– PODCAST • OUI, CHEFFE ! –

PODCAST 🎙 OUI, CHEFFE !

If food travels the world, some cooks travel to escape a regime that has nothing to do with food.
« Oui, cheffe! ” is a podcast that will make you discover the culinary heritage and paths of women cooks coming from abroad, all refugees in France. Listen to these Georgian, Nigerian, Syrian women chefs … cooking a family recipe. You just have to revel in their cooking secrets and stories that have crossed the ages and borders. Treat yourself! It promises to be spicy, funny, moving and above all tasty!

This podcast is directed by Sophie Allemand (journalist •Twitter / Insta) and Marine Mandrila, in partnership with the Refugee Food Festival.

Music by Emma Beatson

oui-cheffe-podcast-1

#1 Oui, cheffe ! 

Magda shares her recipe for Chaxoxbili (pronounced tcharorbili!), A traditional Georgian recipe composed of chicken stew with tomato broth & amp; fresh herbs.
Extract, original music from 33a, Galaktioni

DISCOVER HERE MAGDA'S RECIPE • GEORGIAN CHAXOXBILI, CHICKEN STEW WITH TOMATO BROTH AND FRESH HERBS

Chaxoxbili • Chicken stew with tomato broth and fresh herbs

Serves 5

INGREDIENTS

  • 1 beautiful chicken (or 5 legs)
  • 5-6 yellow onions
  • 1 kg of tomatoes (or diced tomatoes)
  • 50 grams of dried coriander
  • 1 red pepper
  • 1 tablespoon of red Adjika (or chili paste)
  • A few bay leaves
  • Dried basil
  • ½ bunch of fresh parsley, ½ bunch of fresh coriander
  • Salt and ground pepper

You can find all these beautiful and good spices in delicatessen shops!

STEPS

Put the chopped chicken in a pot. Add the chopped onion and garlic over medium heat (without fat) and stir.

Add bay leaf and ground pepper, chopped tomatoes in small cubes, and cook for 10 minutes covered. Then, add the dried coriander, the chopped red pepper, the adjika and the salt.

Mix well and cook for about 10 minutes (still covered!).

Finally, add the chopped fresh coriander and parsley. Voilà ! It’s ready ! Bon appétit !

raimot-cheffe-refugee-food-festival

#2 Oui, cheffe ! 

Raimot shares her recipe of Yam Porridge, a traditional Nigerian recipe composed of Yam, fish with tomato broth and fresh herbs.
Extract, original music from 33a, Galaktioni

DISCOVER HERE RAIMOT'S RECIPE • YAM PORRIDGE • YAM, FISH TOMATO BROTH AND FRESH HERBS

Yam Porridge • Yam, fish with tomato broth and fresh herbs.

Serves 5

INGREDIENTS

1 beautiful yam
5 fillets of mackerel
1 liter of tomato coulis
1 white onion
2 shallots
3 cloves of garlic
¼ cup of palm oil (or vegetable oil)
½ bunch of coriander
½ teaspoon of salt

PREPARATION

Peel yams, cut into large pieces and wash immediately to prevent discolouration (leave in cold water until ready to use). Cook them in a large volume of cold water for about 30 minutes.

Mix the grout, the onion and the peeled garlic cloves.

Heat the vegetable oil in a saucepan and pour the chopped shallots when the oil is hot. Turn the heat down, add the tomato coulis mixed, cook for 5 minutes and add the mackerel fillets cut in large pieces. Drain the yam and add to the preparation. Cook over low heat for about fifteen minutes, mixing very regularly. Add water as needed, salt and pepper.

Bon appétit !