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INTERVIEW: Chef Kardea Brown Cooks Shrimp & Grits For The Breakfast Club And Talks Cookbook, Southern Kitchen & More · The Breakfast Club

• 0:00
  Speaker 1: Woke up, woke up, wake you up. Wake that ass up.
• 0:03
  Speaker 1: Program your alarm to power 105.1 on iHeartRadio.
• 0:08
  Speaker 2: Morning, everybody.
• 0:09
  Speaker 1: It's DJ Envy, Just Hilarious, Charlamagne Tha Guy. We are
• 0:12
  Speaker 1: The Breakfast Club. We got a special guest in the building.
• 0:14
  Speaker 2: Yes, indeed.
• 0:15
  Speaker 3: Who's absolutely positively transformed herself, because she was just cooking
• 0:19
  Speaker 3: about an hour ago.
• 0:19
  Speaker 4: Yes.
• 0:19
  Speaker 2: I didn't even know she had it.
• 0:21
  Speaker 1: She had the stocking cap.
• 0:23
  Speaker 2: Over her head.
• 0:23
  Speaker 1: She had the apron on. She had the cook clothes on.
• 0:27
  Speaker 2: Yes, I did.
• 0:27
  Speaker 3: And then she snapped her finger, and right back at it,
• 0:29
  Speaker 3: ladies and gentlemen, we have chef and author, Kardia Brown.
• 0:31
  Speaker 4: Welcome.
• 0:32
  Speaker 5: Welcome.
• 0:32
  Speaker 2: How you doing, love?
• 0:33
  Speaker 6: Thank you so much for cooking for us.
• 0:35
  Speaker 4: It is Cartier.
• 0:36
  Speaker 2: Cartier. I'm sorry, Cartier. You know what's so funny, though?
• 0:40
  Speaker 2: Cartier has a cookbook called Make Do With What You Have.
• 0:42
  Speaker 4: Right?
• 0:43
  Speaker 7: And she made us shrimp and grits this morning. She
• 0:45
  Speaker 7: had four pieces of shrimp and some pepper. I don't
• 0:48
  Speaker 7: even think she had no grits, but she found it all.
• 0:50
  Speaker 4: I found it all. I really do make do with
• 0:53
  Speaker 4: what I have. I mean, we had to run out
• 0:55
  Speaker 4: to the store. grab some cheese and all the other
• 0:58
  Speaker 4: stuff to make it happen. But is it good?
• 1:00
  Speaker 2: That was fantastic. I ain't even going to ask you nothing.
• 1:03
  Speaker 2: This whole interview we doing.
• 1:05
  Speaker 7: Yo.
• 1:05
  Speaker 4: Jess came by and grabbed some bacon. She already been,
• 1:08
  Speaker 4: you know, a little snacking a little bit.
• 1:10
  Speaker 1: The funny thing is, the funny thing is she asked
• 1:11
  Speaker 1: our producer, she gave him a list of things to get.
• 1:13
  Speaker 2: Yeah.
• 1:14
  Speaker 3: So when she got here this morning to start cooking...
• 1:16
  Speaker 3: It was four pieces of shrimp, some pepper, and that
• 1:19
  Speaker 3: was it.
• 1:19
  Speaker 2: He don't know nothing about that because he's from Philly.
• 1:21
  Speaker 2: But he should, though. Exactly.
• 1:23
  Speaker 4: We was going to send him out to the store
• 1:25
  Speaker 4: to get the rest, but I thought about my husband.
• 1:27
  Speaker 4: And I'm like, I got to send him more pictures.
• 1:30
  Speaker 4: Because he's going to come in. He's like, but I
• 1:32
  Speaker 4: don't see it. It's right there.
• 1:33
  Speaker 2: So I was like, you know what?
• 1:34
  Speaker 4: Forget it. So I actually ran out to the store
• 1:36
  Speaker 4: and got the rest of the stuff.
• 1:37
  Speaker 2: Thank you so much. You didn't go to Bodega, though. No,
• 1:39
  Speaker 2: I had to go Whole Foods.
• 1:39
  Speaker 8: Okay, all right.
• 1:40
  Speaker 2: I couldn't go to the Bodega.
• 1:41
  Speaker 7: Now, you used a specialty grits because this is gucci, gucci, gucci,
• 1:45
  Speaker 7: shrimp and grits.
• 1:45
  Speaker 2: What was in it?
• 1:46
  Speaker 4: So I use Martian mill grits from Edisto. They make
• 1:49
  Speaker 4: it right there in the heart of Edisto. So that's
• 1:53
  Speaker 4: my favorite type of grits. I mean, they don't even
• 1:54
  Speaker 4: pay me to say this, but those are the best
• 1:55
  Speaker 4: grits I've ever tasted in my life. You can't go
• 1:57
  Speaker 4: wrong with them. They take 45 minutes to cook. There's
• 2:00
  Speaker 4: not no quick Quaker oats grits. You got to really
• 2:03
  Speaker 4: nurse them grits, okay? The gravy.
• 2:08
  Speaker 4: Real Gullah Geechee style gravy. You got to start off
• 2:10
  Speaker 4: with bacon for those who eat bacon. I do. Render
• 2:13
  Speaker 4: the fat from it. That's where the flavor comes from.
• 2:15
  Speaker 4: Because back in the day, Gullah Geechee people, I mean,
• 2:16
  Speaker 4: we didn't, living on the islands, living on the sea islands,
• 2:18
  Speaker 4: you didn't have access to all these fancy things to
• 2:21
  Speaker 4: make your gravy starters.
• 2:21
  Speaker 2: Yeah.
• 2:22
  Speaker 4: Your gravy starter was some type of smoked meat. So
• 2:26
  Speaker 4: for you all, I use bacon. Render that fat down.
• 2:29
  Speaker 4: Cook it with some onions. Some aromatics, some garlic.
• 2:32
  Speaker 1: Charlemagne ain't bacon?
• 2:33
  Speaker 2: I had turkey. Turkey.
• 2:34
  Speaker 4: I made his with smoked turkey. So you can do
• 2:36
  Speaker 4: the same thing if you don't eat pork.
• 2:37
  Speaker 2: I got all of it in mine.
• 2:38
  Speaker 7: Me too.
• 2:38
  Speaker 6: I don't even know what I got in my second one.
• 2:40
  Speaker 6: I mixed it all.
• 2:41
  Speaker 4: And you top it off with a little bacon, a
• 2:43
  Speaker 4: little green onion to give you a little oniony taste
• 2:45
  Speaker 4: to it. And then for Charlemagne, because you don't eat pork,
• 2:47
  Speaker 4: I made with a really good smoked turkey sausage.
• 2:50
  Speaker 2: Man, so good, man.
• 2:51
  Speaker 7: How much of your creativity in the kitchen came from
• 2:53
  Speaker 7: watching your mother and grandmother just scratch whatever ingredients were available?
• 2:56
  Speaker 4: That's it. That's how I cook. I mean, even when I...
• 2:59
  Speaker 4: Got the show Greenlit Delicious Miss Brown, my In the
• 3:02
  Speaker 4: Kitchen show. I told them, I mean, I don't know
• 3:05
  Speaker 4: any other recipes y'all used to on Food Network, but
• 3:08
  Speaker 4: this is how we cook, this is how we live,
• 3:09
  Speaker 4: and this is what you're going to get. And that's
• 3:11
  Speaker 4: been my inspiration. That's all I know. I didn't go
• 3:13
  Speaker 4: to culinary school.
• 3:14
  Speaker 2: Wow.
• 3:14
  Speaker 4: So, I mean, I cook from the heart.
• 3:16
  Speaker 8: How do you teach people who don't come from, like,
• 3:18
  Speaker 8: growing up in a kitchen with their family and that love?
• 3:21
  Speaker 2: You can't learn.
• 3:21
  Speaker 4: Don't even worry about it.
• 3:22
  Speaker 8: You know what I mean? First of all, I grew
• 3:24
  Speaker 8: up in a kitchen with some love, but I ain't
• 3:26
  Speaker 8: trying to do what she just did. But, you know,
• 3:27
  Speaker 8: you've got people in cooking school that might not come
• 3:30
  Speaker 8: from traditional homes or, like, you know how, like, you
• 3:31
  Speaker 8: grew up in New Year, cutting the potatoes and all that.
• 3:34
  Speaker 6: Like, can you teach that?
• 3:35
  Speaker 4: You can, but you can't teach the heart. You can't
• 3:38
  Speaker 4: teach the love for it. Like, you can taste the difference.
• 3:40
  Speaker 4: I can taste the difference with someone who's just, like,
• 3:42
  Speaker 4: technically taught. Like, oh, everything is technical. There's no love.
• 3:45
  Speaker 4: There's no flavor. When you really love what you do
• 3:48
  Speaker 4: and you really kind of just, like, get into it, like,
• 3:50
  Speaker 4: you know, like, I think about it as, like, a
• 3:51
  Speaker 4: painter or whatever. You know, you really just have to
• 3:53
  Speaker 4: have an eye and a vision for it and a palate.
• 3:57
  Speaker 4: Because there's so many people who don't know how to
• 3:58
  Speaker 4: get in the kitchen and be like, well, how do
• 4:00
  Speaker 4: you know what seasoning go with that seasoning? A part
• 4:02
  Speaker 4: of it is experimenting. You go in there and I say,
• 4:05
  Speaker 4: you know, make stuff to your liking. Oh, the internet
• 4:08
  Speaker 4: keyboard thugs that have an opinion about how you should
• 4:12
  Speaker 4: make this and how you do what you like to do.
• 4:14
  Speaker 4: If you like to put, see now, I'm real Geechee.
• 4:17
  Speaker 4: We like to put ketchup on our grits sometimes.
• 4:18
  Speaker 2: I love ketchup.
• 4:19
  Speaker 4: Okay.
• 4:20
  Speaker 2: I heard of it.
• 4:21
  Speaker 4: I didn't know people ate it any other way.
• 4:24
  Speaker 2: Did we put ketchup on grits?
• 4:25
  Speaker 6: But y'all know what's crazy?
• 4:25
  Speaker 8: I didn't start eating grits until I got out of
• 4:27
  Speaker 8: my mom's house because she don't eat grits. My family do,
• 4:30
  Speaker 8: but she don't cook them. So, like, I didn't really
• 4:31
  Speaker 8: start eating them, eating them. So, I probably am, like,
• 4:33
  Speaker 8: a newbie.
• 4:34
  Speaker 4: And this may be, like, a Baltimore thing.
• 4:35
  Speaker 6: We use butter and sugar on our grits.
• 4:38
  Speaker 4: Yep.
• 4:38
  Speaker 6: That's how I first had them.
• 4:39
  Speaker 2: Butter and sugar. That's what my mama do.
• 4:41
  Speaker 4: My mama do butter.
• 4:42
  Speaker 3: But, you know, my mom, well, we didn't have shrimp
• 4:44
  Speaker 3: with it because my dad's allergic to seafood. There's only
• 4:46
  Speaker 3: a certain type of fish that he can eat. So
• 4:49
  Speaker 3: it would be whatever with the fish. And I didn't
• 4:50
  Speaker 3: eat fish back then because of the home sports.
• 4:52
  Speaker 2: But no, it tastes so good.
• 4:55
  Speaker 7: You know, there's a story behind shrimp and grits though.
• 4:57
  Speaker 7: It ain't just like.
• 4:59
  Speaker 4: There's a story behind it. So like my family's from
• 5:01
  Speaker 4: Guatemala and out in the country. And my great grandfather
• 5:06
  Speaker 4: used to make fishing nets with like the end of
• 5:08
  Speaker 4: a spoon. And so we live by saying we eat
• 5:10
  Speaker 4: by the land, we eat by the sea.
• 5:12
  Speaker 2: So.
• 5:13
  Speaker 4: what was in like reach, the resources we had was like,
• 5:16
  Speaker 4: you get shrimp from the creek. And so you would
• 5:19
  Speaker 4: use the shrimp to make some type of pan gravy,
• 5:21
  Speaker 4: usually with the smoked meats. And then grits were usually
• 5:23
  Speaker 4: milled in a porter, in like a pestle thing, like
• 5:27
  Speaker 4: you just mix it up and use the ground cornmeal.
• 5:30
  Speaker 4: And that was a way to stay kind of like
• 5:32
  Speaker 4: satiated throughout the day when you wanted breakfast when you
• 5:34
  Speaker 4: had to go work the fields. So that's where shrimp
• 5:37
  Speaker 4: and grits originally came from. The shrimp and grits that
• 5:40
  Speaker 4: you see on various menus and restaurants and stuff, they've
• 5:44
  Speaker 4: elevated it now. There's like truffle oil and then there's...
• 5:48
  Speaker 4: That's nonsense. I mean, the original shrimp and grits was
• 5:51
  Speaker 4: made just like that.
• 5:52
  Speaker 3: What do you think about the food review people, right?
• 5:54
  Speaker 3: I always have a problem with them sometimes because everybody's
• 5:57
  Speaker 3: palate is different.
• 5:58
  Speaker 2: Yes.
• 5:58
  Speaker 1: So what you like, somebody might not like and vice versa.
• 6:01
  Speaker 3: But my problem is a lot of times they have
• 6:03
  Speaker 3: a lot of, I would.
• 6:04
  Speaker 1: Say, I don't want to say power, but I guess power.
• 6:06
  Speaker 1: To hurt a restaurant.
• 6:07
  Speaker 2: Influence.
• 6:08
  Speaker 1: Influence a restaurant. So what are your thoughts on that?
• 6:10
  Speaker 4: I've had, I'm very vocal of that. Usually you have
• 6:14
  Speaker 4: the food influencer. Some are good. You know, I'm not
• 6:17
  Speaker 4: going to bash all of them because it's the way
• 6:18
  Speaker 4: that they make their living. Where they go out and
• 6:20
  Speaker 4: give honest reviews. It's the ones that either everything they
• 6:25
  Speaker 4: taste is amazing. And so you really can't tell. And
• 6:27
  Speaker 4: then also, restaurants have to get better with just serving
• 6:31
  Speaker 4: the influencers, the food influencers, the really great food. And
• 6:34
  Speaker 4: then your normal customers that come in there don't get that.
• 6:38
  Speaker 4: But the people that are actually honest, who sit in
• 6:40
  Speaker 4: their cars... and review food, which I think is so
• 6:43
  Speaker 4: not great because you're not getting it fresh, you're not
• 6:46
  Speaker 4: getting it hot, you're not getting any experience. There's an
• 6:48
  Speaker 4: entire experience when it comes to food. And a lot
• 6:51
  Speaker 4: of them are not classically trained. A lot of them
• 6:53
  Speaker 4: go into these restaurants and maybe go into a Filipino
• 6:56
  Speaker 4: restaurant and have no idea about the culture, the history,
• 6:58
  Speaker 4: and judge food because they use a certain ingredient. Well,
• 7:02
  Speaker 4: if you didn't do your research and you never tasted
• 7:04
  Speaker 4: it before, it's not odd. It's not nasty. You just
• 7:07
  Speaker 4: don't understand it. So I say, you know, for the
• 7:09
  Speaker 4: food influencers that actually take the time out to understand
• 7:12
  Speaker 4: the culture, like the guy, I don't know what does
• 7:14
  Speaker 4: this dude that came to Charleston and was like bashing
• 7:17
  Speaker 4: all of the food around Charleston.
• 7:19
  Speaker 2: I know, I can't remember the name. I saw Chris
• 7:20
  Speaker 2: Kalen going on. I don't remember the name.
• 7:21
  Speaker 4: Crazy. Like you don't know anything about the Gullah culture
• 7:24
  Speaker 4: or how we make our red rice, how we make
• 7:26
  Speaker 4: our okra stew, but you had so many negative things
• 7:29
  Speaker 4: to say about it. Come and understand the culture. Go
• 7:32
  Speaker 4: into someone's house in the country or wherever, North Charleston,
• 7:34
  Speaker 4: Moncks Corner, wherever, and actually try the food and understand
• 7:37
  Speaker 4: the history of it. It makes it taste better. And
• 7:39
  Speaker 4: then you'll get why we put a little sugar in
• 7:42
  Speaker 4: our red rice. Like, why is this rice a little sweet?
• 7:44
  Speaker 4: Because there's history behind it. It's a derivative of Joloff rice. Like,
• 7:47
  Speaker 4: so all of that. Okay. Once you understand the history,
• 7:50
  Speaker 4: I think it makes the food better.
• 7:52
  Speaker 1: And your palate changes, right?
• 7:53
  Speaker 3: Because there's a bunch of things that I did not
• 7:55
  Speaker 3: eat when I was a teenager, even a young adult,
• 7:57
  Speaker 3: and I did not eat that I love now. It's
• 8:00
  Speaker 3: like you learn to appreciate different things.
• 8:02
  Speaker 4: Exactly, exactly. And the more you try different foods and
• 8:05
  Speaker 4: the more you expand your palate, the more you can like, oh,
• 8:08
  Speaker 4: I can appreciate this. Or when I taste something, I
• 8:10
  Speaker 4: can like, oh. I've had this before. Oh, this tastes
• 8:13
  Speaker 4: like roasted garlic or whatever, instead of something being just
• 8:16
  Speaker 4: nasty or ew. I don't understand what that is.
• 8:18
  Speaker 7: There's no place in the world to me that got
• 8:20
  Speaker 7: food as good as in the low country. Like, I'm
• 8:22
  Speaker 7: talking about that food that sticks to your ribs, that
• 8:24
  Speaker 7: make me feel full every time I eat that. New
• 8:27
  Speaker 7: Orleans is the only place that's very close.
• 8:30
  Speaker 4: I met someone in here who he was like, you know,
• 8:32
  Speaker 4: he walked up, he's like, are you from the South?
• 8:34
  Speaker 2: I was like, yeah.
• 8:34
  Speaker 4: He said, I'm from New Orleans. And he was like, oh,
• 8:37
  Speaker 4: we eat. And before he could even finish it, he said,
• 8:39
  Speaker 4: turtle stew. I was like, oh, we eat turtle stew.
• 8:41
  Speaker 4: We eat coon stew, all of that. It's very similar
• 8:44
  Speaker 4: in the African diaspora, like our foods. But Charleston, turkey
• 8:47
  Speaker 4: neck and rice.
• 8:48
  Speaker 2: Yeah.
• 8:49
  Speaker 4: Sauteed, oh yeah, good turkey neck with a little bit
• 8:52
  Speaker 4: of rice and a little cornbread in there.
• 8:53
  Speaker 6: Now, what about chitlins and pig feet and hog mugs
• 8:56
  Speaker 6: and stuff?
• 8:57
  Speaker 4: Okay, so we eat that.
• 8:58
  Speaker 2: I don't.
• 8:59
  Speaker 4: I don't know.
• 9:00
  Speaker 2: I'm country, but not that country.
• 9:02
  Speaker 4: I can't get with chitlins.
• 9:04
  Speaker 5: But y'all was doing that before, like that's like a
• 9:06
  Speaker 5: low country.
• 9:06
  Speaker 2: Thing, right?
• 9:07
  Speaker 4: My mom loves chitlins. You know, you eat that because
• 9:10
  Speaker 4: that's what the discard from what the slave owners did
• 9:13
  Speaker 4: not want. We may do with those things and I
• 9:16
  Speaker 4: don't know how chitlins became a part of the New
• 9:19
  Speaker 4: Year tradition.
• 9:20
  Speaker 1: New Year's Eve.
• 9:21
  Speaker 2: That's right. My mom cooked it.
• 9:22
  Speaker 1: Oh my God.
• 9:22
  Speaker 2: New Year's Day.
• 9:24
  Speaker 5: And you gotta clean them because if you don't clean them,
• 9:29
  Speaker 5: your breath smell like doo-doo.
• 9:31
  Speaker 4: I can't take it. And they put the hot sauce
• 9:33
  Speaker 4: and all of that.
• 9:34
  Speaker 1: Oh my gosh.
• 9:35
  Speaker 4: Oh, you do?
• 9:35
  Speaker 6: My aunt be frying her.
• 9:37
  Speaker 2: Fried chicken?
• 9:39
  Speaker 4: What?
• 9:40
  Speaker 6: Fried doodoo is crazy.
• 9:42
  Speaker 8: It's not like fried chicken where you have, like, the
• 9:45
  Speaker 8: crust on it. It's just, like, they, like, put it
• 9:47
  Speaker 8: on the pan and, like, just sear it.
• 9:49
  Speaker 6: It's really doodoo.
• 9:50
  Speaker 2: It's really doodoo.
• 9:51
  Speaker 6: It's pig intestines.
• 9:52
  Speaker 4: Yeah, I know. At Charleston, we call that nanny.
• 9:55
  Speaker 2: Nanny. That's real nanny. Yeah, saute nanny. It's crazy.
• 9:59
  Speaker 6: You know how people try to tell me what's part
• 10:00
  Speaker 6: of the pig and all that? Not giving it up, y'all.
• 10:03
  Speaker 8: I can't.
• 10:03
  Speaker 1: That's disgusting. New Year's Day. Oh, my gosh.
• 10:05
  Speaker 6: So you have your restaurant in Charleston Airport.
• 10:07
  Speaker 3: I do.
• 10:08
  Speaker 6: Now, is that a full menu?
• 10:09
  Speaker 4: Do you have the shrimp and grits on the menu there?
• 10:11
  Speaker 4: The shrimp and grits is on the menu. Made from
• 10:13
  Speaker 4: scratch every morning.
• 10:14
  Speaker 6: Okay, because we coming down there.
• 10:15
  Speaker 4: Oh, absolutely. Come. I mean, if you really want a
• 10:17
  Speaker 4: real room, you got to come to the house.
• 10:19
  Speaker 2: I told you. We're going to be there on the 13th.
• 10:22
  Speaker 2: We're broadcasting from South Carolina State University. We flying into Charleston.
• 10:25
  Speaker 2: Matter of fact, no, we coming in on the 12th.
• 10:26
  Speaker 1: We coming in on the 12th.
• 10:27
  Speaker 4: Oh, I come through.
• 10:28
  Speaker 2: Don't say that.
• 10:28
  Speaker 1: We'll pull up in your house.
• 10:29
  Speaker 4: Don't say that. I'm 12 minutes away from the airport.
• 10:32
  Speaker 4: Let's go. I mean, I really, like, what sets Cartier
• 10:35
  Speaker 4: Brown Southern Kitchen apart from any other airport restaurant, because
• 10:37
  Speaker 4: you don't, When you go to the airport, you don't
• 10:39
  Speaker 4: expect to have anything of substance or anything of quality.
• 10:43
  Speaker 4: So we make sure people know when you come in,
• 10:44
  Speaker 4: we are really making everything from scratch. Like, you want
• 10:47
  Speaker 4: a taste of the low country, we give you a
• 10:49
  Speaker 4: piece of that. We have shrimp and grits. We have
• 10:51
  Speaker 4: red rice. We have collard greens. Collard greens in the airport?
• 10:55
  Speaker 4: Collard greens, yes, ma'am. Llama beans.
• 10:58
  Speaker 5: I had llama beans since I was in the sixth grade.
• 11:02
  Speaker 4: For real. We call it fried fush. Fried fush. Fried fish,
• 11:06
  Speaker 4: but we call it fish. Okay. And it's written just
• 11:08
  Speaker 4: like that on the menu.
• 11:09
  Speaker 5: Why do y'all call it fried fish?
• 11:12
  Speaker 4: Just the accent. So yeah, we call it fish. We
• 11:16
  Speaker 4: have grilled pork chops. God damn. I love grilled pork chops.
• 11:20
  Speaker 4: Smothered biscuits and gravy.
• 11:22
  Speaker 2: All of it.
• 11:25
  Speaker 5: What about fried chicken flats? I don't like the drumsticks.
• 11:30
  Speaker 5: Smothered fried chicken.
• 11:32
  Speaker 4: We don't do wings, but we do have really good
• 11:34
  Speaker 4: tenders that are hand-dipped and fried.
• 11:36
  Speaker 2: Okay. Yeah.
• 11:38
  Speaker 6: So no smothered chicken, no smothered fried pork.
• 11:40
  Speaker 4: We doing that for Thanksgiving. We'll have a Thanksgiving special.
• 11:42
  Speaker 6: Okay, because this gravy I have right here, I'm like,
• 11:45
  Speaker 6: this be so good.
• 11:45
  Speaker 4: And that's not even like, I mean, that is really.
• 11:49
  Speaker 4: I made it work, but, you know, that, yeah, that's how.
• 11:51
  Speaker 6: It gets better. You call this making it work?
• 11:53
  Speaker 1: Bro, you got a couch I can use? Because after
• 11:55
  Speaker 1: I eat this, I'm going to have to lay down.
• 11:56
  Speaker 4: I need to lay down right now on the low.
• 11:59
  Speaker 2: You got two couches? Say no more.
• 12:01
  Speaker 7: I do want Charleston to be in the conversation when
• 12:04
  Speaker 7: it comes to the rice, though.
• 12:05
  Speaker 2: Because you know how in Africa they.
• 12:07
  Speaker 7: Always have the conversations about whose jollof is better?
• 12:10
  Speaker 2: The red rice needs to be in the conversation.
• 12:13
  Speaker 4: And it's a sister, well, derived from jollof. Because of
• 12:16
  Speaker 4: the transatlantic slave trade, how they made jollof in West Africa,
• 12:23
  Speaker 4: you didn't have all of the same ingredients when they
• 12:24
  Speaker 4: were transferred over and taken by against their will. And
• 12:28
  Speaker 4: so they had to make do with the things that
• 12:30
  Speaker 4: were in the area. So instead of making the jollof
• 12:32
  Speaker 4: spicy or smoky, it's still the tomato-based sauce. So instead
• 12:36
  Speaker 4: of cooking the rice in water, you cook it in tomato,
• 12:40
  Speaker 4: like a tomato paste sauce. And you add all the
• 12:42
  Speaker 4: onions and all the aromatics and all of that stuff.
• 12:44
  Speaker 4: It's delicious, but it's a little different from jollof. But
• 12:47
  Speaker 4: it is a sister to jollof rice.
• 12:49
  Speaker 2: I got some at the house right now. My father-in-law
• 12:51
  Speaker 2: was here this weekend. He made a whole trick. Oh, wow.
• 12:53
  Speaker 2: Turkey sausage and everything.
• 12:54
  Speaker 4: Absolutely. So red rice with some fried fish.
• 12:57
  Speaker 5: And so when you make it with tomato instead of water, what.
• 13:01
  Speaker 4: Does it enrich the taste? Well, it's more tomato based.
• 13:06
  Speaker 4: So like, you know, you get, you put a little
• 13:08
  Speaker 4: water in it to help kind of soak it up.
• 13:09
  Speaker 4: Cause it's still kind of steams, but the tomato paste
• 13:12
  Speaker 4: is what, like the rice, you have to fry the
• 13:15
  Speaker 4: rice or kind of unlock it first. And so it
• 13:17
  Speaker 4: can like suck in all of the flavor. So it's the,
• 13:20
  Speaker 4: the tomato paste is seasoned with like, salt, pepper, a
• 13:23
  Speaker 4: little sugar to cut some of the acidity, and garlic,
• 13:25
  Speaker 4: and all that other stuff. Now, every household makes it different.
• 13:28
  Speaker 4: But for us, we use a lot of fresh ingredients
• 13:30
  Speaker 4: in our red rice.
• 13:32
  Speaker 6: As you can see, I'm trying to bite a little bit.
• 13:34
  Speaker 4: I'm like, let me try.
• 13:35
  Speaker 2: She can put hers in a taco.
• 13:36
  Speaker 4: She can put hers in a taco because she married
• 13:39
  Speaker 4: a Mexican.
• 13:39
  Speaker 5: So we can have rice with it.
• 13:42
  Speaker 4: They like rice too. They like making arroz.
• 13:45
  Speaker 6: But they don't know nothing about the gala gucci.
• 13:48
  Speaker 4: So I'm going to try. The red rice is very
• 13:50
  Speaker 4: similar to Mexican rice. Oh, it is? Yes, they use
• 13:53
  Speaker 4: tomato paste in their rice, too.
• 13:54
  Speaker 2: Oh, they do? You're right. Put it right in a taco.
• 13:57
  Speaker 1: I love that.
• 13:59
  Speaker 6: Oh, oh. They make fun of me all the time.
• 14:02
  Speaker 7: What do you think black people misunderstand about how much of,
• 14:04
  Speaker 7: at least in Charleston, how our food culture connects directly
• 14:07
  Speaker 7: back to West Africa?
• 14:08
  Speaker 4: I mean, you know, it took me to move out
• 14:11
  Speaker 4: of Charleston to understand the significance of it. Because while
• 14:14
  Speaker 4: I'm in it, you're just used to it. Like, this
• 14:15
  Speaker 4: is how we eat. This is how we talk. It's
• 14:17
  Speaker 4: no different. But until you move away, like I lived
• 14:20
  Speaker 4: in Jersey for a while and it wasn't until I
• 14:22
  Speaker 4: moved away where people were like, well, what's that? You
• 14:24
  Speaker 4: have a little accent. To me, I don't have accent
• 14:26
  Speaker 4: compared to my family members. But when other people are
• 14:29
  Speaker 4: very interested in your culture, it makes you want to
• 14:31
  Speaker 4: research it more. So I was like, well, where are
• 14:33
  Speaker 4: we from? You know, we're from West Africa.
• 14:35
  Speaker 2: Yeah.
• 14:36
  Speaker 4: And what part of West Africa? There's Liberia, there's Senegal,
• 14:40
  Speaker 4: there is Nigeria, Ghana, there's even some from the Ivory Coast.
• 14:46
  Speaker 4: And so the significance of our ties back to Africa,
• 14:50
  Speaker 4: we don't understand why our accent is the way that
• 14:51
  Speaker 4: it is, why we eat the way that we do.
• 14:53
  Speaker 4: So if you understand the connection, the direct connection back
• 14:56
  Speaker 4: to West Africa, it'll make us appreciate our culture more.
• 14:59
  Speaker 2: That's right.
• 15:00
  Speaker 7: I wanted to know, what you doing for the holidays, man?
• 15:03
  Speaker 7: What should we be looking for in regards to the holidays?
• 15:06
  Speaker 4: So normally we invite everyone over to our house and
• 15:09
  Speaker 4: I make this whole spread. I just posted a video
• 15:11
  Speaker 4: of it not too long ago. I do a little
• 15:14
  Speaker 4: fried turkey sometimes and I inject it with this Cajun butter.
• 15:18
  Speaker 4: I do ham, of course, a brown sugar ham and
• 15:21
  Speaker 4: collard greens, green beans. My sweet potato casserole is insane.
• 15:25
  Speaker 2: Yeah, I bet. Oh, man.
• 15:27
  Speaker 4: I must toot my own horn on that. But I
• 15:30
  Speaker 4: usually do a whole big spread and invite the entire
• 15:32
  Speaker 4: family over. But this time, I'm going to my in-laws' house.
• 15:35
  Speaker 4: And I'm not cooking Thanksgiving dinner, but I am cooking Christmas.
• 15:39
  Speaker 4: But anyone that follows me can look forward to me
• 15:42
  Speaker 4: posting some tutorials, getting everybody ready for the holidays soon.
• 15:45
  Speaker 1: Do you critique their food? They be like, it's not mine.
• 15:47
  Speaker 2: They can throw down. No, okay.
• 15:48
  Speaker 4: Let me not say anything.
• 15:49
  Speaker 2: All right. Okay, good. You know, Grandma and my.
• 15:54
  Speaker 4: My mother and love, they can all throw down. So
• 15:56
  Speaker 4: I'm in good hands. I can kick my feet up.
• 15:58
  Speaker 7: And professionally, you're on, you returned as a judge for
• 16:01
  Speaker 7: the Holiday Baking Championship.
• 16:02
  Speaker 4: Holiday Baking Championship. That's just aired last, well, on the second.
• 16:07
  Speaker 4: The second, yeah. So that's really fun doing that and,
• 16:10
  Speaker 4: you know, just being on the other side of being judged.
• 16:14
  Speaker 2: So, yeah.
• 16:16
  Speaker 1: The airs where?
• 16:17
  Speaker 4: On Food Network at 8 p.m. on Monday night.
• 16:19
  Speaker 6: Let's get it.
• 16:20
  Speaker 2: Congratulations, babe.
• 16:21
  Speaker 4: That's what's up.
• 16:22
  Speaker 2: She got a show on the Food Network.
• 16:23
  Speaker 4: No, I mean, I can tell.
• 16:24
  Speaker 6: I can taste that.
• 16:25
  Speaker 2: But I didn't know. Oh, yeah, they want an Emmy
• 16:26
  Speaker 2: and all types of stuff, too. I love that.
• 16:28
  Speaker 4: Yeah, stop playing with her, too.
• 16:30
  Speaker 2: Okay. Well, congratulations.
• 16:31
  Speaker 6: Thank you.
• 16:32
  Speaker 2: Thank you.
• 16:32
  Speaker 4: The first black woman to win in those categories and
• 16:35
  Speaker 4: bring it home to Charleston. So it means a lot.
• 16:38
  Speaker 2: Well-deserved. Yes, absolutely. When you look at what you've accomplished,
• 16:43
  Speaker 2: what are you still trying to prove, if anything?
• 16:46
  Speaker 4: At this point, you know, knocking down those doors was,
• 16:49
  Speaker 4: you know, very hard because, first, women are not appreciated
• 16:54
  Speaker 4: in this industry and cooking and the culinary world. And
• 16:57
  Speaker 4: then also being a black woman from Charleston, South Carolina,
• 16:59
  Speaker 4: with no professional culinary experience, I felt like I had
• 17:04
  Speaker 4: to prove something. But at this point, you know, like,
• 17:08
  Speaker 4: you see it.
• 17:08
  Speaker 6: They do. You see it.
• 17:11
  Speaker 4: And so I'm done proving it. I'm enjoying life. Allowing
• 17:16
  Speaker 4: God to continue to use me. And that's it.
• 17:18
  Speaker 2: Cartier.
• 17:18
  Speaker 1: I just got one.
• 17:19
  Speaker 2: Cartier. What'd I say? You said it just like the watch.
• 17:22
  Speaker 1: Oh, Cartier. I just have one question.
• 17:25
  Speaker 2: Yes.
• 17:26
  Speaker 1: One day.
• 17:27
  Speaker 2: Yes.
• 17:27
  Speaker 1: If you can for Thanksgiving.
• 17:28
  Speaker 4: Uh-huh.
• 17:29
  Speaker 1: We flew to Patty. Well, we went to Patty LaBelle's
• 17:31
  Speaker 1: house twice. Two years in a row.
• 17:33
  Speaker 2: I think we went for Thanksgiving.
• 17:34
  Speaker 1: We going this year too?
• 17:35
  Speaker 2: Oh, nice.
• 17:36
  Speaker 3: One year we got to come to your house for Thanksgiving.
• 17:37
  Speaker 3: We need to film it. And we need to just
• 17:39
  Speaker 3: film everything that we can possibly do. And we broadcast
• 17:42
  Speaker 3: live from the house.
• 17:43
  Speaker 6: And you can make a little pot of titlins for
• 17:45
  Speaker 6: me on Friday.
• 17:45
  Speaker 2: I can do that.
• 17:45
  Speaker 4: I can make it in the garage.
• 17:48
  Speaker 2: Sorry.
• 17:50
  Speaker 6: I'll eat them outside.
• 17:52
  Speaker 4: I can make it in the garage.
• 17:53
  Speaker 2: But we do it a few days before Thanksgiving. That's right.
• 17:55
  Speaker 2: Not on Thanksgiving.
• 17:56
  Speaker 6: But it airs for the holidays.
• 17:57
  Speaker 1: It airs Thanksgiving for the holidays.
• 17:59
  Speaker 6: Oh, come.
• 17:59
  Speaker 4: Open door policy. Let's go.
• 18:01
  Speaker 2: Set it up.
• 18:02
  Speaker 4: We make it happen.
• 18:03
  Speaker 2: Yeah.
• 18:04
  Speaker 4: Y'all doing it this year?
• 18:05
  Speaker 2: We doing Miss Patty again this year. Yeah, yeah. I
• 18:07
  Speaker 2: saw Charles in the... A couple days ago in the barbershop, actually.
• 18:10
  Speaker 4: Oh, yeah. Well, next year, I got y'all.
• 18:12
  Speaker 7: Okay.
• 18:13
  Speaker 1: Say no more.
• 18:13
  Speaker 2: Let's do it. Anything else we missing?
• 18:16
  Speaker 4: Holiday baking championships, Mondays, 8 p.m. on Food Network.
• 18:20
  Speaker 6: And then you can get the cookbook.
• 18:21
  Speaker 2: Cookbook.
• 18:21
  Speaker 4: Cookbook, make do with what you have, and the way
• 18:23
  Speaker 4: home is available wherever cookbooks are sold.
• 18:26
  Speaker 2: That's right. Oh, God. That food was so good. I'm
• 18:30
  Speaker 2: glad you were able.
• 18:30
  Speaker 4: They said you had.
• 18:32
  Speaker 2: To leave at 12. I did. I got to.
• 18:33
  Speaker 1: Man, I don't even know how I'm going to get to.
• 18:34
  Speaker 4: Oh, man.
• 18:36
  Speaker 7: Well, listen, if you in Charleston for the holidays and
• 18:38
  Speaker 7: you coming through the airport, you got to stop by
• 18:40
  Speaker 7: Cartier Brown Southern Kitchen.
• 18:41
  Speaker 2: Oh, my goodness. Okay?
• 18:42
  Speaker 7: I had two bowls this morning. I love when I'm
• 18:44
  Speaker 7: there early so I can get breakfast or something. But, yes,
• 18:47
  Speaker 7: make sure you do that. Go pick up her cookbooks.
• 18:49
  Speaker 2: And, yeah, man, thank you for coming.
• 18:50
  Speaker 1: Thank you for having me. It's the Breakfast Club. Thank
• 18:53
  Speaker 1: you so much. It's the Breakfast Club. Good morning.