- 4 weeks ago
Big Freedia shares one of her favorite recipes: Booty Poppin Potatoes. Not only is it easy and delicious, it’s sure to give that extra “Bounce”. Freedia will also teach the audience how to make a delicious Red Bull Tropical Tequila cocktail that’s “Mm Mm Good
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LifestyleTranscript
00:00What's up, AfroPunk family?
00:02This the one and only Big Free the Queen Diva here.
00:04I'm at Liberty's Kitchen here in New Orleans,
00:07and we're about to do one of my specialties,
00:09my booty popping potatoes.
00:11You heard me, booty popping, booty popping,
00:13booty popping potatoes.
00:30Get back now, yo, get back now, yo, get back now.
00:33Back, get back, get back now.
00:34So we're gonna get started.
00:35I'm gonna show you all my ingredients.
00:37All what we have here is pretty simple.
00:40Everybody can do this at home.
00:42It's very cheap, but it's also full of flavor.
00:46So we have some potatoes here.
00:48We have some sausage.
00:49I'm using D&D, which is a Louisiana brand.
00:52I'm using a little chopped seasoned.
00:54I'm using a little Tony Satchery, a little parsley flakes,
00:58a little black pepper, a little garlic,
01:01and a little butter, my favorite.
01:04So first and foremost, I'm going to get started
01:08with getting my potatoes together.
01:13You just peel your potatoes.
01:17You're gonna get your little potato peel
01:19or however you like to peel your potatoes.
01:22And you can use whatever type of sausage you like.
01:25Like I use D&D, I like hot sausage.
01:29Sometime I might want to throw a little hot link in it.
01:32You know, you could do a variety of sausages
01:36to give it even more flavor if you want.
01:38But D&D is my favorite to go
01:40with my booty popping potatoes.
01:44Okay, so a lot of people want to know, you know,
01:47how long I've been cooking.
01:49I've been cooking before bounce music
01:51because I started with cooking with my mom at an early age.
01:55I used to be her little helper, her little taster,
01:58you know, her little apprentice all in the kitchen.
02:01So I've been doing that for a very long time.
02:04And she always told me, you know,
02:06you may not have a wife or a husband,
02:09so you better learn how to cook.
02:11And so I definitely took the key to that
02:14and wanted to just make sure that I can cook for myself.
02:17My mom was a great cook, my aunt was a great cook,
02:20my grandmother was a great cook,
02:22and I wanted to have the tradition
02:24to follow along with my family.
02:27And so when I was young, whatever she needed me to do,
02:31cut sausage, peeled shrimp, you know, whatever,
02:36mix the cake up, lick the bowl after, I did it all.
02:42And it's been a fun journey,
02:44just being able to see how advanced I've become over time
02:49with some of the skills that she taught me.
02:51And, you know, the most important thing is, you know,
02:54how to season your food, how to clean your food,
02:58and all of the prepping that goes with it.
03:00Cause each holiday, especially around, you know,
03:04Thanksgiving and Christmas,
03:05we will pour out all of the big meals
03:08and it took lots of prepping and lots of work
03:11to kind of get ready for those holidays.
03:17So, you know, another question that people always ask me,
03:21what was one of my favorite dish
03:23that I love to cook with my mom?
03:25I mean, I love to cook everything with my mom, honestly.
03:28Anything with her.
03:29She can make, you know, a smothered pork chop
03:33and it just, it was so good.
03:35She can make, you know, chicken and rice
03:38or gumbo or, you know, cabbage, ramings and rice.
03:44There were so many things that I love to cook with my mom.
03:47I just miss cooking with her, you know, completely.
03:50My mom's specialty dish to cook was,
03:55she was famous for her cornbread dressing,
03:57for her cabbage, for her bell peppers.
04:01She has certain signature things
04:02where people would always want her to cook it.
04:06You know, they would ask her to make pans of the stuff.
04:09And I'll be like, you know,
04:11we already have a lot to do for ourself.
04:14And then when we had to do it for other people
04:15on top of that, y'all, it was just lots of work.
04:18So we are almost done with these potatoes here.
04:22And then I'm gonna cut them again.
04:25Cause I can't just, you know,
04:26cook this big old potato the way it is.
04:29All right.
04:29So now that I'm finished my potatoes, guys,
04:34we're gonna go ahead and clear the strainer.
04:40So the potatoes are done for now.
04:43And, you know, like I said,
04:45you can cut these however you choose.
04:46You can do, you know, medallions,
04:49or you can do chunks.
04:52I kind of like to do medallions.
04:54That way I can cut them kind of thin.
04:56So they're easier to cook.
04:58And I'll just take and go ahead
05:02and get through my potato really easily.
05:07I'm gonna put them all in the strainer
05:08so that we can rinse them.
05:17You know, no matter which way that you chop them,
05:22they're going to cook down
05:23once you put all of your ingredients.
05:26And also one other thing that we're gonna need for this
05:28is water
05:29to get them all nice and tender.
05:35You know, one of the things that people always say,
05:38how does bounce and, you know, cooking relates?
05:41Well, you know, it's just like
05:44cooking, lots of ingredients.
05:47Music, lots of ingredients.
05:50You got to put everything together to go with the gumbo.
05:53You know, you got to put everything together
05:54to go for the song.
05:57And, um, so they got a lot of similarities.
06:03I'm always mixing some stuff up.
06:08And once I do this,
06:10I'm gonna rinse these
06:12and I'm gonna go ahead and harp and cut my sausage.
06:22You know, you can start with your potatoes
06:36because your potatoes take the longest.
06:39Um, sausage don't take long to cut at all.
06:43Just because your potatoes have to, you know,
06:45you have to peel them
06:47and then you have to cut them and rinse them
06:49and then you're done with them
06:50until they go in your pot.
06:54And depending on what type of,
06:57you know, function you're doing,
06:59the more people, the more potatoes
07:01and the more sausage.
07:03You know, but you can definitely feed a family
07:06with one bag of potatoes
07:09and, um, a pack of sausage.
07:12And you can cut the sausage up
07:13as much as you like to stretch it.
07:16You can cut it in medallions and then cut them in half
07:18and then cut them into four.
07:19Or however you choose.
07:21But I like to just keep them circle as,
07:23you know, like a medallion.
07:29All right.
07:30One little, um,
07:32so my potatoes are done.
07:34Now I'm going to go
07:35go to cutting my sausage.
07:45And I just take and cut these circles.
07:50Yes, I have been to Afropunk Fest in Africa, actually,
07:55which was my first time going to Africa.
07:58And it was amazing.
07:59The experience was amazing.
08:02The audience was amazing.
08:04I mean, I was blown away that they knew my music
08:06way in Africa and that they were shaking.
08:09Like, it just blew my mind.
08:11And I can't wait to go back to Africa just being able to see the culture
08:16firsthand, to taste the food, you know, to go to a festival.
08:22The festival was packed.
08:23It was lit.
08:25It was very much lit.
08:28Afropunk Africa was the best time.
08:31And they took care of me really well.
08:34So, um, all right.
08:38Now my sausage is cut, guys.
08:40Now it's time to go to the theme.
08:42And let's rinse out potatoes.
08:47All you want to do is just get all of that off there.
08:49Look at that.
08:53How beautiful that is.
09:00Shake that on up.
09:04All right.
09:14And we're good to go.
09:15So, I have my potatoes.
09:17And we're going to go ahead and get the fire started
09:25for the magic.
09:29So, my fire is on.
09:31And I'm going to go ahead and use my favorite.
09:35A stick of butter.
09:39And let that melt.
09:48Once the butter melts, we're going to add the sausage
09:52and the chopped season and all of the dry season.
09:55And let that get, um, we're going to get the meat some texture and let it start to fry.
10:02And then we'll add the potatoes to let them get some texture and kind of start browning.
10:09And then we'll add the water and then we'll all smother down and make some magic.
10:14All right.
10:15So, y'all can see the butter is on and rolling.
10:27Now, for that, we're going to add some chopped season.
10:37And you can season, use as much season as you like.
10:41For this particular, I'm going to use two spoons.
10:44Chopped season is a mixture of onion, green onion, and celery.
10:49You could use just a regular onion.
10:53I'm going to use some of my favorite season, Tony Satcheran.
11:05I'm going to use a little bit parsley.
11:13I'm going to use a little bit garlic.
11:20And I'm going to use a little bit black pepper.
11:26So that's the first part of seasoning the meat.
11:36And we're going to just let that fry down for about five minutes.
11:40And then we're going to add the potatoes and add that same season on the potatoes.
11:45And while this is frying, I'm going to go ahead and get some water that I'm going to need
11:54to smother all of this down.
11:57All right.
11:58See how beautiful that looks?
11:59And you already have your butter in it.
12:02So your butter will be all in your sausage.
12:03You don't need to add any more butter.
12:05All that butter will go in your potatoes and everything else.
12:08You see those sausages are turning already.
12:19So now that the sausage have been in there just for a few minutes,
12:22I'm going to add some potatoes.
12:30I'm going to add some potatoes.
12:35All these potatoes may not fit.
12:47Should have been a bigger pot.
12:52But remember, potatoes also cook up.
12:54I'm trying to stretch it as far as I can without having to throw away potatoes.
13:05What the hell?
13:05Let's stuff them all in here.
13:10So now I need to bring my sausage up from the bottom.
13:16Oh, I lost the potato.
13:21Runaway potato.
13:28So what I'm going to do now is add a little bit more season
13:32so that all these potatoes are going to get some flavor.
13:35Some toni-saturin.
13:41Same things I added on my sausage.
13:44Some parsley.
13:46Let's just use all of that.
13:50Some garlic.
13:53We're going to use the rest of this as well.
13:56And a little black pepper.
14:06So now we're going to just mix that up.
14:08These potatoes need to get some texture.
14:09All right.
14:25Now you see how that's just butter all in there.
14:29Potatoes are rolling.
14:31They're starting to get some texture.
14:33So you want to just keep on stirring these so they won't stick.
14:49I also could turn my fire down just a little bit.
14:54But you want to just keep on stirring so your potatoes won't stick.
14:59But you see they're starting to get texture.
15:01It's not just a hard potato anymore.
15:13Look at that.
15:14Oh my god.
15:15That's going to be just full of flavor.
15:18You see that?
15:20Just full of flavor, y'all.
15:24Y'all going to love this at home.
15:25I hope everybody make my booty popping potatoes.
15:37I keep losing potatoes.
15:38Runaway potato.
15:39So like I said, this will cook for about 10 minutes.
15:52I turned the fire down just a little bit.
15:56And you just keep stirring every few minutes so that it won't stick.
16:00That looks so fabulous.
16:26And it has all your seasons, dry, and your chopped season in it.
16:50And of course, I usually have a, if I'm doing a big family pot,
16:54I used one of my big pots.
16:57I underestimated how many potatoes I was going to cut in this small pot.
17:02But guess what?
17:04I made them all work in there.
17:07Those girls are a little tight, but they're going to work out.
17:14All right, now I think I can get ready to add my water in about two more minutes.
17:19My potatoes are definitely getting some texture to them.
17:32Just fabulous.
17:33I'm going to try to get on where I could teach you.
17:35You're doing it wrong.
17:36Bye, Felicia.
17:37I got fans everywhere.
17:39I lost the sausage.
17:40I lost my hands and I'm ready to blow.
17:42You're making it rain while I'm making it up.
17:44I washed my hands again.
17:45I like to wash my hands, as y'all can see.
17:50I don't like all types of stuff all over my hands while I'm cooking.
17:59And if I touch anything that's not related to the pot, I want to wash up.
18:07All right, now we're going to add the water.
18:08And with all of these potatoes, I'm going to use two bowls of water.
18:20So I'm going to need another one because it only fills up about halfway.
18:30And you want to be able to make sure that you have a little bit of water over all of them.
18:34Not too, too much water because you don't want them to overcook.
18:37But I want to have enough water where I can use a half a bowl.
18:45All right, so now that all of the water is in there,
18:49all it's got to do is just cook down for about 20 minutes.
18:55And voila, you're going to see the results at the end.
18:58And you have all this flavor in the pot.
19:00So as you can see, your water come a little closer.
19:06You see the water has a color.
19:08So all this is going to go on your potatoes.
19:10You see that color in there?
19:12All that is just going to be full in your potatoes.
19:14And all they have to do is cook.
19:17And you got a meal.
19:20And what I like to do this, how I make this meal stretch, you know, for me and my family.
19:26You can eat the potatoes just as is.
19:28But we like to eat it over hot rice.
19:31We like to eat it over some white rice.
19:34And maybe have a piece of fried chicken on the side or a pork chop, you know, a fried pork chop.
19:41I usually like to do something fried.
19:42Or you can do something smothered where it has a gravy that goes on it as well, you know.
19:49And that's, you can't go wrong with a gravy.
19:52Any type of meat smothered in a gravy along with this child just make you just fall out right after you eat.
19:59You know, you're going straight for sleep, I'm sure.
20:02Girl, I'm down.
20:04I let this cook for like 20 minutes.
20:05You actually can just, you let this cook long enough to where your potatoes are soft.
20:12However you like them.
20:13You know, some people don't like their potatoes super soft.
20:17It's not like you're making mashed potatoes, but you want them soft enough to eat.
20:24All right, guys.
20:25So now the potatoes are on.
20:26It's going to take about 20 minutes for them to get all nice and tender and that flavor that I want.
20:33So until the meantime, we're going to go ahead and make this tropical tequila Red Bull.
20:39How about it?
20:40I need a drink.
20:41Y'all want one?
20:43Okay.
20:49All right, guys.
20:50So we done made some booty popping potatoes.
20:52Now it's time to make a little cocktail.
20:55So we're going to do the Red Bull Tropical Tequila.
20:58And I have all of my ingredients right now.
21:01First, I'm going to start with putting some ice in my shaker.
21:08A little ice cube.
21:09You heard me.
21:13Right now.
21:14I'm going to fill this up with some ice, guys.
21:26A little small for you, y'all, so you want to make sure it's cold.
21:31So I got the ice all ready.
21:33Then we're going to use some tequila.
21:35Got to be a little bit light.
21:40So we're going to pour
21:45shot of tequila.
21:47How about let's do two?
21:48Then we're going to use a little lime.
22:00About half.
22:05Then we're going to use some orange juice.
22:12We're going to use about two of those.
22:14We're going to put a little flour strainer over it.
22:44A little piece of lime.
22:51Look at that.
22:53Then I'm going to top it off with a little Red Bull.
22:55I'm going to put a cute little flour.
23:13A little piece of lime.
23:14And my golden straw baby.
23:24Bam.
23:24How y'all like that?
23:26Mm-hmm.
23:32That's good.
23:32Y'all got to try this at home.
23:34Oh, that's tasty, girl.
23:39Y'all like that?
23:40Look at it.
23:41And it's cute.
23:42And the flabbers are eatable.
23:48So there you have it.
23:49The Red Bull tropical tequila.
23:51Now we're going to get back to some booty poppin' potatoes.
23:54Jeremy, girl down.
23:56So now we're back from making this awesome drink.
24:13It's tasty.
24:16I have some questions from my awesome fans.
24:18So we're going to answer that while we wait on these potatoes.
24:20And I sip on my little cocktail.
24:28So my last album, unfortunately, COVID hit when my last album dropped.
24:35And so a lot of the promotion and stuff that was going to happen did not happen.
24:41And y'all have to keep requesting this stuff on the radio in order for it to be on the radio.
24:45Keep begging and pushing them.
24:47We want to hear Frida.
24:49We want to hear Frida.
24:51That's the muscle behind it.
24:53And my songs, some of my songs have made it onto some new commercials.
24:59And I mean, it's a great feeling to be at home in bed or on the couch.
25:04And then you hear your voice coming through the TV.
25:06There's no better feeling than just to see your work doing this thing.
25:17I have a billboard that's in Atlanta.
25:19I'm still based in New Orleans.
25:21Atlanta showed me some love and put that billboard up.
25:25I've had billboards in many different places, though.
25:27And I still always have been living in New Orleans.
25:34We are not getting another season of the reality show.
25:39Not in that form.
25:41If we do, I don't know what's going to happen.
25:45But right now, no.
25:47You can come to a Frida show.
25:55Look at bigfrida.com.
25:56And I hope to see you there, my darling.
26:05I definitely think that bounce music will continue to grow.
26:08A lot of people are loving the sound or borrowing from the sound.
26:13I think that the music will continue to reach different heights.
26:18Due to pandemic, I think that I have been very creative.
26:21I don't know about other artists.
26:23But I think that this time has, you know, for me,
26:27has been able to make me to go into the studio and really come up with some great songs.
26:31And, you know, I have some hot new stuff on the way for y'all.
26:41Well, I feel that right now we have no choice with all of the stuff that's happening with COVID.
26:47We have no choice but to do stuff virtually.
26:49And for me, it's definitely a difference and a change.
26:54And I don't know how to, you know, adjust for this for a long time.
27:02But I think that we'll get through it just like we get through anything else.
27:05And I think the spirit of bounce music will continue to come off,
27:10no matter if it's virtual or live in concert.
27:14But there's nothing like being in the flesh and being there at the show.
27:20So hopefully we get back to it soon.
27:28I'm always on Instagram.
27:31I'm always on social media, period.
27:34You know, as much as they book me, I'll be there.
27:44I could do a live teaching session.
27:46I, you know, I usually do classes all the time at some of my shows,
27:52before the shows and in different cities.
27:55But I think we can, we can arrange something, you know,
27:58to happen a virtual work session with the Queen Diva online on Zoom or something.
28:05On my Patreon.
28:07On my Patreon.
28:12Baby, I don't have no solids.
28:14I ain't about to pay nobody.
28:15Just me.
28:23All right, guys.
28:24So it's time to check on the magic.
28:27So you know how you know when the potato is ready.
28:30You see how this thing broke all up?
28:33Some of them are still, you may have a few little medallions in there.
28:37But not many because they break up as you stir.
28:41You can see the softness of the potatoes.
28:45And, you know, if you wanted it a little bit more juicy,
28:48you would add just a little bit more water.
28:50But this is perfect for me.
28:53We're going to go ahead and turn that off.
28:56We're going to plate this up.
28:59I'm going to get a little plate.
29:00Look at that.
29:05Look at that.
29:05Just full of flavor.
29:13Ain't that beautiful?
29:14So that's the Bowie Poppin' Potato.
29:22Look at that, y'all.
29:28These are going to go ahead and taste that.
29:30I'm going to taste that.
29:32Mmm-hmm.
29:37My family love this, too.
29:39So we're always doing this.
29:40It's one of my mom's signature dishes.
29:43She used to call it some other potatoes,
29:44but I flipped it and put my own twist on it.
29:46I'm going to taste it.
29:57Booty Poppin'.
30:01One of my favorite lines is,
30:04they say, what, you know,
30:06what happens when you eat the Bowie Poppin' Potato?
30:10It makes your booty groin and make you want to do a little wiggle.
30:13You heard me?
30:13That is scrumptious.
30:23Along with my drink,
30:27you can't go wrong.
30:30And if you're feeling down,
30:31just have a little Red Bull for some energy.
30:36This is the one and only Big Fruit of the Queen Diva.
30:39Your best of a believer.
30:40Thank you so much Afropunk and to my Afropunk family.
30:43I love you guys.
30:45Hope you enjoyed these booty poppin' potatoes
30:47and this Red Bull tropical tequila.
30:50And I hope to see y'all at Afropunk next year.
30:53You heard me.
30:54You already know.
30:57Girl down.
30:58No.
31:06You.
31:07You
31:08You.
31:09You.
31:15You.
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