Yeah. So you see, when you prep, you can cook in less than 10 minutes.

SPEAKER_01:

So part of part of the magic is prepping.

SPEAKER_03:

Yeah. It makes your work easy. You clean as you go, you prep, and then you just so do you think in helping uh relationships, cooking is a secret to it, or cooking should be one of the recipes? It depends. I wouldn't want to impose as much as I feel like cooking is a life skill, I wouldn't want to impose it on anyone because we have our strengths and our weaknesses. So if I say that cooking helps to build relationships, and I have a spouse that doesn't like cooking, you know, there's going to be friction there. So we just stick to what's um works for them.

SPEAKER_01:

So we're putting in the chopped onion, I guess. So if you see me crying, you know why.

SPEAKER_03:

Oh, don't worry. This onion will make you cry.

SPEAKER_00:

Onion that doesn't make you cry. Are you that's a serious one? It will make you cry that is like a problem in life that doesn't make you cry.

SPEAKER_03:

Onion is not a problem. No, okay. I'll add some more. So I like to fry my onion for some time, okay, because um it brings out this sweetness. Onion is actually sweet, but people don't know. Some people say, Oh, I don't like onion, it makes my mouth smell. But there's a level you fry your onion to, you don't get that smell, yeah, and it becomes really, really sweet. When it's when the purple color is out, and you see that the onion is there's a science to it now, as you're saying it.

SPEAKER_01:

Yes, it's like when you apply heat. To something to a certain degree, yeah. The atomic process that happens releases sweetness.

SPEAKER_03:

Yes, it does.

SPEAKER_01:

Guys, you see, I told you when I when I eat this food, this is how it happens. Words just begin to come. I my imagination flies. So you see. So if you never knew this, know it now. You you heat your onion to a certain temperature. Yeah, it becomes sweet. That's a secret, anyway. Famo guys, we're learning.

unknown:

Yeah.

SPEAKER_01:

So after that, what goes in?

SPEAKER_03:

I'm going to put in my carrots. Carrots is hard.

SPEAKER_01:

Okay.

SPEAKER_03:

I won't put the bell peppers because they will die.

SPEAKER_01:

Yeah.

SPEAKER_03:

They will die fast.

SPEAKER_01:

Carrot contains carotene or carotina.

SPEAKER_03:

Carrot chef tea.

SPEAKER_01:

Uh-huh.

SPEAKER_00:

So it helps with your vision, your sight. And like she said, she puts it because it's hard.

SPEAKER_01:

So it needs to cook for a certain time before. That sound is a good sound. The hissing sound.

SPEAKER_03:

So I'm going to add my chicken.

SPEAKER_00:

All right. Protein goes in.

SPEAKER_03:

Yeah.

SPEAKER_01:

Protein goes in.

SPEAKER_03:

It is looking so the chicken is already cooked, so all right. It doesn't have to now add some of my seasoning.

SPEAKER_01:

What seasoning is that?

SPEAKER_03:

It's my secret ingredient.

SPEAKER_01:

Alright. That's her secret ingredient.

SPEAKER_00:

Like the more the lady said, I see my mom always clap her hand over the pot. And I thought that was the secret. The magic that makes daddy enjoys the food. So she did the same. I went to serve her husband. Almost sent her packing. I didn't say that. Okay, she added a little oil.

SPEAKER_03:

Yeah.

SPEAKER_00:

I guess to reduce friction in the pot.

SPEAKER_03:

So the next thing I'm going to do is add half of my bell pepper.

SPEAKER_01:

Did you hear that?

SPEAKER_03:

Not everything.

SPEAKER_01:

Okay. I want to believe you're doing this because at the end of the day, you're going to put the remaining one to remain fresh, yeah, and crunchy.

SPEAKER_03:

Now see how beautiful this is.

SPEAKER_01:

I can I can imagine. You say beauty is in the eye of the beholder, but this one is when you eat the food, you're not just beholding, you're filled up.

SPEAKER_03:

You see the color combination.

SPEAKER_00:

Beautiful. This is like the rainbow in our pot.

SPEAKER_01:

Guys, I'm enjoying this. I know you are also. Go ahead. What are we adding now? Salt. A pinch of it.

SPEAKER_03:

Yeah.

SPEAKER_01:

Okay.

SPEAKER_03:

Then I'll stir and pull in my rice. Can you help me with the rice, please?

SPEAKER_01:

Okay. We'll pour it gradually, I guess. So this is the carbohydrate. So we have protein. We have the jeans, and now the carbohydrate is coming in. What a fantastic combination. The combination of all of this is just for one thing.

SPEAKER_03:

Thank you.

SPEAKER_01:

Energy to be released, guys. I'm not the Sue chef, I'm just she's on my show. Oh, am I learning?

SPEAKER_03:

You are apprenticeship. Yes.

SPEAKER_01:

Oh my. But if I call myself Chef Watsmith, Ronald.

SPEAKER_03:

If you say that, then I'm going to leave the cooking for you. Okay.

SPEAKER_01:

Okay.

SPEAKER_03:

So I'll just add you can keep this here. Yes.

SPEAKER_01:

All right.

SPEAKER_03:

For a bit of colour.

SPEAKER_01:

All right.

SPEAKER_03:

Just some color. You know.

SPEAKER_01:

That looks like curry uh flavor, no, it's not.

SPEAKER_03:

It's an ingredient in the curry.

SPEAKER_01:

Okay.

SPEAKER_03:

Yeah.

SPEAKER_01:

So this is what gives the uh what I call it sun color of fried rice or stir fry. Wow. She has increased the heat a little. All right. No, it's fried rice, so it's supposed to be frying. Yeah. So allow it to heat up.

SPEAKER_03:

Are you noticing the color?

SPEAKER_01:

I am. It's it's changing gradually.

SPEAKER_03:

So when cooking, you put a little to check if you need more, you add. All right. Because it's easy to add more, but it's almost impossible to take out.

SPEAKER_01:

That's true.

SPEAKER_03:

Yeah.

SPEAKER_01:

It's called common sense. But it's not common. All right.

SPEAKER_03:

That should be enough. We don't want the MTN yellow.

SPEAKER_01:

Uh, we are not advertising for MTN. Even though MTN can come and sponsor this, you know, to help, you know, the growing chefs when food meets word with chef tea. I'm creating the future.

SPEAKER_03:

Okay, so this is what we have. So I'm going to add some more seasoning.

SPEAKER_01:

Okay.

SPEAKER_03:

Why am I adding more seasoning? What makes me feel like we need more seasoning?

SPEAKER_01:

Would I say the process is coming to an end? So we need to garnish it.

SPEAKER_03:

No, seasoning is not garnishing. So because I've done this for a while, I have an idea of what I need or what the food needs.

SPEAKER_01:

Okay.

SPEAKER_03:

But the ideal thing to do is to taste as you go, which you're going to do for me now.

SPEAKER_01:

That's good.

SPEAKER_03:

Bring in the taster.

SPEAKER_01:

The taster is here already.

SPEAKER_03:

So our rice is looking good. Wow. We've not added the last batch of vegetables. We're going to do that. Just as we finish the cooking.

SPEAKER_01:

Even the Chinese cannot cook like this. Sorry, I didn't mean that. I meant. I didn't mean that. Guys, watch.

SPEAKER_03:

Tell me what you think.

SPEAKER_01:

You can feel this.

SPEAKER_03:

Tell me what you think.

SPEAKER_01:

It's just romantic. You feel so dramatic. Oh my goodness. It's beautiful. Is it beautiful? Yes, it's amazing. It's feeling it's sweet.

SPEAKER_03:

Okay.

SPEAKER_01:

Every sense of the word.

SPEAKER_03:

So I just added my last batch of vegetables.

SPEAKER_01:

Can I can I taste it again?

SPEAKER_03:

Just don't worry. If you can't give me a good review, how will you say my food is beautiful?

SPEAKER_01:

Your food is amazing, it's fantastic. What word again should I use? It's fried rastic. Ah my, how did you know that?

SPEAKER_03:

Okay, so our rice is ready.

SPEAKER_01:

On the scale of words, we'll find it difficult to place it.

SPEAKER_03:

So we're going to dish some.

SPEAKER_01:

Okay. Let me use this. Okay. Wait. I think I need a spoon. Where is that spoon?

SPEAKER_03:

See your spoon over here.

SPEAKER_01:

Okay. Guys, we've been with Chef T going through her process. And always, you know, when you start a process, there must be uh there must be that finality. So there must be that finality, and uh the finality will tell you if you should go through that process again and again, you know, and that's what we want to do.

SPEAKER_03:

Gold for you, silver for me.

SPEAKER_01:

What do you say? Lunch is served, or food already you can't chop wow. Okay, let us pray for the food. He's blessed in Jesus' name.

SPEAKER_03:

Amen.

SPEAKER_01:

Yes, guys. Yes, that's what we do before we eat.

SPEAKER_03:

Do you think there's anything we would have adjusted, maybe in the seasoning or anything? It's just right. Alright.

SPEAKER_01:

It's just right. I'm not saying it's just right because to make you feel good, it is just right.

SPEAKER_03:

I'm proud of the meals I make.

SPEAKER_01:

Oh my.

SPEAKER_03:

So you don't need to patronize me.

SPEAKER_01:

You can say that again. I know sometimes when I go out and I order for food and they see the expression on my face. My friends who know that my wife is a chef, they'll tell me, can you for once just forget that your wife is a chef and just eat this food? I say, my dear, I know fit.

SPEAKER_03:

What do you notice about the vegetables?

SPEAKER_01:

They are crunchy. Yeah, they are alive, they are not dead. Even though they went through fire, they were not scorched. No smoke was left on them. Oh my don't talk while eating.

SPEAKER_03:

While eating. This is heavenly. It's okay.

SPEAKER_01:

It's okay. Oh yeah, my God, I'll tell you about that.

SPEAKER_03:

Welcome back. Feet on the ground.

SPEAKER_01:

Oh, feet on the ground. So, guys, this is what we came to do on the show today. Sincerely, when food meets word, I decided to bring my wife on set to share her process. And uh you'll agree with me, it's been an amazing time. You've learned one or two things, but you can reach out to her. Yeah, you can reach out to her. She has this process that simplifies preparing meals. She doesn't just cook. No, she doesn't. She creates, she curates a taste that meets your taste. That's what she does. Right, guys? Oh, how do you find her? Please tell them.

SPEAKER_03:

On social media, Instagram at Sobek Foods, Twitter, Chef T, um TikTok, Chef T. Um, where else?

SPEAKER_01:

Snapchat, do you?

SPEAKER_03:

No, no, no, no, no, Snapchat. We all run away from Snapchat.

SPEAKER_01:

America Sorrio.

unknown:

You know.

SPEAKER_01:

So that said, that's how to reach her. And she's a phone calling, lady.

SPEAKER_03:

Yeah.

SPEAKER_01:

Well, I wish I could continue this, you know, like that. But you know how we do it on the show? We always come with amazing content to inspire you, to provoke you in the right direction. Well, we are available, you know it, on all the social media platforms: Facebook, TikTok, LinkedIn, Instagram. Yes, we have a YouTube channel. Have you subscribed? Go subscribe. Hit that notification button because we always have amazing content for you. Yeah. I guess you're waiting for that. Till I come your way again. My name is Amakri.

SPEAKER_03:

Let me go with my face. Please do.

SPEAKER_01:

Awesome time it has been with you on the World Cafe Podcast today. Thank you for being there. You can catch me up on my social media handles: Twitter, Facebook, LinkedIn, and Instagram, all at Amakri Isobay. Also, you can get copies of my books at Cocktail of Words, The Color of Words, my HRO Notebook, and Hocus Focus on God on Amazon and Roving Heights Online bookstores. You can also subscribe to my YouTube channel at the same address at Amakri Isobe. I'd love to hear from you and how this podcast has impacted you. You can leave me a message at my email address, Amakri Garibaldi at gmail.com. That is A-M-A-C-H R-E-E-G-A-R-O-I-B-A-L-D-I. Yes, till I come your way again. Bye for now.